Rajasthani Pyaaz Ki Kachori (Spicy Onion Pastry)
The mother of all Indian snacks – Kachori, when served hot and crunchy with hot, too-sweet chai, the smorgasbord of flavors is sure to blow your mind. Try it, you will not regret it.
Servings Prep Time
12Kachoris 10minutes
Cook Time
Servings Prep Time
12Kachoris 10minutes
Cook Time
For Kachori dough (shell)
For filling (stuffing)
Kachori dough
  1. In a bowl, sift all-purpose flour and add salt. Slowly add oil and mix well into the dough. Use your hands if necessary. The dough should roughly bind in your fist when done
  2. Knead using enough water to make a stiff dough. Cover with a wet (muslin) cloth and set aside
Kachori filling
  1. Heat 2 tbsp oil in a pan. Add asafoetida, cumin seeds and crushed coriander seeds. Let crackle for 5-10 seconds.
  2. Add 3/4 of the chopped onions (reserve 1/4 for later) and saute until translucent (~2-3 minutes)
  3. Add garlic, ginger, green chilies,red chili powder, and dried mango powder. Mix well and saute for a minute
  4. Add boiled potatoes and crush them in the pan. Do not mash, leave it slightly lumpy
  5. Add chickpea flour, sugar and garam masala. Saute for 3-4 minutes
  6. Remove from heat and add the remainder of chopped red onions. Mix well and let cool
  7. Divide the dough into 12 equal portions and roll out the dough into a round shape (~2.5″ circle)
  8. Place the rolled out dough on your palm and place 2-3 tbsp filling in the centre
  9. Scrunch your palm, flatten the edges and make a sealed pouch with your fingers (similar to when making dumplings or patty). Wet your fingers if necessary, the kachoris must be sealed so they don’t disintegrate when frying
  10. Pat with hands gently flatten the shape and poke holes with a fork
  11. Repeat this process with the remaining dough until all kachoris are filled and poked
  12. Heat oil in a deep set pan, when the oil is hot, bring to medium heat and deep fry the kachoris 2-3 at a time, until golden. Low/medium heat is necessary to ensure cooking from the inside
  13. Drain on paper towels and serve with chutney and chai, or store in an air-tight container for up to 3 days. Feel free to warm them in a toaster oven at 300 F for 2-3 minutes

Share this:

Like this:

Like Loading...