Jodhpur's Delicacies

Most of Jodhpur homes start their breakfast with the ‘Kachoris’ and ‘Mirchi Vadas’, Its not only famous among Jodhpur people but appeal to the palate of the tourists as well. A visit to Jodhpur would be wasted without a bite of its spicy ‘ Pyaz ki Kachori, Mewa Kachori and Mirchi Vade’

All that one has to do, to taste and purchase the myriad specialities of the town, is to roam in and around Sojati Gate, one of the famous market of Jodhpur.

However, that does not mean you cannot have them at home. I'll deliver them right to your house....Ahhhhhha...through recipes I mean. Let me know if the food of Jodhpur is enough to take you on a spicy trail to this Royal city.

:coffee

 

Jodhpur's Delicacies - Pyaz ki Kachori

Hi Friends, Here is <st1:city><st1lace>Jodhpur</st1lace></st1:city>'s famous Pyaz ki Kachori right at your home. Give a try and let me know. Also, I request my fellow citizens at <st1:city><st1lace>Jodhpur</st1lace></st1:city> to please add to the list of recipes ans share special tips as well.

Jodhpur's Pyaz ki Kachori​

Ingredients
For the dough:

1. 2 cups Maida (Plain Flour)
2. 1/4 cup melted Ghee
3. 1/2 tsp Salt

For filling:

1. 2 cups finely chopped Onions
2. 1 tsp Kalonji (Nigella Seeds)
3. 2 tsp Saunf (Fennel Seeds)
4. 2 Bay Leaves
5. 1/2 tsp finely chopped Green Chillies
6. 2 tblsp Besan (Bengal Gram Flour)
7. 2 tsp Dhania Powder (Coriander)
8. 2 tsp Chilli Powder
9. 1 tsp Garam Masala
10. 3 tblsp Chopped Coriander
11. 2 tblsp Oil
12. Salt to taste

How to make pyaz ki kachori

1. To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely.
9. Divide into 12 equal parts and keep aside. To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
10. Place one portion of the filling in the centre of the rolled dough.
11. Surround the filling with the dough by slowly streching it over the filling.
12. Seal the ends tightly and remove excess dough.
13. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
14. Gently press the centre of the kachori with your thumb.
15. Repeat with the remaining dough and filling.
16. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
17. The kachoris should puff up like puris.
18. These kachoris take a long time to be cooked in the inside too.
19. Serve hot with tamarind chutney and hari chutney.

 

Hi Radha, when are you coming to Jodhpur??

<st1:city><st1lace>Jodhpur</st1lace></st1:city> is heaven for connoisseurs of cuisine. The cuisine tempts the taste buds with a wide range of gourmet dishes from mouth watering main courses to delectable sweet meats.

<st1:city><st1lace>Jodhpur</st1lace></st1:city> is most famous for its Pyaaz ki kachori. Apart from that, the other specialities are Makhaniya Lassi, Mawa Kachori, Hot & Spicy Mirchibada, Panchkuta, Besan ki Chaaki, Maakhan Vade, alongwith the traditional dal bati churma, bajre ki roti and besan ke gatte and kair sangri.

Would you like to make dal bati churma at home?



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Yes QueenieB, Rajasthani cuisine is absolutely colorful as its culture and technically speaking, food is always a part of one's culture. Isn't it?

Dried lentils, beans of indigenous plants like sangria and ker and gram flour are the key ingredients used in Jodhpuri food. Some of the delicacies are khata, gatte ki sabzi and pakodi. Powdered lentils are used for mangodi and papad.

The daily food in <st1:city><st1lace>Jodhpur</st1lace></st1:city>[FONT=&quot] typically includes unleavened bread 'rotis' made of wheat, barley, millet or maize. Jodhpuri curries usually are a brilliant red in colour but they are not very spicy. Pure ghee (clarified butter) is used liberally as the medium of cooking. A sweet dish called lapsi prepared with broken wheat (dalia), sautéed in ghee and sweetened is a favourite dish here.

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