Rajasthani Onion-Stuffed Fried Pastries

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Crispy, flaky Rajasthani pastries encasing a boldly spiced sweet-and-tangy onion filling. Traditionally enjoyed hot from the kadhai with mint chutney and masala chai, these golden puffs deliver the signature crunch and aromatic punch of Jaipur's street vendors.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 7 gSugar
• 9 gProtein
• 520 mgSodium
• 280 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 2 cups all-purpose flour
• 2 tablespoons fine semolina
• 1/3 cup melted ghee
• 1/2 teaspoon salt
• 1/4 cup plain yogurt
• About 1/2 cup warm water, as needed

For the onion filling

• 3 medium onions, very finely chopped
• 2 tablespoons mustard oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder)
• 1/2 teaspoon salt, plus extra to taste
• 2 tablespoons chopped cilantro

For frying and serving

• 2 cups mustard or vegetable oil, for frying
• 1/4 teaspoon chaat masala, for dusting
• Mint chutney and tamarind chutney, to serve

Directions

1. Make the dough: In a large bowl, rub the ghee into the flour and semolina until the mixture resembles coarse breadcrumbs. Stir in salt and yogurt, then add warm water a little at a time to form a firm, smooth dough. Cover with a damp cloth and rest for 20 minutes.
2. Prepare the filling: Heat mustard oil in a pan over medium heat until it shimmers. Add fennel seeds and let them sizzle for 10 seconds. Add the chopped onions and sauté 6 to 8 minutes until translucent and any moisture has cooked off.
3. Stir in coriander powder, cumin powder, red chili powder, turmeric, garam masala, amchur, and salt. Cook 2 to 3 minutes until the mixture is dry and aromatic. Remove from heat, mix in cilantro, and let cool completely.
4. Divide the rested dough into 12 equal balls. Roll each ball into a 4-inch disc, place about 1 tablespoon of filling in the center, then gather the edges and pinch tightly to seal. Gently roll each filled ball back into a 3-inch flat disc, keeping the seam side up and dusting lightly with flour as needed.
5. Heat oil in a deep pan to 325°F (160°C). Fry the pastries in small batches, seam side down first, for about 3 minutes per side until golden brown and crisp. Avoid crowding the pan and keep the oil temperature steady.
6. Drain on paper towels, sprinkle lightly with chaat masala, and serve immediately with mint and tamarind chutney alongside hot masala chai.

Cook’s Notes

• Always let the filling cool fully before stuffing; warm filling will tear the dough and leak during frying.
• Maintain oil around 320 to 335°F; too hot and the pastry burns before the filling warms, too cool and it absorbs excess oil.
• For extra flaky layers, dust the rolled discs lightly with dry flour and pleat before final rolling, in the style of layered kachori.
• Mustard oil gives the most authentic Rajasthani flavor, but any neutral high-smoke-point oil works well.
• The dough should be firmer than roti dough; a soft dough will absorb oil and turn greasy while frying.

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