Pyaaz kachori is a popular Indian snack that originated in the state of Rajasthan. These flaky pastries are filled with a spicy onion mixture and are usually served with tamarind or mint chutney. Pyaaz kachori is a great snack for tea time or as an appetizer for parties and gatherings. The pastry is made with all-purpose flour, semolina, and ghee, which gives it a crispy texture and a rich flavour. The filling is made with onions, spices, and sometimes potatoes or lentils, depending on the region. In this recipe, I will show you how to make delicious and crispy pyaaz ki kachori that you can enjoy with your favourite chutney.
Onion kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling.
Who invented kachori?
Though nothing has been documented and proved, it is believed that kachori was created by the Marwaris, in the heart of Marwar. As in early times, the main trade routes passed through Marwar, the Marwaris ruled the area and have had access to the best produces.
Here is some more rajasthani Snacks which you can relish: Stuffed Bread Pakora, Aloo Samosa, Kadhi Samosa Chaat, jodhpuri Aloo Kachori, Pyaaz Bhajiya.
Double fry and slow frying is what makes your kachori crispy and flaky. You will have to fry them on low flame so every batch may take about 15 minutes to fry. Patience please… but it’s worth it.
Follow us on Instagram and Tag me with #simplytadkarecipes so that I get a chance to see all the recipes you make and show my love.
How to Make Pyaaz Kachori
Ingredients:
2 Cups Maida or All-Purpose Flour
4 Tbsp Oil
1 Tbsp Salt
Oil For Frying
For Stuffing
1 Cup Onion Finely Chopped
2 Potatoes, Boiled and Mashed
1 Green Chili, Finely Chopped
1 Tsp. Ginger Garlic Paste
2 Tbsp Chickpea Flour Or Besan
2 Tbsp Oil
Salt to Taste
1 Tsp. Sugar
Pinch of Asafoetida or Hing
1 Tsp. Red Chili Powder
1 Tsp. Garam Masala
1 Tsp. Chaat Masala
1 Tsp. Cumin Seeds or Jeera
1 Tsp. Coriander Seeds or Sookha Dhaniya
1 Tsp. Funnel Seed or Saunf
1 Tsp. Lemon Juice (Optional)
Instructions:
Add flour, salt, oil and mix it together. Now add water slowly and knead it to form a dough like chapati or paratha. Cover it with damp clothe and keep aside for 30 minutes.
Using mortar and pestle, crush the coriander seeds, cumin seeds and funnel seeds together.
Add 2 tbsps oil in a pan. Add chopped onion, chili, and garlic paste and saute till translucent.
Add crushed spices, mashed potatoes, red chili powder, garam masala, salt, chaat masala, sugar and besan and saute till you get nice texture.
Now add lemon juice and raisins if you like (optional) and mix well. Keep aside to cool down.
Divide the dough into small lemon sized ball and flatten it in your palms. Stuff with 1 tbsp prepared onion filling at the center.
Get the edges together and seal by pressing it. Roll to form a kachori using rolling pin.
Heat the oil in a pan on medium flame for deep frying. Add rolled kachoris in frying pan on high flame for 20-30 sec on each side in small batches. Transfer it to paper towel, let it cool down.
Transfer the half fried kachoris back into the oil and fry them on medium flame till to crisp and golden brown.
Now Kachoris are now ready and serve with green chutney and sweet chutney.
Pyaaz Kachori
Ingredients
- 2 Cups Maida or All-Purpose Flour
- 4 Tbsp Oil
- 1 Tbsp Salt
- Oil For Frying
For Stuffing
- 1 Cup Onion Finely Chopped
- 2 Potatoes Boiled and Mashed
- 1 Green Chili Finely Chopped
- 1 Tsp. Ginger Garlic Paste
- 2 Tbsp Chickpea Flour Or Besan
- 2 Tbsp Oil
- Salt to Taste
- 1 Tsp. Sugar
- Pinch of Asafoetida or Hing
- 1 Tsp. Red Chili Powder
- 1 Tsp. Garam Masala
- 1 Tsp. Chaat Masala
- 1 Tsp. Cumin Seeds or Jeera
- 1 Tsp. Coriander Seeds or Sookha Dhaniya
- 1 Tsp. Funnel Seed or Saunf
- 1 Tsp. Lemon Juice Optional
Instructions
- Add flour, salt, oil and mix it together. Now add water slowly and knead it to form a dough like chapati or paratha. Cover it with damp clothe and keep aside for 30 minutes.
- Using mortar and pestle, crush the coriander seeds, cumin seeds and funnel seeds together.
- Add 2 tbsps oil in a pan. Add chopped onion, chili, and garlic paste and saute till translucent.
- Add crushed spices, mashed potatoes, red chili powder, garam masala, salt, chaat masala, sugar and besan and saute till you get nice texture.
- Now add lemon juice and raisins if you like (optional) and mix well. Keep aside to cool down.
- Divide the dough into small lemon sized ball and flatten it in your palms. Stuff with 1 tbsp prepared onion filling at the center.
- Get the edges together and seal by pressing it. Roll to form a kachori using rolling pin.
- Heat the oil in a pan on medium flame for deep frying. Add rolled kachoris in frying pan on high flame for 20-30 sec on each side in small batches. Transfer it to paper towel, let it cool down.
- Transfer the half fried kachoris back into the oil and fry them on medium flame till to crisp and golden brown.
- Now Kachoris are now ready and serve with green chutney and sweet chutney.
Tags: Pyaaz kachori, Pyaaj Kachori, Onion Kachori, Kanda kachori, Pyaz kachori, onion stuffed fried puffs.
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Oh , we all love pyaz ki kachodi . I haven’t tried it in Jaipur but yes in Udaipur ! So basically Rajasthan. They are super delicious and these big kachodi’s are a perfect replica of the street ones .
That kachori looks like a killer… So well made…
I love kachori and this is a great one to have with chai.