Pyaaz kachori
Pyaaz kachori, from above
VegRajasthan

Pyaaz kachori

Flaky kachori stuffed with spiced onion. Jodhpur's gift to tea time.

75 minTime
10 gProtein each
mediumSpice
Jodhpur's onion kachori2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
635kcalsame
10 gproteinsame
6 gfibresame
75minutessame

Pyaaz kachori, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee4 tbsp, for the dough
Wateras needed
Onion3 medium, chopped
Besan (chickpea flour, gram flour)⅓ cup
Potato1 small, boiled
Green chilli2, chopped
Ginger2.5 cm, grated
Fennel seeds1 tsp
Coriander seeds1 tsp, crushed
Nigella seeds½ tsp
Red chilli powder (indian red chili powder)1 tsp
Dry mango powder1 tsp
Garam masala1 tsp
Asafoetidaa pinch
Cooking oil (vegetable oil)for frying
Saltto taste

Method

4 steps
  1. 1Rub ghee into maida with salt and knead a soft dough. Rest.
  2. 2Cook onion in 1 tbsp oil with fennel, coriander, nigella, asafoetida, ginger and chilli. Add besan and spices and roast. Mix in mashed potato and cool.
  3. 3Stuff balls of dough, seal and flatten gently.
  4. 4Fry on low heat till puffed and golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Pyaaz kachori: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Ker sangri40 min
To drink Kokum sharbat25 min
To drink Jaljeera15 min
Something sweet Malai kulfi60 min
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