Pyaz Kachori Recipe

Munch on the crunch of delicious Pyaz Kachoris made with Vijay Maida, Vijay Rava, tasty spices, along with the mixture of onions and potatoes as fillers.


For the Kachori Masala

2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

For the Sweetened Milk (Paal)

1 cup Maida
1 tbsp Rawa

For the Sweetened Milk (Paal)

1 Liter / 4 cups Fresh Milk
75 gm / 1/3 cup Sugar


Stir gently and cook for 1 hour on a low flame, stirring occasionally.
Heat up the milk till just boiling and carefully drop in the balls.
Form small balls out of the dough and set on a plate. Ensure they are crack free.
Set aside for 5 minutes until slightly cooled.
Slowly add boiling water and stir with a spoon to form a soft dough, add it in small additions till it just comes together.
In a bowl, combine the Vijay Gold Rice Flour, Sugar and grated coconut.
At the 45 minute mark, add the sugar and stir well.
After 1 hour, try a dumpling to see if it is cooked through, it should be slightly springy and not doughy inside.
Cook for 10-15 minutes more on medium high flame, stirring constantly to thicken and reduce the milk.
Once reduced, switch off the flame and serve when warm.

Tips for Cooking

When adding the boiling water, less is more, stir very well when you feel the dough forming and if any dry spots remain, only then add water, otherwise kneading it gently will suffice.
Incase you do add extra water, sprinkle more rice flour and knead gently to bring back the consistency, this may lead to a slightly higher cook time.
This recipe works very well with coconut milk, instead of the initial 1 liter of milk, add 750ml or 3 cups of thin coconut milk extract and 250 ml of Fresh milk to cook the balls. To finish, add 250 ml of thick coconut milk extract in the end, do not boil after this step.
You can substitute sugar for Jaggery if you prefer, the dish will have a slight brown tinge.

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