Pyaaz ki Kachori


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Pyaaz ki Kachori

4/5 stars  100% LIKED IT    14 REVIEWS ALL GOOD
प्याज़ की कचौड़ी - हिन्दी में पढ़ें 

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These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris 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.

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.

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Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori

Preparation Time:    Cooking Time:    Total Time:     Makes 12 kachoris
Show me for kachoris

Ingredients

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
oil for deep-frying
Method
For the dough

    For the dough
  1. 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.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the onion filling

    For the onion filling
  1. 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.
  2. 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.
  3. Remove the mixture from the flame, add the coriander and mix well.
  4. Remove the bayleaves and discard them.
  5. Divide into 12 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 12 equal portions.
  2. Roll out each portion of the dough into a 75 mm. (3 ") diameter circle.
  3. Place one portion of the onion filling in the centre.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Roll the filled portion again into a 63 mm. (2 ½ ") diameter circle, while ensuring that the filling does not spill out.
  6. Repeat steps 2 to 5 to make 11 more kachoris.
  7. 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.
  8. Repeat step 7 to deep-fry 8 more kachoris in 2 more batches.
  9. Serve immediately.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Pyaaz ki Kachori
5
 on 08 Jul 18 10:02 AM


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Tarla Dalal    Thanks Neha for the feedback.
Reply
16 Jul 18 01:00 PM
Pyaaz ki Kachori
5
 on 08 May 18 01:58 PM


Tried it and loved it...🙂
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Tarla Dalal    Hi, Thank you so much for your feedback. Happy to know you liked the recipe. Do try more and more recipes from our website and let us know how you liked them.
Reply
08 May 18 02:03 PM
Pyaaz ki Kachori
5
 on 26 Dec 16 10:17 PM


Hello ma''am. I made most of recipes. n I''m huge fan of you. thank you ma''am.
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Tarla Dalal    Thanks Khusbhu for your kind words.
Reply
18 Jul 18 04:00 PM
Pyaaz ki Kachori
5
 on 17 Dec 16 11:54 PM


Can v keep this in oven with brush in oil on it? If yes for how much time it can b kept ti get the crunchiness?
Pyaaz ki Kachori
5
 on 04 Oct 16 04:04 PM


What should be serve with pyaz ki kachori green chutney or any other???
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Tarla Dalal    Hi Neevkanak, Yes you can serve serve green chutney and sweet chutney.
Reply
04 Oct 16 04:55 PM
प्याज़ की कचौड़ी
5
 on 15 Jan 16 10:31 PM


Super and delicious recipe
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Tarla Dalal    Thanks Sadhanarao. Happy the recipe came good. Please keep posting your feedback on recipes you love.
Reply
16 Jan 16 10:28 AM
Pyaaz ki Kachori
5
 on 01 Apr 15 01:41 PM


Onion in a kachori are like WOW, the outer layer being crispy and the inner layer soft. Love it when served just off the kadhai with green chutney and sweet chutney
Pyaz ki Kachori
5
 on 09 Sep 14 04:48 PM


Kalonji and Saunf gives an intense rajasthani taste to the kachoris. Hot kachoris with tamrind chutney tastes superb.
Pyaz ki Kachori
4
 on 19 Aug 14 08:56 PM


Love this recipe.
Pyaz ki Kachori
4
 on 17 Nov 13 02:28 PM


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