Friday, February 3, 2023

Recipe: Take pleasure in monsoons with these mouth-watering Rajasthani delicacies of Pyaz ki Kachori and Mirchi Vada

In India, monsoons often have a exceptional tale to explain to and your flavor buds will be whetting their hunger for some chatpata spicy warm treats as a result of the pitter-patter of the raindrops slipping in lieu with the audio of your favourite song, the chilling breeze and a cup of relaxing scorching chai. We have set jointly tasty Rajasthani recipes for you to indulge in.

Examine out these area Rajasthani delicacies of Pyaz ki Kachori and Mirchi Vada underneath, specifically shared for the monsoon to make unforgettable recollections this rainy time!

1. Pyaz ki Kachori

Pyaz Kachori is a type of Rajasthani Kachori, a fried pastry loaded with a spicy onion filling. Most typically eaten in the rainy year with tamarind chutney.

Pyaz ki Kachori (Chef Pavan Patel)


Refined Flour- 250 gm

Ajwain- 5 gm

Oil- 50 gm

Salt- 5 gm

Chopped Onion- 300 gm

Boiled Potato- 200 gm

Besan- 50 gm

Hing- pinch

Full coriander seeds- 10 gm

Chilli powder- 8 gm

Turmeric- 5 gm

Chat Masala- 5 gm

Garam masala powder- 2 gm

Environmentally friendly Chilly chopped- 2-3 nos

Black salt- 5 gm

Oil for fry


Get ready a dough making use of maida, oil, ajwain and some salt. Go over it and retain it aside for resting. Now sauté chopped onion and green chili employing oil in a kadhai, then incorporate besan and cook dinner until it turns marginally brown. Include spice powder and mash potato.

Mix it effectively and take out from kadhai, now make tiny balls of organized dough and roll into a 3-inch circle and stuff the mixture of filling. Repeat the procedure of earning extra kachori. The stuffed kachoris are all set, press them with your palm to a little flattened.

Deep fry in medium heated oil. Provide it with Imly chutney and fried green chilies. Serves 5. To garnish, can be cut into compact parts, topped with chopped onion and tamarind chutney.

2. Mirchi Vada

Mirchi vada is a popular spicy Indian snack from Rajasthan, commonly eaten in the rainy season, consisting of massive eco-friendly chili and potato stuffing battered and fried, served warm with tomato sauce or at times with mint and tamarind chutney.

Mirchi Vada (Chef Pavan Patel)
Mirchi Vada (Chef Pavan Patel)


Potatoes boiled

Peeled and mashed- 300 gm

Jeera powder- 10 gm

Saunf powder- 5 gm

Red Chili powder- 5 gm

Coriander powder- 10 gm

Amchur Powder- pinch

Tamarind Pulp- 10 ml

Elephant pepper/ Bhajji chili- 12 nos

Besan- 250 gm

Rice flour- 50 gm

Ajwain- 5 gm

Salt- 5 gm

Oil for frying


Boil, peel, and mash the potatoes nicely. Incorporate salt, chili powder, cumin powder, coriander powder, tamarind pulp, and amchur powder in it and blend properly. Adjust the seasoning as for every taste. Blend besan flour, rice flour, salt, and chili powder effectively. Include carom seeds also. Include h2o and make a thick nevertheless flowing lump-totally free batter.

Rinse and wipe the chilies dry. Make a slit in the center keeping the edges intact. Things the geared up potato combination effectively. Heat oil for deep frying. Dip the stuffed chilies in the prepared batter and deep fry until golden and crispy. Drain excess oil and provide mirchi vada scorching with mint & tamarind chutney

(Recipes: Chef Pavan Patel)

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