Pyaaz ki Kachori

Veg Vegan

Deep-fried flaky pastry stuffed with a spiced caramelised onion filling of fennel seeds, coriander, and red chilli — the Jodhpuri version is large, crisp, and the defining Rajasthani breakfast kachori, eaten with tamarind chutney at roadside stalls from early morning.

Cuisines

Rajasthani Marwari

Best for

Breakfast Snacks

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	1 cup	Flour
	2 tablespoons	Ghee
	1/4 teaspoon	Salt
	1/2 cup	Water
	2 tablespoons	Oil
	2 large	Onion , finely chopped
	1 teaspoon	Fennel Seed
	1 teaspoon	Coriander Seed , crushed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1/2 teaspoon	Garam masala
	1/2 teaspoon	Amchur Powder
	1/4 teaspoon	Asafoetida
	salt	To taste
	oil	For deep frying

Instructions

1 In a bowl, mix all-purpose flour, ghee, and salt.
2 Add water gradually and knead into a soft dough. Cover and set aside for 20 minutes.
3 Heat 2 tablespoons of oil in a pan over medium heat.
4 Add fennel seeds, coriander seeds, and cumin seeds. Sauté for a few seconds until aromatic.
5 Add chopped onions and sauté until they turn golden brown.
6 Add red chili powder, garam masala, amchur, asafoetida, and salt. Mix well and cook for another 2 minutes.
7 Remove the onion mixture from heat and let it cool.
8 Divide the dough into small balls and flatten them slightly.
9 Place a spoonful of the onion mixture in the center of each flattened dough ball.
10 Carefully bring the edges together to seal the filling and shape into a ball again.
11 Gently flatten the filled balls into discs.
12 Heat oil for deep frying in a pan over medium heat.
13 Fry the kachoris in hot oil until they are golden brown and crisp.
14 Remove and drain on paper towels to remove excess oil.
15 Serve hot with chutney or yogurt.

Tips

Ensure the oil is hot enough before frying to prevent the kachoris from absorbing too much oil.