Pyaaz Kachori (Onion Kachori) Recipe
Overview
Pyaaz Kachori, a delightful snack originating from India, showcases the wonderful flavors of spiced onions and potatoes enveloped in a crisp, flaky exterior. Ideal for tea time or as an evening snack, these deep-fried treats are best served hot alongside refreshing mint chutney, sweet date chutney, and a steaming cup of masala chai. With a perfect balance of flavors and textures, this recipe invites you to create a cherished culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Ghee | 2 tablespoons |
| Salt | 1 teaspoon |
| Water | As required |
| Onions (finely chopped) | 3 onions |
| Potatoes (boiled and mashed) | 2 potatoes |
| Green Chillies (finely chopped) | 2 chillies |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1 inch |
| 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 (finely chopped) | 4 sprigs |
| Salt (to taste) | To taste |
| Mustard Oil | For frying |
Nutritional Information
| Nutritional Component | Per Serving (Approx.) |
|---|---|
| Calories | 320 |
| Protein | 6g |
| Fat | 18g |
| Carbohydrates | 37g |
| Fiber | 3g |
| Sodium | 150mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 60 mins |
| Servings | 4 |
Instructions
Step 1: Prepare the Dough
To begin making the Pyaaz Kachori, place the all-purpose flour, salt, and ghee in a mixing bowl. Using your fingers, rub the ghee into the flour until the mixture resembles coarse crumbs that hold together when pressed, yet breaks apart easily. If necessary, incorporate a bit more ghee for moisture.
Gradually add water, a little at a time, kneading the mixture into a soft, pliable dough. Ensure the dough is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for about 1 to 2 hours. This resting period allows the gluten to relax, making it easier to roll out later.
Step 2: Prepare the Filling
While the dough is resting, it’s time to prepare the delicious filling for the kachoris. Heat a heavy-bottomed pan over medium heat and add 1 tablespoon of mustard oil. Once the oil is hot, carefully add the asafoetida and fennel seeds, allowing them to sizzle and release their aromatic flavors.
Next, add the finely chopped onions, ginger, garlic, and green chilies to the pan. Sauté the mixture until the onions turn translucent and fragrant, which should take about 4-5 minutes.
After the onions have softened, incorporate the boiled and mashed potatoes, mixing well. Add the spice powders: red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and salt to taste. Stir everything together until the potatoes and spices are well combined. Finally, fold in the finely chopped coriander leaves and remove the pan from the heat, allowing the filling to cool completely.
Step 3: Shape the Kachoris
Once the filling has cooled, it’s time to assemble the kachoris. On a clean, flat surface, lightly knead the rested dough until it becomes smooth again. Divide the dough into equal portions, roughly the size of a golf ball. Do the same with the filling mixture.
Heat a heavy-bottomed pan over medium heat and pour in enough mustard oil to deep fry the kachoris. The oil should be hot enough that a small piece of dough sizzles upon contact.
Take one portion of the dough and flatten it into a 3-inch circle. Place a portion of the cooled filling in the center of the circle. Carefully fold the edges over the filling, bringing them together to seal it tightly. Once sealed, gently flatten the stuffed ball into a round shape again, about 3 inches in diameter, taking care to maintain the integrity of the filling.
Repeat this process with the remaining dough and filling portions.
Step 4: Fry the Kachoris
With the oil at the right temperature, carefully slide in 2-3 kachoris at a time, ensuring not to overcrowd the pan. Fry the kachoris on medium heat for about 3 minutes on each side, or until they turn golden brown, puff up, and become crispy.
Using a slotted spoon, remove the kachoris from the oil and place them on a kitchen towel to absorb any excess oil.
Step 5: Serve
Serve the hot Pyaaz Kachoris immediately, accompanied by refreshing mint chutney, sweet date chutney, and a steaming cup of masala chai for an authentic Indian snack experience that is sure to delight your taste buds.
Enjoy this crispy, flavorful treat, and relish the joy it brings to your culinary gatherings!
Tips for Perfect Kachoris
- Dough Consistency: Ensure your dough is soft but not sticky. Adjust the water and flour as needed to achieve the right texture.
- Filling Variations: Feel free to add other vegetables or spices to the filling to suit your taste preferences.
- Temperature Control: Maintain a consistent oil temperature while frying to prevent the kachoris from absorbing too much oil and becoming greasy.
Conclusion
Pyaaz Kachori, with its delectable filling and golden, flaky crust, is not just a recipe; it’s a culinary celebration that brings together friends and family over shared moments and flavors. Embrace the joy of cooking and create this cherished Indian delicacy in your kitchen!
