Description
Pyaaj ki Kachori is a savory, deep-fried pastry made with a spicy mixture of onions and aromatic spices. Originating from the state of Rajasthan, India, it is popular as a street food and snack. Known for its crispy, flaky texture and flavorful onion filling, Pyaaj ki Kachori is typically served hot with chutneys or yogurt. It can be enjoyed as a breakfast item, tea-time snack, or during festivals and special occasions.
Ingredients
For Filling
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2-3 tablespoons oil
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¼ teaspoon asafoetida (hing)
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1 tablespoon cumin seeds (jeera)
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2 tablespoon ginger-garlic paste
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½ tablespoon red chilli powder
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3 large onions, finely chopped
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½ tablespoon dry mango powder (amchur)
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½ tablespoon fennel seeds (saunf), slightly grounded
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½ tablespoon nigella seeds (kalonji)
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1 tablespoon coriander powder
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½ tablespoon black pepper, slightly ground
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½ tablespoon garam masala
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1 tablespoon dried fenugreek (kasoori meithi)
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2 tablespoons fresh coriander leaves, chopped
For Dough
- 1½ cups all-purpose flour (maida)
- ½ cup wheat flour (atta)
- A pinch of baking soda
- Salt to taste
- 4 tablespoons oil or ghee
- Water as needed
- Oil for frying
Instructions
To make the Filling
- Heat 2-3 tablespoons of oil in a pan over medium heat.
- Add ¼ teaspoon of asafoetida (hing) and 1 tablespoon of cumin seeds (jeera). Allow them to splutter.
- Add 2 tablespoons of ginger-garlic paste and sauté until the raw smell disappears.
- Add ½ tablespoon of red chilli powder and mix well.
- Add the finely chopped onions and cook until they turn golden brown.
- Add ½ tablespoon of dry mango powder (amchur), ½ tablespoon of slightly ground fennel seeds (saunf), and ½ tablespoon of nigella seeds (kalonji). Mix well.
- Add 1 tablespoon of coriander powder, ½ tablespoon of slightly ground black pepper, and ½ tablespoon of garam masala. Stir to combine.
- Add 1 tablespoon of dried fenugreek (kasoori methi) and 2 tablespoons of fresh coriander leaves. Mix thoroughly.
- Cook the mixture for a few more minutes until all the spices are well incorporated and the filling is dry. Remove from heat and let it cool completely.
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour (maida) and wheat flour (atta).
- Add a pinch of baking soda and salt to taste.
- Add 4 tablespoons of oil or ghee and mix well until the mixture resembles breadcrumbs.
- Gradually add water and knead into a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
Assemble the Kachoris
- Divide the dough into small, equal-sized balls.
- Roll each ball into a small circle (about 3-4 inches in diameter) on a lightly floured surface.
- Place a spoonful of the onion filling in the center of each circle.
- Bring the edges together to seal the filling inside and gently flatten the kachori.
- Repeat the process with the remaining dough and filling.
Fry the Kachoris
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in a few kachoris at a time.
- Fry the kachoris until they are golden brown and crispy on both sides, turning occasionally.
- Remove the kachoris with a slotted spoon and drain on paper towels.
Serve
- Serve the Pyaaj Kachoris hot with tamarind chutney or mint chutney or Chaas.
Enjoy your delicious homemade Pyaaj Kachoris!
Notes
- Make sure the dough is neither too soft nor too hard. It should be smooth and firm for better results.
- Resting the dough for at least 15-20 minutes helps in making the kachoris more flaky and crisp.
- Adding oil or ghee to the flour is a bit crucial for achieving the right texture. Mix it well until the mixture resembles breadcrumbs before adding water.
- Ensure the onions are finely chopped to get a uniform filling.
- Cook the onions until they turn golden brown and the moisture evaporates. A dry filling prevents the kachoris from becoming soggy.
- Adjust the amount of spices to suit your spice tolerance.
- Ensure that the spices are well-cooked to avoid any raw taste in the filling.
- Let the filling cool completely before using it. A hot filling can make the dough difficult to handle and may lead to breaking while frying.
- Seal the edges properly to avoid the filling from spilling out while frying.
- Flatten the filled kachoris gently to avoid tearing the dough.
- Ensure all kachoris are of the same size for even frying.
- The oil should be hot but not smoking. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface slowly.
- Always fry your kachoris on medium heat. High heat can cause the kachoris to brown quickly on the outside but remain uncooked inside.
- Avoid overcrowding the pan. Fry a few kachoris at a time to maintain the oil temperature.
- Turn the kachoris gently using a slotted spoon to ensure even frying on both sides.
- Serve the kachoris hot for the best taste and texture. They can be enjoyed with tamarind chutney, mint chutney, or even with chaas.
- If you have leftover kachoris, store them in an airtight container. Reheat them in an oven or air fryer to regain their crispiness.
- Experiment with additional fillings like peas or potatoes for a different twist on the traditional recipe.
By following these tips and suggestions, you can ensure your Pyaaj ki Kachoris turn out crispy, flavorful, and delicious every time!
- Category: Street Food, Snack
- Cuisine: Rajasthan
Keywords: Kachori recipe, Stuffed Onion Kachori Recipe, Street food recipe, Homemade Kachori, Rajasthan Cuisine, Indian street food