A flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.
What makes it pyaaz kachori
A short, flaky crust of flour rubbed with ghee.
Onion cooked with fennel and coriander seed.
Fried slowly, at low heat, so it puffs.
Where it comes from
Jodhpur's breakfast, and Jaipur's too — both cities have shops famous for it, and both claim it. The pastry is flour rubbed with plenty of ghee, filled with onion fried soft with fennel, coriander seed, chilli and a little gram flour, then fried slowly so it puffs and flakes.
It's eaten hot at the stall, broken open and spooned with sweet tamarind chutney and green chutney.
How it varies
Mawa kachori
Jodhpur's sweet one: filled with khoya and nuts, fried and dipped in syrup.