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Pyaz Kachori Featured Image

Rajasthani Pyaz Ki Kachori

Tanvi Srivastava
Deep fried indian flatbread stuffed with a spicy fiery onion filling.
5 from 7 votes
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Prep Time 40 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 8 to 10 kachoris
Calories 260 kcal

Equipment

  • Mixing Bowls, Saute Pan, Deep Pot/Kadhai for frying

Ingredients
  

For The Kachoris

  • 1.5 cup all purpose flour
  • 1 teaspoon ajwain seeds
  • ½ teaspoon nigella seeds
  • 5-6 tablespoon cooking oil
  • ½ teaspoon salt
  • ½ cup water (I used 10 tbsp) lukewarm
  • 2 cup Oil for frying

For The Onion Stuffing

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black pepeprcorn (adjust to taste)
  • ½ tablespoon fennel seeds
  • 2 tablespoon oil
  • ½ teaspoon hing asafoetida
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon besan
  • 1 large onion yield 1.5 cups chopped onions
  • 2 small potatoes, boiled and peeled
  • 3 green chillies finely chopped, adjust to taste
  • ½ teaspoon red chilli powder or to taste
  • ½ teaspoon amchoor powder
  • 1 teaspoon Salt or to taste
  • 1 tablespoon cilantro chopped

For Lehsun Mirch Chutney

  • 2 heads (20-25) garlic cloves peeled
  • 4-5 dried red chillies (or use fresh red chillies)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 2 teaspoon vinegar ,adjust to taste
  • 1 teaspoon Salt to taste

Instructions
 

Make the Kachori Dough

  • Combine all the dough ingredients except water in a deep bowl/parat. Mix and rub the flour with palms and fingers till you are able to form a loose ball of flour(this makes sure that the moyan is right and the kachoris will be flaky).
  • Start adding water slowly and kneading into a soft pilable dough.Depending on flour quality, you will need anywhere from 6 to 10 tablespoons of water. Knead the dough for 2-3 minutes. Cover and let rest for 20 minutes. It will loosen up a bit and will be easy to work with.

Make the Onion Stuffing

  • In a small sauce pan, dry roast the whole spices- coriander, cumin & black peppecorns. Cool a bit and grind coarsely using a mortar pestle.
  • Heat oil in a wide pan. Add asafetida to the oil. Add the coarsely ground spices and saute for 20 seconds.
  • Add ginger and green chillies. Saute for 10-15 seconds.
  • Add chopped 1.25 cup onions. Sprinkle ¼ tso salt. Keep the heat on medium high and saute the onions for 3-5 minutes untill you see that they are sweaty and transculent but not soft or cooked. Dont lower the heat else the onions will get watery. Dont let the onions brown.
  • Sprinkle red chilli powder on onions. Add crumbled potatoes and besan next. .
  • Mix well, and mash potatoes using back of the spoon. Cook for 3-4 minutes.
  • Remove from heat and add the ¼ cup chopped onion and mix well. Cool down completely.

Make the Kachoris

  • Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
  • Roll out each portion of the dough into a 2.5-3 inch diameter circle.
  • Place 2 tablespoon of the onion filling in the center leaving a little gap from the side. Bring together the sides of the circle to encase the filling inside the dough Pinch the extra dough as you close the parcel.
  • Place the stuffed dough ball on a rolling surface and press gently and with hands to flatten the kachori, try to make the edges a bit thin.
  • Keep all the kachoris ready before you start frying.
  • Heat oil for frying in a wide pot/kadai over medium-high heat till you see ripples on the surface.
  • Turn the heat to medium-low and wait for 2-3 minutes. To check the temperature of oil, add a pinch of dough, it should not come up to surface sizzling (oil is too hot). If it comes very slowly (oil is cold). The dough should rise to the surface slowly (not very slowly though)
  • Slowly slide 2-3 kachoris at a time into the hot oil. Don't crowd the oil.
  • Deep-fry the kachoris till golden. Let cook on one side and then flip to brown on the other .Drain on an absorbent kitchen paper and serve hot with chutney (recipe below) and chai.

Make The Chuntey

  • Soak the dried red chillies in ¼ cup hot water for 15 mins. Skip this step if using fresh chillies.
  • Place the garlic, vingear, salt and soaked chillies in a blender. Blend to a smooth paste using soaking water as need. Keep pasty dont make too runny.
  • Heat oil in small pan, temper with cumin seeds, add the chutney paste. Mix and cook for 6-8 minutes. Store refrigerated for 2 weeks.

Nutrition

Calories: 260kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 190mgPotassium: 297mgFiber: 3gSugar: 2gVitamin A: 22IUVitamin C: 12mgCalcium: 39mgIron: 3mg
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