Rajasthan Pyaaz Kachori Flaky Onion Pastry Jodhpur Classic

Ingredients

• For the pastry:
• 2 cups all-purpose flour (maida)
• 4 tbsp ghee — for shortening
• 1/2 tsp salt
• Cold water — firm dough
• Oil for deep frying
• For filling:
• 3 large onions — very finely chopped
• 2 tbsp oil
• 1 tsp fennel seeds — coarsely crushed
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1/4 tsp amchur
• 1/4 tsp garam masala
• Salt

Method

1. Make filling: heat 2 tbsp oil. Add fennel seeds.
2. Add finely chopped onion. Cook on medium 8 minutes until soft and golden.
3. Add all spices. Cook 3 minutes until dry. Cool completely.
4. Make pastry: rub 4 tbsp ghee into maida until very crumbly.
5. The heavy ghee content creates the distinctive flaky texture.
6. Add salt. Knead with cold water into a firm dough. Rest 20 minutes.
7. Divide dough into 8 balls. Roll each into a 10 cm round.
8. Place 2 tbsp filling in centre. Bring edges up and seal completely.
9. Reshape into a smooth round ball.
10. Flatten slightly — the kachori should be thicker than samosa.
11. Fry on medium-low heat for 8 to 10 minutes turning regularly until golden and flaky all over.
12. The low-medium heat creates the flaky layered texture.