Pyaaz ki Kachori
by Tarla Dalal
pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images.
pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling.
Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.
When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately.
Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.
Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.
Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori
Preparation Time: Cooking Time: Total Time:
Makes 12 kachoris
For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste
For The Onion Filling
2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 1/2 tsp finely chopped green chillies
2 tbsp besan (bengal gram flour)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp chopped coriander (dhania)
Other Ingredients For Pyaaz ki Kachori
oil for deep-frying
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
For the onion filling
- For the onion filling
- Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies and onions and sauté on a medium flame for 5 minutes.
- Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Remove the mixture from the flame, add the coriander and mix well.
- Remove the bayleaves and discard them.
- Divide into 12 equal portions and keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}pyaaz ki kachori{/span}, divide the dough into 12 equal portions.
- Roll out each portion of the dough into a 75 mm. (3 ") diameter circle.
- Place one portion of the onion filling in the centre.
- Bring together all the sides, seal it tightly and remove any excess dough.
- Roll the filled portion again into a 63 mm. (2 ½ ") diameter circle, while ensuring that the filling does not spill out.
- Repeat steps 2 to 5 to make 11 more kachoris.
- Heat the oil in a deep non-stick pan and deep-fry 4 kachoris at a time, on a slow flame for 10 minutes, gently flipping them occasionally. Drain on an absorbent paper and keep aside.
- Repeat step 7 to deep-fry 8 more kachoris in 2 more batches.
- Serve the {span class="bold1"}pyaaz ki kachori{/span} immediately.
Other Rajasthani recipes:
- We have a huge collection of Rajasthani recipes on our website. So, apart from Pyaaz ki Kachori recipe you can try out recipes like:
For the Kachori dough:
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Take a deep bowl and add the flour into it.
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Add the salt to taste.
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Now, add the ghee. Adding ghee will make the kachoris flaky and crispy.
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Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
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Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
For the onion filling for pyaz ki kachori
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Heat the oil in a broad non-stick pan.
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First, add the nigella seeds for its warm and earthy flavour.
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Add the fennel seeds. They impart a sweet and mild anise-like flavour to the oil.
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Similarly add the bay leaves to heighten the flavour of the onion filling of your Pyaaz ki kachori.
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Add the green chillies to spice it up!
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Add the onions.
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Sauté on a medium flame for 5 minutes.
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Now it’s time add the besan. It imparts a beautiful flavor and also holds all the ingredients together.
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Add the coriander powder. You can also add a little cumin powder if you wish to.
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Add chilli powder to perk up the onion filling.
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Also, add the garam masala which is the soul of Indian food.
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Now add the salt to taste.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Remove the mixture from the flame, add the coriander and mix well. Corriander adds a hint of freshness to the onion filling.
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Divide the onion mixture into 12 equal portions and keep it aside.
How to proceed for Pyaaz ki Kachori
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Divide the dough into 12 equal portions . Shape them into balls to make the rolling even and easy.
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Roll out each portion of the dough into a 75 mm. (3 ") diameter circle.
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Place one portion of the onion filling in the center of the rolled out discs.
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Bring all the sides of the disc together in the centre, seal it tightly so that the filling doesn’t fall off and remove any excess dough.
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Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
- Repeat the steps with the remaining dough and filling to make 11 more kachoris. Arrange them on a greased plate so that they don’t stick to the plate.
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Heat the oil in a deep non-stick pan.
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Lower the flame and deep-fry 4 Pyaaz ki kachoris at a time for 10 minutes.
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Flip them occasionally to ensure even golden brown colour on all sides. Drain on an absorbent paper and keep aside.
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Repeat steps 1 to 9 with the remaining ingredients to make 8 more Pyaaz ki kachoris in 2 more batches.
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Serve the Pyaaz ki Kachori immediately along with Green chutney.
Tips for pyaz ki kachori
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Adding ghee to the pain flour will make the kachoris flaky and crispy.
-
Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
-
Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
-
Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
| Energy | 186 cal |
| Protein | 2.8 g |
| Carbohydrates | 17.5 g |
| Fiber | 0.6 g |
| Fat | 11.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 161.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 3.5 mg |
| Folic Acid | 5.5 mcg |
| Calcium | 17.3 mg |
| Iron | 0.8 mg |
| Magnesium | 16.9 mg |
| Phosphorus | 42 mg |
| Sodium | 4.9 mg |
| Potassium | 71.7 mg |
| Zinc | 0.2 mg |
Absolutely fantastic. Really easy to make, flavorful filling, and flakey crust. I had to do without besan because that''s hard to get/make here, but I didn''t miss anything.
yummy
perfect recipe ??
tastes amazing
I tried this recipe and it tastes so yummy. everyone liked so much. thanks.
Hi mujhe bahut hi pasand aayi ye recipe
I tried this recipe in an appe patra & using wheat flour & ghee & with a similar filling it turned just as good. I think the calorie value must be much less. Please send your comments. Thanks