Rajasthani Pyaaz Kachori Recipe: Crispy Onion-Filled Fried Snack Recipe

Name: Rajasthani Pyaaz Kachori Recipe: Crispy Onion-Filled Fried Snack
Total time: 90 min
Yield: 6
Cuisine: Rajasthani

Recipe By Slurrp Editorial

Few snacks capture the essence of Rajasthan’s love for bold, spiced fillings as well as their very own pyaaz kachori. A crisp, flaky pastry gives way to a deeply savoury onion filling within that has been laced with fennel, coriander, chilli, and other desi spices. Best served when crisp and hot with a tangy tamarind chutney or cooling curd on the side, these golden kachoris make an irresistible teatime or festive snack.

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Rajasthani Pyaaz Kachori Recipe: Crispy Onion-Filled Fried Snack

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Ingredients for Rajasthani Pyaaz Kachori Recipe: Crispy Onion-Filled Fried Snack Recipe

0.33 cups Maida (Plain Flour)
0.67 tbsp Ghee
As required ½ cup water
As required Or
As required Oil
As required For deep frying
1/2 nos Large Onions
As required finely chopped
0.33 tbsp Oil
0.17 tsp Cumin seeds
0.17 tsp fennel seeds
0.17 tsp Nigella Seeds (Kalonji)
0.17 tsp coriander seeds
As required lightly crushed
0.17 tsp grated ginger
0.33 nos green chillies
As required finely chopped
As required ½ tsp turmeric powder
0.17 tsp red chilli powder
0.17 tsp coriander powder
As required ½ tsp garam masala
As required ½ tsp Amchur powder
0.17 tbsp Besan
0.17 tbsp chopped fresh coriander
As required Salt
As required to taste
As required tamarind chutney
As required mint-coriander chutney
As required Fresh curd
As required Optional

Directions: Rajasthani Pyaaz Kachori Recipe: Crispy Onion-Filled Fried Snack

STEP 1.First add your maida and salt to a large bowl. Then rub in the ghee using your fingertips until the flour resembles coarse breadcrumbs and holds together when pressed. Gradually add water and knead into a smooth, soft dough. Now cover and rest for 20 to 30 minutes.
STEP 2.After that, heat oil in a wide pan over medium heat. Add cumin, fennel, nigella, and crushed coriander seeds, letting them sizzle briefly before tipping in the ginger and green chillies. Then add the chopped onions and cook until softened and lightly golden. Now stir in turmeric, chilli powder, coriander powder, garam masala, and salt.
STEP 3.Sprinkle in your besan and cook for another 2 to 3 minutes, stirring continuously. The besan should lose its raw smell and absorb any excess moisture available from the onions. Finish with amchur and chopped coriander. Let the filling cool completely.
STEP 4.In the meantime, divide the dough into 10 to 12 equal portions and roll each into a ball. Flatten one portion gently with your fingers, keeping the centre slightly thicker than the edges, and place a spoonful of the cooled onion filling in the centre. Bring the edges together over the filling, pinch to seal, and gently flatten into a thick disc. Repeat the process with the remaining dough and filling.
STEP 5.Now, heat sufficient oil in a heavy-bottomed pan for deep frying. The oil should be moderately hot rather than smoking. For example, a small piece of dough should rise slowly to the surface rather than immediately turning brown.
STEP 6.Carefully slide in your kachoris, frying them in batches without overcrowding the pan. Keep the heat low to medium and fry slowly, turning occasionally, until each piece is evenly golden and crisp. Drain on a wire rack or kitchen paper. Allow them to rest for a couple of minutes before serving so that your pastry settles into its characteristic flaky texture.
STEP 7.Finally, serve the hot Rajasthani pyaaz kachoris with sweet-tangy tamarind chutney, green chutney, or chilled curd.

Nutrition
value

234

calories per serving

5 g Fat6 g Protein39 g Carbs3 g FiberOther

Current Totals

Fat
5g
Protein
6g
Carbs
39g
Fiber
3g

MacroNutrients

Carbs
39g
Protein
6g
Fiber
3g

Fats

Fat
5g

Vitamins & Minerals

Calcium
36mg
Iron
2mg
Vitamin A
128mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
20mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
32mg
Manganese
< 1mg
Phosphorus
75mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial