Monsoon Blues And Pyaaz Ki Kachori: The Rajasthan Story
Rajasthan, a state in northern India is the largest state in India and the seventh most populous, and home to the Thar desert. Famed for its rich history and traditions, Rajasthan is home to some of India’s greatest treasures, like the ruins of the Indus Valley civilization, Dilwara temples and three of India's natural tiger reserves, and in culinary arts; the famous Pyaaz Ki Kachori.
Despite claims to have originated from Uttar Pradesh as well, the kachori is now synonymous to Rajasthani cuisine and is enjoyed by many in the Indian sub-continent including our neighbors like Pakistan.
Kachoris are found everywhere in India and for many Indians living in the country is a breakfast staple, round flatten balls made of flour, mixed and filled with dal moong or urad, black pepper, salt, red chilli, coriander powder and raw mango powder then deep fried in oil. ‘Kachori’ is widely consumed in the nation and thus one can find several variants to this popular breakfast dish with one such variant being the Pyaaz Ki Kachori.
This onion based kachori is made basically in the same process of the dal kachori, with the addition of various other spices, Rajasthan is well known for their love of ginger, red chilli peppers and garlic and this love is found in abundance in this famed breakfast and evening snack and lastly its main ingredient, onions lots and lots of onions which are browned and added into the fillings to make for a lip smacking rendition of the simple dal kachori.
A kachori for the monsoon
For many in the nation, pyaaz ki kachori is a beloved snack easily available in eateries, and as street food, places like Jodhpur is famed for its Pyaaz ki Kachori. During rainy seasons, when life is spent most times indoors, the cravings of food to satisfy the stomachs and mind reaches its peak. The Pyaaz Ki Kachori in this regard has been a favourite for many and a go to for many during the indoor hours in the monsoon, crunchy and served alongside a imly (tamarind) and dhania (coriander) and pudina (mint) chutney, people have it crushed or broken in chunks to dip them, it is also served alongside sabji. Due to its rich amount of spices in the fillings and with the addition of chutney or sabzi, the dish makes for a great and delicious snack overloaded in unique tastes and spices.
For all its fame and the nation’s adoration for this dish, the Pyaaz Ki Kachori is inexpensive and can be enjoyed by anyone, though made more often during the rainy seasons, the dish can be enjoyed in any weather.
