Pyaaz Kachori Recipe
Pyaaz Kachori is a mouth watering North Indian crispy, flaky deep fried evening snack with a spiced onion, potato filling. These can be served as a starter for dinner parties with some green chutney and tamarind chutney.
Pyaaz Kachori Recipe is one of the most popular North Indian street foods in India which is filled with oh-so-delicious spicy onion and potato masala. Every region of India has their own street food and every corner of the country specialize in unique dishes. Street foods are an integral part of Indian food culture and usually tell a tale of how the city evolved.
One of the most popular Rajasthani street foods is the Kachori — this stuffed, deep-fried, crispy Indian bread resembles the flaky texture of puff pastry. Filled with a spicy mixture that can be made with urad dal mix or masala onion.
Pyaaz Kachoris can be served for a tea party or even as a starter for dinner parties. You can also serve them as a North Indian Breakfast dish.
Have you sampled some of the other street-food recipes such as
- 2 cups All Purpose Flour (Maida)
- 2 tablespoons Ghee
- 1 teaspoon Salt
- Water , as required For the stuffing
- 3 Onions , finely chopped
- 2 Potatoes (Aloo) , boiled and mashed
- 2 Green Chillies , finely chopped
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Garam masala powder
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- Mustard oil
How to make Pyaaz Kachori Recipe
To begin making the Pyaaz Kachori Recipe, first add flour, salt and ghee into a mixing bowl and and mix them well. Mix till you get a mixture which holds together into a ball and when left breaks apart. Add more ghee if required.
Then, add water gradually, and knead into a soft dough. Knead well until it comes into a smooth and soft dough.
Cover it and let the dough rest for about 1 to 2 hours. While the dough rests, we will prepare the filling for the kachori.
Heat a heavy bottomed pan and add 1 tablespoon of mustard oil. Once the oil is hot, add hing and fennel seeds to it and allow them to sizzle.
Next, add finely chopped onions, ginger, garlic and green chilies and sauté until onions turn translucent.
Once done add the mashed potatoes and all the spice powders including red chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt to taste and mix well.
Stir in the coriander leaves and turn off the heat and let the filling of kachoris cool down completely.
Take the rested dough and lightly knead it on a clean flat surface till it is smooth. Divide the dough and the filling into an equal number of portions.
Place a heavy bottomed pan with enough oil to deep fry the kachoris, on the heat and allow it to heat.
Roll one portion of the dough into smooth ball and then flatten it into a 3-inch circle. Place a portion of the filling in the center. Bring all the edges to gather and seal it tightly.
Flatten this stuffed ball into a 3 inch circle with your fingers,press gently to keep the filling intact. Keep aside and repeat this step for rest of the dough until all the portions of dough and filling are used.
By now the oil should be warm for deep frying the kachoris. Deep fry small batches (not more than 2-3) of kachori on medium heat for about 3 minutes on either side, until golden, puffed up and crispy.
Take them out and put it on a kitchen towel so that the extra oil is absorbed. Serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."