Pyaaz Kachori Recipe – A Delicious North Indian Street Snack
Pyaaz Kachori is one of the most beloved street food snacks in North India, brimming with flavors that capture the essence of India’s culinary culture. With a crispy, golden outer shell and a spicy onion-potato filling, these deep-fried delights are perfect as a snack or an accompaniment to chai. The combination of crispy dough and a savory stuffing makes each bite an explosion of flavors, from the zingy spices to the smooth, earthy potatoes.
Street foods are an integral part of Indian food culture, each region offering unique variations. Pyaaz Kachori is no exception, originating from Rajasthan but loved throughout the subcontinent. It is often served hot with tangy tamarind chutney or spicy mint chutney. Whether you’re serving it at a festive occasion or enjoying it as an everyday treat, this dish never fails to please.
Ingredients
For the 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 |
| Green Chillies | 2, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| 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, finely chopped |
| Salt | To taste |
| Mustard Oil | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Serving: 4-6 servings
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine all-purpose flour (maida), salt, and ghee. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. This step helps in creating a flaky texture for the kachoris.
- Gradually add water to the mixture, kneading continuously to form a smooth, soft dough. The dough should be pliable and slightly firm to touch.
- Once the dough reaches the right consistency, cover it with a damp cloth and allow it to rest for 1 to 2 hours. This resting period helps in making the dough softer and more manageable for rolling.
Step 2: Prepare the Stuffing
- While the dough is resting, heat mustard oil in a heavy-bottomed pan on medium heat.
- Once the oil is hot, add asafoetida (hing) and fennel seeds (saunf). Let them sizzle for a few seconds, releasing their aroma.
- Add chopped onions, ginger, garlic, and green chilies to the pan. Sauté them until the onions become translucent and soft.
- Next, add the boiled and mashed potatoes into the pan. Stir well to combine with the sautéed onions.
- Now, sprinkle in the spice powders: red chili powder, turmeric powder, coriander powder, garam masala, and amchur (dry mango powder). Add salt to taste. Stir everything thoroughly to ensure the spices are well incorporated into the potatoes.
- Finally, stir in the fresh coriander leaves and cook for another 2-3 minutes. Once done, remove the pan from the heat and let the stuffing cool completely. This cooling process is essential for making sure the filling does not leak out when stuffing the kachoris.
Step 3: Shape the Kachoris
- After the dough has rested, knead it for a minute to make it smooth and elastic.
- Divide the dough into small, equal-sized balls. Each ball should be around the size of a golf ball.
- Flatten each ball of dough into a small disc, about 2-3 inches in diameter. Ensure the center is slightly thicker than the edges to prevent the filling from breaking through.
- Place a spoonful of the cooled onion-potato stuffing in the center of each disc. Carefully bring the edges of the dough together, sealing the filling inside.
- Gently roll the filled dough ball between your palms to shape it into a smooth ball again. Then, lightly flatten the ball into a disc, being cautious not to let the stuffing leak out.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan or wok on medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
- Gently slide the prepared kachoris into the hot oil, a few at a time, without overcrowding the pan.
- Fry the kachoris, turning them occasionally, until they become golden brown and crisp on all sides. This should take about 4-5 minutes per batch.
- Remove the fried kachoris with a slotted spoon and drain excess oil on paper towels.
Serving Suggestions
- Pyaaz Kachoris are traditionally served hot with tamarind chutney or mint chutney to complement their spiciness.
- You can also enjoy them with a side of yogurt or a spicy tomato-based dip for added flavor.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Tips and Variations
- For a healthier version, you can bake the kachoris instead of frying them.
- You can also experiment with the filling by adding peas, paneer, or carrots for extra flavor and nutrition.
- For extra crunch, add sesame seeds or rice flour to the dough.
Pyaaz Kachori is more than just a street snack—it’s a piece of India’s vibrant food culture. Whether you’re enjoying them as part of a festive celebration or savoring them with a cup of tea, these kachoris are sure to impress with their crispy exterior and spicy, flavorful filling. Make this recipe for your next snack time and experience the true taste of Indian street food right at home!
