Pyaaz Ki Kachori (Onion Kachori) Recipe
Pyaaz Ki Kachori, a beloved snack from the vibrant city of Jodhpur, Rajasthan, is a delightful treat that promises to transport you to the heart of North India. Known for its crispy, flaky pastry and a rich, spiced onion filling, this snack is perfect for a rainy day or a cozy tea party. It’s a combination of flavors and textures—crunchy on the outside, spicy and flavorful on the inside, making it an irresistible indulgence. This traditional Kachori can be easily made at home with a handful of ingredients, and with the addition of kasuri methi (dried fenugreek leaves), you can elevate its taste even further. Whether served as a tea-time snack, appetizer, or starter at a dinner party, Pyaaz Ki Kachori is sure to impress your guests.
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 3, finely chopped |
| All Purpose Flour (Maida) | 1-1/2 cup |
| Whole Wheat Flour | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Fennel Seeds (Saunf), coarsely crushed | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Ginger Garlic Paste | 2 teaspoons |
| Whole Black Peppercorns, crushed | 1 teaspoon |
| Baking Soda | 1 pinch |
| Oil | 2 tablespoons (for the filling) |
| Oil, for frying | As required |
| Salt | To taste |
| Coriander Leaves (Dhania), finely chopped | 2 sprigs |
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Servings: 4-6
Instructions
Step 1: Prepare the Onion Filling
- Heat 2 tablespoons of oil in a cast iron pan or heavy-bottomed pan over medium heat.
- Once the oil is hot, add the asafoetida (hing) and sauté it for a few seconds until it releases a fragrant aroma.
- Add cumin seeds and sauté until they turn brown and aromatic.
- Next, add ginger garlic paste and cook for a minute until the raw smell dissipates. Follow with red chilli powder, and then add the finely chopped onions.
- Sauté the onions until they turn golden brown and slightly translucent, which should take about 5-7 minutes.
- Once the onions are cooked, add amchur (dry mango powder), coarsely crushed fennel seeds, kalonji (onion nigella seeds), coriander powder, crushed black peppercorns, and garam masala powder. Stir the mixture well and allow the spices to blend in with the onions.
- Finally, add the kasuri methi (dried fenugreek leaves) and finely chopped coriander leaves, then mix to combine.
- Remove the pan from the heat and allow the filling mixture to cool down. Once cool, add salt to taste and set it aside for stuffing the kachoris.
Step 2: Prepare the Dough
- In a large mixing bowl, sieve together the all-purpose flour (maida), whole wheat flour, and baking soda.
- Create a well in the center of the flour mixture and pour in 2 tablespoons of sizzling hot oil and salt.
- Mix the oil and salt into the flour with a spoon until the flour begins to resemble breadcrumbs.
- Gradually add water and knead the dough until it becomes soft and smooth. Cover the dough with a clean kitchen towel and let it rest for about 20 minutes to allow it to become pliable.
Step 3: Form and Stuff the Kachoris
- Once the dough has rested, grease your palms with a little oil and divide the dough into small, equal-sized balls.
- Flatten each dough ball slightly and shape it into small cups (katoris) with your fingers.
- Place a generous spoonful of the cooled onion filling in the center of each dough cup.
- Carefully gather the edges of the dough and seal the filling inside by pinching the edges together. Gently flatten the stuffed kachori with your palms to form a small disc shape.
- Repeat this process with the remaining dough balls and onion filling.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan or kadai over medium heat. The oil should be sufficient to submerge the kachoris while frying.
- Once the oil is hot, gently slide the kachoris one by one into the oil.
- Fry the kachoris in batches, turning them occasionally to ensure they cook evenly on all sides.
- Fry until the kachoris turn golden brown and crispy, which should take about 3-4 minutes per side.
- Remove the kachoris from the oil and drain excess oil on paper towels.
Step 5: Serve and Enjoy
- Serve the crispy, piping hot Pyaaz Ki Kachoris with Dhaniya Pudina Chutney and Date and Tamarind Chutney for a complete snack experience.
- These kachoris make for a perfect evening snack or can be served as appetizers at a tea party, potluck, or dinner gathering.
Pro Tip: To make the Pyaaz Ki Kachori even more aromatic, add a pinch of roasted cumin powder to the filling before stuffing it into the dough. You can also experiment by adding a dash of carom seeds (ajwain) for added flavor.
Indulge in this traditional snack that is a perfect blend of flaky, crispy pastry and spicy, savory filling. Pyaaz Ki Kachori is sure to become a favorite in your snack repertoire, perfect for any occasion!
