Deep fried kachoris stuffed with all sorts of filling are a huge hit on festivals. Holi is just around the corner and I made of these pyaz (onion) stuffed kachoris over the weekend. These kachoris last well for a few days. They make up an amazing snack with chai or a full meal with chutney and aloo sabzi.
Kachori is a deep fried, unleavened,stuffed flatbread from northern parts of India. It is usually prepared with a stuffing of lentils, potatoes, onions or dry fruits (a sweet version). Kachoris are pure indulgence and are prepared during festivals.
Pyaz Ki Kachori
Pyaz or onion stuffed kachoris are a famous street side snack from the State of Rajasthan in north western parts of India. Rajasthai food is high on spice levels, almost fiery, the desert terrain demands that kind of spice levels in their cuisine. These kachoris are no exception. There are full pf punch of spices and I serve them with a hot lehsun mirch ki chutney (garlic- red chilli chutney) which takes them to next level. So so good with a cup of chai for evening snack or brunch on weekends.
The stuffing is made with a full head of onion or two to which fresh ground masalas are added and a little potato for binding. The onion filling is super flavorful with generous dose of hing and coarsely ground cumin, fennel and coriander. If you wish, this filling is so good even on toasted sandwiches or with parathas. YUM!
- Dough :- The dough should not be too tight or too sticky. We need a firm pliable dough with good amount of moyan(the oil/ghee/shortening that is added to dough while kneading) so that the kachoris come out flaky. Please note that kachori dough is softer than poori dough.
- Rest the dough for 30 minutes after kneading. In the meantime you can make the stuffing.
- Onions :- Chop the onions slightly big. Finely chopped onions will get watery and the texture of filling will be lost.
- Fry the kachoris on low heat. It takes patience but its well worth the effort for flaky kachoris. Don't fry on high heat else they will get all puffy from outside and remain raw inside.
- A good indicator of a well made kachoris is that their skins are golden brown and have no to few puffs- this is achieved by patient frying on low medium heat.
- When you make the stuffing, don't brown the onions, we just want the moisture to dry out but we don't want them to be jammy. They should have a bite. I usually mix in a little bit of raw chopped onions so as to pronounce the onion flavor and texture.
- You may feel while making the masala that the spices are too much, however once filling is stuffed and the kachoris are ready, they will be perfectly seasoned.
Rajasthani Pyaz Ki Kachori
- Mixing Bowls, Saute Pan, Deep Pot/Kadhai for frying
For The Kachoris
- 1.5 cup all purpose flour
- 1 teaspoon ajwain seeds
- ½ teaspoon nigella seeds
- 5-6 tablespoon cooking oil
- ½ teaspoon salt
- ½ cup water (I used 10 tbsp) lukewarm
- 2 cup Oil for frying
For The Onion Stuffing
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black pepeprcorn (adjust to taste)
- ½ tablespoon fennel seeds
- 2 tablespoon oil
- ½ teaspoon hing asafoetida
- 1 tablespoon finely chopped ginger
- 1 tablespoon besan
- 1 large onion yield 1.5 cups chopped onions
- 2 small potatoes, boiled and peeled
- 3 green chillies finely chopped, adjust to taste
- ½ teaspoon red chilli powder or to taste
- ½ teaspoon amchoor powder
- 1 teaspoon Salt or to taste
- 1 tablespoon cilantro chopped
For Lehsun Mirch Chutney
- 2 heads (20-25) garlic cloves peeled
- 4-5 dried red chillies (or use fresh red chillies)
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 2 teaspoon vinegar ,adjust to taste
- 1 teaspoon Salt to taste
Make the Kachori Dough
- Combine all the dough ingredients except water in a deep bowl/parat. Mix and rub the flour with palms and fingers till you are able to form a loose ball of flour(this makes sure that the moyan is right and the kachoris will be flaky).
- Start adding water slowly and kneading into a soft pilable dough.Depending on flour quality, you will need anywhere from 6 to 10 tablespoons of water. Knead the dough for 2-3 minutes. Cover and let rest for 20 minutes. It will loosen up a bit and will be easy to work with.
Make the Onion Stuffing
- In a small sauce pan, dry roast the whole spices- coriander, cumin & black peppecorns. Cool a bit and grind coarsely using a mortar pestle.
- Heat oil in a wide pan. Add asafetida to the oil. Add the coarsely ground spices and saute for 20 seconds.
- Add ginger and green chillies. Saute for 10-15 seconds.
- Add chopped 1.25 cup onions. Sprinkle ¼ tso salt. Keep the heat on medium high and saute the onions for 3-5 minutes untill you see that they are sweaty and transculent but not soft or cooked. Dont lower the heat else the onions will get watery. Dont let the onions brown.
- Sprinkle red chilli powder on onions. Add crumbled potatoes and besan next. .
- Mix well, and mash potatoes using back of the spoon. Cook for 3-4 minutes.
- Remove from heat and add the ¼ cup chopped onion and mix well. Cool down completely.
Make the Kachoris
- Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
- Roll out each portion of the dough into a 2.5-3 inch diameter circle.
- Place 2 tablespoon of the onion filling in the center leaving a little gap from the side. Bring together the sides of the circle to encase the filling inside the dough Pinch the extra dough as you close the parcel.
- Place the stuffed dough ball on a rolling surface and press gently and with hands to flatten the kachori, try to make the edges a bit thin.
- Keep all the kachoris ready before you start frying.
- Heat oil for frying in a wide pot/kadai over medium-high heat till you see ripples on the surface.
- Turn the heat to medium-low and wait for 2-3 minutes. To check the temperature of oil, add a pinch of dough, it should not come up to surface sizzling (oil is too hot). If it comes very slowly (oil is cold). The dough should rise to the surface slowly (not very slowly though)
- Slowly slide 2-3 kachoris at a time into the hot oil. Don't crowd the oil.
Make The Chuntey
- Soak the dried red chillies in ¼ cup hot water for 15 mins. Skip this step if using fresh chillies.
- Place the garlic, vingear, salt and soaked chillies in a blender. Blend to a smooth paste using soaking water as need. Keep pasty dont make too runny.
- Heat oil in small pan, temper with cumin seeds, add the chutney paste. Mix and cook for 6-8 minutes. Store refrigerated for 2 weeks.