Home / Recipes / Pyaz ki Kachori

Photo of Pyaz ki Kachori by Sonia Shringarpure at BetterButter
845
19
5.0(1)
0

Pyaz ki Kachori

Sep-19-2016
Sonia Shringarpure
30 minutes
Prep Time
90 minutes
Cook Time
9 People
Serves
Read Instructions Save For Later

ABOUT Pyaz ki Kachori RECIPE

This kachori is a delicious spicy fried snack stuffed with onions and is a speciality of Rajasthan.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Rajasthan
  • Frying
  • Sauteeing
  • Appetizers
  • Egg Free

Ingredients Serving: 9

  1. For Outer Cover—
  2. 2 cups plain flour
  3. 1/4 cup melted clarified butter/ghee/butter/oil
  4. 1/2 tsp Salt
  5. Water as per need to bind dough
  6. For Stuffing—
  7. 2 large onions chopped
  8. 1 boiled and mashed potato
  9. 1 tsp cumin seeds
  10. 1 tsp nigella seeds (kalonji)
  11. 1 tsp Fennel seeds
  12. Dash of hing (asafoedita)
  13. 2 green chilies chopped finely
  14. 1-1/2 tsp red chili powder
  15. 2 tsp coriander powder
  16. 1 tsp garam masala powder
  17. 1/2 tsp fennel powder
  18. Salt to taste
  19. 3 tbsp oil
  20. Oil for Deep frying

Instructions

  1. Combine all dry ingredients. Add ghee and rub the flour with ghee. Add water to make a soft dough. Knead for 5-6 minutes till soft and pliable. Cover with damp cloth and leave to rest for 30 minutes.
  2. Heat oil in nonstick skillet. Add green chilies and sauté.
  3. Add cumin seeds, fennel seeds, and nigella seeds. Add hing.
  4. Now, add the onions and stir fry onions till lightly caramelized.
  5. Add all dry masalas. Stir well to infuse all flavors.
  6. Add mashed potato and salt to taste. Blend potato well with the masala.
  7. Remove skillet from heat and cool thoroughly.
  8. Heat oil in deep thick bottomed pot for deep frying the Kachori till piping hot.
  9. Switch of gas and wait for 2-3 minutes.
  10. Meanwhile, make equal-sized small 18 balls of the dough. Roll them in small disc shape.
  11. Place tablespoon of stuffing in the center and seal the edges thoroughly.
  12. With a roller, lightly roll out the Kachori taking care the stuffing doesn’t spill out or flatten the Kachori with the palm of your hand and spread out thinly without breaking the cover.
  13. With a fork, pierce the surface of the kachori at intervals.
  14. Switch the gas on and let oil reach medium hot. Now, lower the flame and add the Kachori one at a time. Fry the Kachori both sides till golden in color. Keep the ladle pressed on the Kachori to prevent it from puffing up.
  15. Remove the Kachori to a plate lined with paper napkins.
  16. Serve them with tamarind or spicy chutney.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Nisha Sarin
Dec-19-2016
Nisha Sarin   Dec-19-2016

Sounds good i will try

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE