Pyaaz ki kacori, kanda kachori or onion kachori call it by any name. This spicy, delicious kachori is often eaten in breakfast or evening snacks. It is a make over of traditional jodhpuri pyaaz ki kachori and tastes amazing. Mostly pyaaz ki kachori is served with spicy, sweet n sour chutney and hot coriander chutney. At my home town we mostly eat them in mornings along with samosas and jalebis. But for me time does not matter. I can eat them for lunch, breakfast, evening snack or dinner. Pyaaz ki kachori is famous all over India. But Rajistahani pyaaz ki kachori or jodhpuri pyaaz ki kachori has its special place in India and I have tried my best to make it very close to that taste with a make over. The outer cover of the kachori is flaky and crisp. It is made with little different method than usual. It is inspired from famous Pakistani recipe Keema kachori. Making pyaaz ki kachori is really simple. If you follow few simple steps you can also make perfect Rajasthani pyaaz ki kachoris. And if you are fond of kachoris do try my suji kachori, aloo khasta kachori and poha kachori. I am sure you will love them too.
Pyaaz Ki Kachori
- 2 cups All-purpose Flour
- 2½ cup Onion fine chopped
- 3 tbsp Gram Flour
- 1 tbsp Coriander Powder
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- ½ tsp Red Chilli Powder
- ½ tsp Garam Masala Powder
- 1 tsp Dry Mango Powder
- 1 tbsp Ginger & Garlic fine chopped
- 1 tbsp Coriander Leaves fine chopped
- 2 Green Chilli fine chopped
- ½ tsp Salt
- 3 tbsp Ghee
- 2 tbsp All-purpose Flour
- Mix together all-purpose flour and 1/2 tsp of salt in a bowl. Add little water at a time and knead soft and smooth dough. Cover the dough and let it rest for 20 minutes.
- In a small bowl take 3 tbsp all purpose flour and add 3 tbsp of ghee. Mix it till it becomes smooth paste.
- Heat pan at medium heat and add oil. Add cumin and fennel seeds. When seeds start crackling add green chilly and ginger garlic.
- Saute till raw smell of garlic is gone. Now add fine chopped onions and salt. Mix well and cook till onions turn light pink in color.
- When onion is light brown in color spread it all over the pan.
- Sprinkle gram flour, red chilly powder, coriander powder, garam masala, dry mango powder and sugar.
- Mix them well and cook till onions are dry and gram flour is nicely roasted. Now switch off the heat and let this masala cool down for some time.
- Now take out the dough and divide it into 8-10 parts. Roll them to balls.
- Take one ball, dip it in the dry flour and roll it to a circle.
- Apply thin layer of slurry on the rolled chapati and fold it in square shape as shown in video. Do same with all the balls.
- Now take one square, dip it in flour and roll it again. Put generous amount of stuffing in the center and fold the opposite sides together.
- Now hold the corners and bring them to center and roll them slightly. Press it gently to give kachori shape. Deep fry kachoris on low heat till they are golden brown and crisp.
- Make sure to knead smooth and elastic dough.
- You can make slurry either with ghee or melted butter.
- Make sure to cool down the mixture completely before stuffing the kachoris.
- Apply thin layer of slurry all over the rolled dough.
- It is very important to fry kachoris at very low heat otherwise they will not become crispy.