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Delhi Restaurant Menu, Simple Vegetarian Recipes


A combination of berries and dried beans cooked with yogurt and masalas
PreparationTime: 5-6hours
Cooking Time : 15-20 mins
Servings : 4
  • Dried dessert berries (ker) 1/2 cup
  • Dried dessert beans (sangri) 1 cup
  • Yogurt 1 cup+3 tablespoons
  • Oil 4 tablespoons
  • Whole dry red chilli 5-6
  • Cumin seeds 1 teaspoon
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Red chilli powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Dried mango pieces 5-6
  • Salt to taste
  • Amchur powder 1 teaspoon
  • Fresh coriander leaves, chopped 1 tablespoon
  • Garlic, chopped and fried 1 tablespoon

How to Prepare
Soak the berries and the dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water. Boil them for fifteen to twenty minutes in water with salt. Drain. Heat oil in a kadai. Break whole red chillies. Add A combination of berries and dried beans cooked with yogurt and masalasA combination of berries and dried beans cooked with yogurt and masalasand four teaspoons of yogurt and mix. Add ker and sangri to the masala and mix. Add salt, amchur powder and coriander leaves. Mix well. Serve with fried chopped garlic.


For the dough:
  • 2 cups Maida (Plain Flour)
  • 1/4 cup melted Ghee
  • 1/2 tsp Salt
For filling:
  • 2 cups finely chopped Onions
  • 1 tsp Kalonji (Nigella Seeds)
  • 2 tsp Saunf (Fennel Seeds)
  • 2 Bay Leaves
  • 1/2 tsp finely chopped Green Chillies
  • 2 tblsp Besan (Bengal Gram Flour)
  • 2 tsp Dhania Powder (Coriander)
  • 2 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 3 tblsp Chopped Coriander
  • 2 tblsp Oil
  • Salt to taste
  • 2 tsp Saunf (Fennel Seeds)
  • 2 tsp Saunf (Fennel Seeds)
Other Ingredients:
  • Oil for frying
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.
  • Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
  • For the onion filling heat oil in a pan.
  • Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
  • Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
  • Add the chopped coriander and mix well.
  • Remove the bay leaves.
  • Allow the mixture to cool completely.
  • Divide into 12 equal parts and keep aside.
  • To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
  • Place one portion of the filling in the centre of the rolled dough.
  • Surround the filling with the dough by slowly streching it over the filling.
  • Seal the ends tightly and remove excess dough.
  • Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
  • Gently press the centre of the kachori with your thumb.
  • Repeat with the remaining dough and filling.
  • Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
  • The kachoris should puff up like puris.
  • These kachoris take a long time to be cooked in the inside too.
  • Serve hot with tamarind chutney and hari chutney.

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