Pyaz ki Kachori is a delicious and spicy breakfast or snack recipe that was originated in Jodhpur, Rajasthan but is now popular almost everywhere. It is the staple breakfast recipe of Rajasthan, served with hot tea. If you ever visit Rajasthan then do try these crispy, flaky, deep-fried Pyaz Ki Kachori.
Pyaz ki Kachori is a variation of regular Kachoris, which is prepared with a filling of onions and some spices. This puff pastry is an immediate sell out at every snack shop in Rajasthan. This breakfast snack is best enjoyed with sweet and sour tamarind chutney or you may even enjoy with tomato ketchup.Since my childhood days, I use to visit Jaipur often as my Bua (Aunt) lives there and Pyaz ki Kachori was one of my most cherished snack other than Mirchi Vada and Mawa Kachori. These hot, spicy, crispy, flaky, crunchy, deep-fried kachoris are a delight for your taste buds and you just can’t have enough of it.
Since its raining here in Delhi and they are a perfect afternoon snack to be enjoyed in monsoon along with a cup of hot tea. The best thing with these kachoris is that you can prepare these kachoris ahead in time and reheat them in an oven just before serving.
So let’s start making Pyaaz Ki Kachori and here is the step by step recipe with pictures.
Ingredients for Pyaz Ki Kachori:
All Purpose Flour (Maida)- 2 cup
Refined Oil- 1/4 cup
Carom Seeds (Ajwain)- 1 teaspoon
Salt- As per your taste
Onion- 2 cup, finely chopped
Oil- For deep frying + 2 tablespoon
Nigella Seeds (Kalonji)- 1 teaspoon
Fennel Seeds (Saunf)- 1 teaspoon
Coriander Seeds (Dhaniya)- 1.5 teaspoon
Bay Leaf (Tej Patta)- 2
Asafoetida (Heeng)- 1/4 teaspoon
Red Chili Powder- 1 teaspoon (increase if you want kachoris to be hot)
Cumin Powder- 1 teaspoon
Dry Mango Powder (Amchur)- 1 teaspoon
Garam Masala Powder- 1.5 teaspoon
Salt- As per your taste
Method for making Pyaz Ki Kachori:
1. The first and the most important step is to collect all the ingredients at one place to make cooking easy and comfortable.
2. Let’s make the dough first, for this, take all-purpose flour in a mixing bowl and add salt and carom seeds in it.
3. Make a well in the center of it and add oil in it.
4. Mix it using your fingertips. At this stage, the dough should look like breadcrumbs.
5. To check whether the consistency of the dough is correct or not just take some dough mix in your palm and gently press it with your fingers. If it binds firmly and doesn’t segregate then it’s perfect.
6. Add water as required and knead a firm dough. Grease its surface with a little oil and cover it with a damp cloth. Keep it aside for 20 minutes.
7. Meanwhile finely chop the onions, you can do it either manually with a knife or with an electric chopper, whichever suits you.
8. Dry roast the coriander seeds and crush them using a mortar and pestle.
9. Heat 2 tablespoon oil in a pan and add bay leaves and asafoetida in it.
10. Add crushed coriander seeds and nigella seeds in it. Be careful and don’t burn them.
11. Add fennel seeds and mix well. Saute over medium flame for 30 seconds.
12. Add gram flour and mix it quickly so that it doesn’t burn. Turn the flame to low and saute it till the raw aroma disappears.
13. Add chopped onions in it and cook over medium flame till onions are soft and moisture is evaporated.
14. Add cumin powder and red chili powder to it and mix well. Saute over medium flame for a minute.
15. Add amchur powder and garam masala powder and mix well.
16. Season with salt and cook for next 2-3 minutes or till the filling becomes a little stiff and no moisture is there in it.
17. Keep it aside and allow it to cool down to room temperature.
18. Take small ball size portion from the dough, roll it into a round shape and make a well in it. Meanwhile, heat oil for deep frying in a pan.
19. Scoop out a little filling from a spoon and place the onion filling in the center.
20. Bring together all the sides, close and seal them, and remove the excess dough, if any.
21. Press gently with the palm and flatten the kachori a bit. Gently roll out a bit using a rolling pin. Don’t roll the kachoris too thin or too large, the kachoris should be of the size of your palm. Make all the kachoris in the same way. Deep fry the kachoris in the hot oil. If your pan is big in size then you can even fry 3-4 kachoris at a time.
22. Deep fry the kachoris from both sides till they are nice, golden brown in color. Remove from pan and take out on a kitchen paper to absorb excess oil. Fry all the kachoris in the same way. Crispy, flaky delicious Pyaaz ki kachoris are ready to serve. Enjoy hot with any dip of your choice.
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