Pyaaz Ki Kachori, is basically a dish from Jodhpur, and is very famous as a snack or breakfast item from the state of Rajasthan in India. Pyaaz ki Kachoris are filled with a spicy filling of onions, potato, ginger, garlic and Indian spices.
Those of you who don’t know about kachoris, these are a kind of circular deep-fried handmade pastry with spicy, savory fillings like potato, lentil, peas, onions etc.
I usually make my husband’s favorite Aloo Ki kachoris and Dal ki kachoris at home that are more popular in Uttar Pradesh(U.P) and Northern part of India. It is a delicious and crunchy delight to be served on weekends or on festivals.
Kachoris are often eaten with a spicy Aloo Ki Sabzi to balance the spiciness of the sabzi and the blandness of the Kachori. Spicy sabzi and crispy, flaky kachori is the perfect combination.
When I was little, we used to travel to my grandparents village every year during our Summer or Diwali break. And during our train travel my Mom used to pack kachori, puri, aloo ki sabji for lunch. The long and uncertain travel time along with all the lugguage, kachori was one of the best options as they could be easily be carried around caused a minimal mess. These were as fulfilling as a whole meal.
My parents usually avoid eating out, specially food sold by the train or station vendors. So my Mom always carry lots of food and homemade snacks to keep us busy and full during the travel. We as a kid just demand anything available in the market or what we see in the advertisement and within no time my Mom is ready to serve the homemade version of it. That’s the mother love.
It’s amazing how many of our memories are associated with food. Like whatever occasion/special event you can think of in life, chances are there must be some food memory associated with in.
Steaming hot spicy Pyaaz ki Kachori are a perfect snack on a rainy day. It is a flaky pastry which is filled with spicy onion mixture. I have roasted coriander, cumin, fennel seeds then added them to the filling to give it some extra flavors. You can always add kasuri methi to the filling to enhance the taste of this Kachori.
And trust me, if you love spicy food you can not stop at one kachori. Your stomach would be full, but your heart would ask for more. Serve kachori with tamarind chutney, green chutney or red chili garlic chutney. You can also have these kachori with dubki wale aloo or Aloo Ki Sabzi.
Making kachori takes time and you need to make the outer crust dough and the onion-potato stuffing. I hope with my detailed step by step guide you will be able to make perfect kachori at home.
Hope you will give this a try and let me know how it turns out for you.
Do try other snacks recipes :
- Mini Dry Samosa
- Samosa chaat
- Layered Samosa
- Potli Samosa
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 15mins(+Resting Time) ∏ Cooking Time: 25mins ∏ Servings: 2-3
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Kachori Dough
For Powdered Masala
How to make Pyaaz Ki Kachori:
Step1: Take 1.5 cup of all-purpose flour(maida) in a large mixing bowl, add 1/2 teaspoon ajwain (carom seeds),1/3 cup of ghee, and salt to taste.
Step2: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture as shown below. It should bind like a ball when you press in your fist.
Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.
Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes. Cover the dough with a damp cloth and let it rest for 15-20 minutes. Set aside. In the meanwhile, we can prepare the stuffing.
Step5: Heat a skillet or pan on low-medium heat, add 2 tablespoon coriander seeds, 1 teaspoon cumin seeds,1 teaspoon fennel seeds, and dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step6: In a grinder, spice mill, or mortar pestle add dry roasted seeds and grind to a coarse powder. Keep aside for further use.
Step7: Heat 2-3 tablespoon ghee/oil in a medium pot over low-medium flame. Add the 1/4 teaspoon asafoetida,1 inch ginger (finely chopped), 2 garlic cloves (finely chopped), 2-3 fresh green chilis (chopped), and cook for 30 seconds.
Step8: Saute until the raw smell goes off. Then add prepared roasted crushed masala.
Step9: Now add finely chopped onion and saute on a low-medium flame for 3-4 mins until translucent or soft.
Step10: Lower the flame and add 2 tablespoon gram flour, 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and saute for 30 seconds until fragrant.
Step11: Now add 2-3 medium boiled and mashed potatoes. Mix well.
Step12: Set the flame to low-medium flame. Add 1 teaspoon sugar, 1 teaspoon chaat masala, 1/2 teaspoon mango powder (amchur powder), 1 tablespoon Kasuri Methi and Salt to taste.
Step13: Mix everything well until well combined. Add fresh chopped coriander leaves. Switch off the flames. Keep aside to cool down.
Make the kachoris
Step14: After the dough has rested, give it a quick knead. Divide the dough into 5-6 equal parts. Take one portion of the dough and shape it into a round ball. Roll the dough ball a little and then make a well using your fingers. Keep it thick in central and thin at the edges. Fill with around 2 teaspoons of filling.
Step15: Use your fingers to press the stuffing down. Bring the edges together and seal the filling inside. You can use a paste made with flour and water to seal the edges if you are having problem with sealing them. Carefully press them lightly between the palm to make it like a poori. Same way prepare remaining kachoris.
Step16: Meanwhile heat oil in a kadai/wok on high heat as you roll the kachoris. Keep all the rolled kachoris covered. Once the oil is hot, drop the rolled kachoris carefully into the hot oil.
Step17: Fry them on low-medium heat till they turn golden brown or crispy. The frying procedure for each batch will take at least 10 minutes. Keep flipping couple of times for even cooking. Strain them with a slotted spoon on a plate. Fry all the kachoris in a similar way.
Step18: Serve hot Pyaaz Ki Kachori with any chutney of your choice or Aloo Ki Sabzi.
- You may be left with some extra stuffing, you can make sandwich and enjoy with tea.
- You can use a paste made with flour and water to seal the edges if you are having problem with sealing them.
- Do not apply too much pressure while flattening it.
- Rub flour between the palms until the oil/ghee is well incorporated with the flour and make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture.
- The spice mix I have mentioned is as per my liking, you can adjust it according to your taste buds or you can add any other spices of your choice.
- You may also use whole wheat flour for making these Kachori. But I will recommend using all-purpose flour or maida to make it more crunchy and pleasurable.
- Make a tight and smooth dough.
- Always fry the kachori on low-medium heat, it will take little time but it is very important as it will make the outer layer crispy and well cooked inside.
- If you want to make it vegan use oil instead of ghee in the dough. Adding ghee gives it the flaky texture. So I recommend to use ghee if it’s ok with you.