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Pyaaz ki Kachori


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Pyaaz ki Kachori

pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images.

pyaz ki 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.

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.

When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately.

Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.

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.

Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.

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Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori

Preparation Time:    Cooking Time:    Total Time:     12Makes 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 For Pyaaz ki Kachori
 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. To make pyaaz ki kachori, 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 the pyaaz ki kachori immediately.

Pyaaz ki Kachori recipe with step by step photos

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For the Kachori dough:
  1. Take a deep bowl and add the flour into it.
  2. Add the salt to taste.
  3. Now, add the ghee.  Adding ghee will make the kachoris flaky and crispy. 
  4. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
  5. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.

For the onion filling for pyaz ki kachori
  1. Heat the oil in a broad non-stick pan.
  2. First, add the nigella seeds for its warm and earthy flavour.
  3.  Add the fennel seeds. They impart a sweet and mild anise-like flavour to the oil.
  4. Similarly add the bay leaves to heighten the flavour of the onion filling of your Pyaaz ki kachori.
  5. Add the green chillies to spice it up!
  6. Add the onions.
  7. Sauté on a medium flame for 5 minutes.
  8. Now it’s time add the besan. It imparts a beautiful flavor and also holds all the ingredients together.
  9. Add the coriander powder. You can also add a little cumin powder if you wish to.
  10.  Add chilli powder to perk up the onion filling.
  11. Also, add the garam masala which is the soul of Indian food.
  12. Now add the salt to taste.
  13. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  14. Remove the mixture from the flame, add the coriander and mix well. Corriander adds a hint of freshness to the onion filling.
  15. Divide the onion mixture into 12 equal portions and keep it aside.

How to proceed for Pyaaz ki Kachori
  1.  Divide the dough into 12 equal portions . Shape them into balls to make the rolling even and easy.
  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 center of the rolled out discs.
  4. Bring all the sides of the disc together in the centre, seal it tightly so that the filling doesn’t fall off and remove any excess dough.
  5. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
  6. Repeat the steps with the remaining dough and filling to make 11 more kachoris. Arrange them on a greased plate so that they don’t stick to the plate.
  7. Heat the oil in a deep non-stick pan.
  8. Lower the flame and deep-fry 4 Pyaaz ki kachoris at a time for 10 minutes.
  9. Flip them occasionally to ensure even golden brown colour on all sides. Drain on an absorbent paper and keep aside.
  10. Repeat steps 1 to 9 with the remaining ingredients to make 8 more Pyaaz ki kachoris in 2 more batches.
  11. Serve the Pyaaz ki Kachori immediately along with Green chutney.

Tips for pyaz ki kachori
  1. Adding ghee to the pain flour will make the kachoris flaky and crispy.
  2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
  3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
  4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Reviews

Pyaaz ki Kachori
5
 on 26 Jun 23 03:47 PM


Absolutely fantastic. Really easy to make, flavorful filling, and flakey crust. I had to do without besan because that''s hard to get/make here, but I didn''t miss anything.
Reply
Pyaaz ki Kachori
5
 on 29 Jul 20 09:42 PM


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| Hide Replies
Tarla Dalal    Heera thanks for the feedback !!! keep reviewing recipes you loved.
Reply
30 Jul 20 04:48 PM
Pyaaz ki Kachori
5
Foodie #497248
 on 28 Jun 20 09:47 PM


yummy
Reply
Pyaaz ki Kachori
5
Foodie #497248
 on 08 May 20 10:39 PM


perfect recipe ??
Reply
Pyaaz ki Kachori
5
monica rathod
 on 12 Aug 19 11:56 AM


tastes amazing
Reply
Pyaaz ki Kachori
5
 on 02 Jun 19 03:42 PM


I tried this recipe and it tastes so yummy. everyone liked so much. thanks.
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| Hide Replies
Tarla Dalal    Hi Jigna, Glad you liked it. Do try out more recipes and share your experience with us. Happpy Cooking!
Reply
03 Jun 19 09:17 AM
Pyaaz ki Kachori
5
 on 16 May 19 05:23 AM


Reply
Pyaaz ki Kachori
5
 on 15 Apr 19 11:25 AM


Hi mujhe bahut hi pasand aayi ye recipe
Reply
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Tarla Dalal    Hi Seema, Thank you so much for your kind words. Happy to know you enjoyed the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
16 Apr 19 06:08 PM
Pyaaz ki Kachori
5
 on 20 Jan 19 06:56 AM


I tried this recipe in an appe patra & using wheat flour & ghee & with a similar filling it turned just as good. I think the calorie value must be much less. Please send your comments. Thanks
Reply
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Tarla Dalal    This sure sounds healthy. The changes you have made are fantastic. Thank you for your kind words. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
21 Jan 19 09:29 AM
Pyaaz ki Kachori
5
 on 20 Jan 19 06:52 AM


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