Pyaz ki Kachori is originated in Jodhpur, but they are popular in throughout Rajasthan and India. These kachoris are also known as also Aloo Pyaaz ki Kachoris. Steaming hot Pyaaz ki Kachoris, are sold at most nankeen shops in Rajasthan and all over India. Like all other kachoris, they are also eaten with a spicy tamarind chutney. You can make these kachoris before time, and you can reheat them in a microwave just before serving. These kachoris are perfect for an evening snack with tea on a rainy day.

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How to make Pyaaz ki Kachori

Course: Snacks
Cuisine: Indian
Preparation Time:15 Mins
Cooking Time: 25 Mins
Total Time: 40 Mins

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INGREDIENTS

1. For The Dough

• Plain flour- 2 cups
• Melted ghee- 1/4 cup
• Salt to taste
• Water as required for smooth dough
  

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2. For The Onion Filling

• Finely chopped onions- 2 cups
• 2 tbsp oil-
• Nigella seeds- 1 tsp
• Fennel seeds- 2 tsp
• Bay leaves- 3-4
• Finely chopped green chilies- 1 1/2 tsp
• Bengal gram flour- 2 tbsp
• Coriander powder- 2 tsp
• Chilli powder- 2 tsp
• Garam masala- 1 tsp
• Fresh chopped cilantro- 3 tbsp
• salt to taste
• oil for deep-frying
  

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METHOD

For The Dough

1. Put all the ingredients of dough in a bowl and knead into a soft dough using water. Knead it well for 6 to 7 minutes and cover it with a wet cloth and keep it aside for 10-15 mins.

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For The Onion Filling

1. Heat the oil in a non-stick pan and add the nigella seeds, fennel seeds, bay leaves, green chilies and onions and sauté on a medium flame for 5 minutes.

2. Now add the besan, coriander powder, chili powder, garam masala, and salt, in the pan and mix it well and cook it on a low flame for 3-4 minutes with continuous stirring.

3. Remove the filling mixture from the flame and add the coriander and mix it well. Remove the bay leaves from the mixture and discard them. Now divide this mixture into equal parts and keep aside.

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How To Proceed

1. Divide the dough into equal portions. Now roll each part of the dough into a circle.

2. Now place one part of the onion filling in the center. Bring together all the sides, seal it tightly and remove any excess dough.

3. Roll the filled part again into the circle, and ensure that the filling does not spill out.

4. Again heat the oil in a non-stick pan and deep-fry the kachoris, on low flame till its turn golden brown. Drain the excess oil on the absorbent paper and keep it aside.

5. Serve immediately with ketchup

Nutrient Value

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