Pyaaz Kachoriby Jyothi Rajesh

Pyaaz Kachoriby Jyothi Rajesh
  • Pyaaz Kachori | How To Make Pyaaz Kachori (196 likes)

  • By Jyothi Rajesh|
    Last updated on Feb 26th

How To Make Pyaaz Kachori

Crispy on the outside, soft and spicy onion masala on the inside. This popular Indian street food goes perfect with your evening tea.

  • Prep Time21 /2Hours
  • Cook Time20mins
  • Serves3People

Key ingredients for Pyaaz Kachori

  • How to make Garam Masala

  • How to make Ghee

Ingredients to make Pyaaz Kachori

  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • Water as required
  • Oil for Deep frying
  • For the stuffing:
  • 3 Onions
  • 2 green chilies
  • ¾ teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 1 ½ teaspoon oil

Steps to make Pyaaz Kachori

  1. In a bowl add flour, salt and oil and mix well. Add water and knead into soft dough. You can also add ghee/clarified butter in place of water to knead the dough. Cover and let the dough rest for about 1 to 2 hours.
  2. While the dough rests we will prepare the filling. In a wide pan, heat oil. Add cumin seeds to hot oil. Add finely chopped onions and green chilies and sauté until onions turn translucent.
  3. Add ginger garlic paste and cook until the raw smell of the paste is gone.
  4. Add all the spice powders and mix well. Add salt to taste and cook for about a minute on low flame. Turn off the flame and let the mixture cool down completely.
  5. Lightly knead the dough and divide the dough and the filling into equal portions.
  6. Heat oil in a wide pan for deep frying.
  7. Roll one portion of the dough into smooth ball. Flatten it into 3 inch circle. Place a portion of the filling in the center. Bring all the edges to gather and seal it tightly. Roll this stuffed ball int0 3 inch circle. Keep aside.
  8. Repeat this step for rest of the dough.
  9. Deep fry small batches of kachori on medium flame for about 3 minutes. Reduce the flame and deep-fry on a slow flame for another 5 minutes. Remove from oil and drain it on kitchen paper.
  10. Serve these delicious spicy masala onion stuffed kachoris immediately. Best accompaniment would be spicy green chutney and sweet dates-tamarind chutney.
    comment 2
    Jyothi Rajesh 6 months ago

    Thank you Kusum

    comment 2
    Kusum Chhawchharia 6 months ago

    it awsmsOuNds intting

    comment 2
    Kusum Chhawchharia 6 months ago

    it

    comment 2
    Jyothi Rajesh 10 months ago

    That is so nice to hear Sonali, thank you very much for trying the recipe and so glad you liked it

    comment 2
    Sonali Gupta 10 months ago

    its wao....just made it n so nice of u

    comment 2
    Jyothi Rajesh a year ago

    Absolutely Shipra. These are so addictive too..one cant stop after eating one :D

    comment 2
    Shipra Saxena a year ago

    wow, perfect to eat with a hot tea in the evening!

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