This post is also available in: Hindi
Onion kachoris find their origin in Rajasthani cuisine. The crisp and round kachoris, though a loved in all parts of India. It isn’t the most healthy of dishes owing to its ingredients and style of making. But the dish can be easily adapted with variations to healthify it. Pyaz ke kachoris taste best when they are served piping hot right off the kadhai.
If you plan to make this recipe for your evening guests, you can keep the dough and filling ready and make the actual kachoris just 5 minutes before serving. Enjoyed with a hot cup of chai, the kachoris taste well with a tamarind chutney and a medium spicy coriander chutney.
Kachoris are a popular addition to snack time in Uttar Pradesh. Stuffed with different types of fillings, they are quite popular as a street snack too. When served at a halwai ki dukaan or a sweet meat shop, you’ll get hot, freshly fried kachoris in a small bowl. The fluffed kachoris are broken to make a slightly large hole in the center. It is then filled with curd, spices, small sev, raw mango pieces and a variety of chutneys. This makes for a filling and delicious snack.
At home too, these kachoris can be served in a similar manner with each kachori in a single serving bowl and fully topped with spices and crispy sev. The down side of this is that not everyone likes everything in their kachori. Some people like it sweet while others like it spicy. So, while serving, the kachoris and toppings are all served on the table and each guest is free to make their individual style of kachori.
Crisp, crunchy, easy to make snack that satiates the small-time hunger brilliantly….Pyaz ki Kachori
- 2 cups Maida
- Salt as per taste
- 3 tablespoons Ghee (melted)
- Water as needed
- 2 Onions (chopped finely)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- 1 pinch Hing
- 2 tablespoons Besan
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Saunf
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Coriander Seeds (crushed coarsely)
- 1 tablespoon Green Coriander Leaves (chopped)
- 1 teaspoon Ginger-Garlic Paste
- 2 Green Chillies (chopped)
- Salt as per taste
- 3 cups Oil or Ghee
To make the kachori, take maida in a bowl. Add salt and melted ghee.
With the fingertips, mix the flour with the ghee to resemble crumbled bread crumbs. Adding water little by little knead a tight dough.
Cover it with a moist cloth and let it rest for about 30 minutes.
To make the stuffing, heat 1 tablespoon of ghee in a pan. Add the cumin seeds and saunf and let them crackle.
Now add the onions and saute them on medium flame till they turn golden brown. Stir-fry continuously so that they do not burn.
Add besan and fry it as well for a couple of minutes. It will change color and lose the raw look.
Add green chillies, crushed coriander seeds and ginger garlic paste and fry for a minute.
Add the seasonings like the salt, red chilli powder, hing, garam masala powder, coriander powder.
Mix well till it all comes together and shut off the flame in few minutes.
Sprinkle the fresh coriander leaves and let the stuffing cool a little.
To make the kachoris, divide the dough into equal size balls. Keep 2 to 3 cups ghee for heating in a thick bottom pan on low flame.
Roll one ball of dough to 3 inches circle. This roll should be quite thick as compared to the regular rotis. Place a tablespoon of the stuffing in the center.
Bring all the edges together and press lightly. Again roll very gently so as not to break it.
Ready all the kachoris similarly. Slide a few at a time in the hot ghee. Keep the flame low to medium, otherwise, the center layers will remain uncooked.
Remove when both sides turn golden brown. Drain on paper towels to remove excess ghee. Serve hot with sweet-sour tamarind chutney.
Pyaz ke kachoris are generally made with all purpose flour or maida. This makes the dough light and easier to fluff up after frying. Adding ghee to this dough also ensures that the katchori remains crisp for a while after it is made.
If you are dieting and don’t want to miss a bite of this delicious dish, you can try using multi-grain flour to make the dough instead of whole purpose flour. Kachoris are also made with whole wheat flour. Different flours give different taste, texture and crispiness to the dish. The maida one generally tastes the best but with sufficient experiment, you can get kachori made with other doughs to taste good too.
Things to remember
- Finely chop the onions so that they don’t cause a problem while rolling the kachori
- You can use spring onion leaves too to add an extra zing
- When you roll out the kachori after adding the filling and sealing the dough, be careful as to not let the filling come out from anywhere. If this happens, the fillings will spill into the oil when you fry
- Use absorbent paper to keep the fried kachoris to remove excess oil.
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