Crispy Onion Kachori Chaat with Tangy Chutneys and Curd

Onion Kachori Chaat Recipe
Pyaz Kachori Chaat is a popular North Indian street food made with crispy, flaky kachoris filled with a spiced onion and potato stuffing, and topped with cooling curd, crunchy sev, and a balance of sweet and spicy chutneys. It’s a perfect snack for anyone who enjoys bold flavors and textures.

Course: Snack
Cuisine: North Indian
Diet: Vegetarian

Ingredients:

For the Kachori Dough:

Ingredient	Quantity
All Purpose Flour (Maida)	2 cups
Ghee	2 tablespoons
Salt	1 teaspoon
Water	As required

For the Stuffing:

Ingredient	Quantity
Onions	3, finely chopped
Potatoes (Aloo)	2, boiled and mashed
Asafoetida (Hing)	1/4 teaspoon
Fennel Seeds (Saunf)	1 teaspoon
Coriander Powder (Dhania)	1 teaspoon
Turmeric Powder (Haldi)	1/4 teaspoon
Red Chilli Powder	1 teaspoon
Amchur (Dry Mango Powder)	1 teaspoon
Garam Masala Powder	1 teaspoon
Coriander Leaves (Dhania)	4 sprigs, chopped
Salt	To taste
Mustard Oil	1 tablespoon

Other Ingredients for Assembling:

Ingredient	Quantity
Curd (Dahi / Yogurt)	1/2 cup
Cumin Powder (Jeera)	1/2 teaspoon
Salt	1/2 teaspoon
Sugar	1/2 teaspoon
Green Chutney (Coriander & Mint)	1/4 cup
Sweet Chutney (Date & Tamarind)	1/4 cup
Sev	1/2 cup
Onion (for garnish)	1, finely chopped
Coriander Leaves (for garnish)	For garnish

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Instructions:

Step 1: Prepare the Kachori Dough

In a mixing bowl, combine all-purpose flour (maida), salt, and ghee. Mix them well until the mixture resembles a coarse texture and begins to hold together.
Gradually add water, a little at a time, to form a soft and smooth dough. The dough should not be too sticky but should hold its shape when formed into a ball.
Knead the dough thoroughly for about 5–7 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 1 to 2 hours.

Step 2: Prepare the Stuffing

Heat 1 tablespoon mustard oil in a heavy-bottomed pan.
Add asafoetida (hing) and fennel seeds (saunf). Allow them to sizzle and release their aroma.
Next, add finely chopped onions and sauté until they turn translucent and soft. Add a little salt to help the onions cook faster.
Add the boiled and mashed potatoes to the pan, followed by red chili powder, turmeric powder, coriander powder, garam masala powder, and amchur powder. Stir everything together until well combined.
Add chopped coriander leaves and mix well. Turn off the heat and set the stuffing aside to cool.

Step 3: Shape the Kachoris

After the dough has rested, divide it into small equal portions (about the size of a golf ball).
Roll each portion into a ball and then flatten it into a small disc using your palms or a rolling pin.
Place a small amount of the prepared stuffing in the center of each disc. Carefully gather the edges of the dough and pinch them together to seal the stuffing inside.
Gently flatten the stuffed dough ball to form a kachori shape.

Step 4: Fry the Kachoris

Heat enough oil for deep frying in a heavy-bottomed pan.
Once the oil is hot, gently slide the prepared kachoris into the hot oil. Fry them on medium heat, turning occasionally, until they are golden brown and crispy on all sides.
Once fried, remove the kachoris from the oil and drain them on paper towels to remove excess oil.

Step 5: Assemble the Chaat

To assemble the chaat, place a fried kachori on a serving plate.
Top it with a generous spoonful of curd (dahi), followed by a drizzle of green chutney (coriander & mint chutney) and sweet chutney (date & tamarind chutney).
Sprinkle cumin powder and salt over the kachori.
Garnish with sev, finely chopped onion, and fresh coriander leaves.

Step 6: Serve

Serve your Onion Kachori Chaat immediately while the kachoris are still warm and crispy. Enjoy the delightful burst of flavors and textures with every bite!

Tips for Best Results:

Resting the Dough: Allowing the dough to rest for 1-2 hours helps in making the kachoris more flaky and crispy.
Frying Temperature: Make sure the oil is at the right temperature (medium heat) for frying the kachoris. If the oil is too hot, the kachoris will burn on the outside but remain raw inside. If it’s too cold, they will absorb excess oil and become greasy.
Stuffing Variations: You can add peas, carrots, or paneer to the stuffing for added flavor and texture.

Nutritional Information (per serving):

Nutrient	Amount
Calories	~250 kcal
Protein	~4g
Carbohydrates	~35g
Fats	~12g
Fiber	~3g
Sodium	~400mg
Sugar	~8g

This recipe serves 4 people.