Pyaaz Kachori

Pyaaz kachori, also known as the onion kachori, is a favorite snack throughout India. Kachoris are flaky pastries stuffed with seasoning. In the case of pyaaz kachori, the seasoning predominantly comprises  onion. Jodhpur, in Rajasthan, is known for authentic pyaaz kachoris.

Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.

Health Benefits

Onions are one of the oldest cultivated plants in the history of humanity. While you can’t sustain yourself completely on onions, they can provide your body with myriad of health benefits. Onions comprise minerals like magnesium, selenium, calcium, and potassium. These minerals work together to boost the body’s immune system and help fight harmful viruses and bacteria. They also help with oral hygiene, manage diabetes, and even prevent cardiovascular disease.

Ingredients

cups plain flour (maida): 2

cup melted ghee: 1/4

salt to taste

cups finely chopped onions: 2

tbsp oil: 2

tsp nigella seeds (kalonji): 1

tsp fennel seeds (saunf): 2

bay leaves (tejpatta): 2

tsp finely chopped green chillies: 1 1/2

tbsp besan (bengal gram flour): 2

tsp coriander (dhania) powder: 2

tsp chilli powder: 2

tsp garam masala: 1

tbsp chopped coriander (dhania): 3

salt to taste

Oil for deep-frying

How To Make Pyaaz Kachori

1. To prepare the dough, combine all the ingredients in a deep bowl and crumble. Knead for about 4 to 5 minutes or until you get a semi-soft dough.
2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes. 
3. To prepare the onion filling, heat oil in a broad non-stick pan, add nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté on a medium flame for 5 minutes. Stir in besan, coriander powder, chilli powder, garam masala and salt and roast over a medium flame for 2 minutes.
4. Remove the mixture from the flame and stir in coriander leaves. Discard the bay leaves.
5. Divide the mixture into 12 equal portions.

To make kachoris:

1. Roll out each portion of the semi-soft dough into a circle of about 2.5 inches in diameter.
2. Place one portion of the onion filling in the centre.
3. Bring together all the sides, seal it tightly and remove any excess dough.
4. Roll again into a circle of about 3 inches in diameter, while ensuring that the filling does not spill out.
5. Gently press the centre of the kachori with your thumb.
6. Repeat steps 1 to 5 to make 11 more kachoris.
7. Heat oil in a kadhai and deep-fry 6 kachoris at a time over on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes or until brown and crispy.
8. Drain on an absorbent paper and enjoy with your favourite condiment.

Trivia

Some onions are so sweet they can be eaten like apples.