About Pyaz kachori Recipe

Pyaaz Kachori is famous all over India. The origin of Pyaaz Kachori can be traced back to Jaipur and Jodhpur, but today, it is most popular in Rajasthan. In Rajasthan, you can find Onion Kachori being sold in most shops, making it a beloved snack for locals and something you can enjoy with your evening tea.

The taste of Pyaaz Kachori, when savored in Jodhpur, is simply extraordinary. Many people prefer it over other varieties, and it’s often served with tangy chutney, sweet chutney, and spicy dhaniya (coriander) chutney. Kachori comes in various types, such as Suji Kachori, Aloo Kachori, and more. Each type has its unique appeal and is loved by many. The shape of kachori is like a round ball, and it’s a favorite recipe for both children and adults because it’s flavorful and packed with spices. It’s a snack that can be enjoyed not only as street food but also packed as a tiffin item for school or work, making it a versatile and well-loved dish.

So, today, we’ll show you how to make these delicious and spicy Pyaaz Kachori easily than other and with step-by-step photos.

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Chef Tips for Pyaz Kachori Recipe

Ghee or oil in the dough: To make Pyaz kachori puris, you can use either ghee or oil in the dough preparation. However, ghee imparts a better taste to the puris.
Right amount of water to form the dough: When making the dough, it’s essential to pay special attention to ensure that you add just the right amount of water to form the dough. The dough should be similar to what you’d use for making rotis, and that’s the kind of consistency you should aim for when shaping the dough for kachori.
Spices inside the puri: When frying the puris of pyaz kachori, it means that you should place the spices inside the puri, then seal it properly from all sides. This way, when you deep-fry it, the oil will not seep inside.
Good brown color: For Pyaz kachori to have a good brown color, you can serve it with any chutney of your choice.

Pyaz Kachori Recipe Ingredients

2tsp oil

1tsp cumin seeds

1tsp fennel seeds

1/2tsp Hing

2 onion

1/2 turmeric

1tsp red chili

1/2 coriander powder

1/2tsp garam masala

1/2 dry mango powder

2tsp gram flour

Salt to taste

2 cup All purpose flour

1/2tsp Carom seeds

2tsp Ghee

Water

1/2tsp Salt

Nutrition in Pyaz Kachori Recipe

Calories: 83kcal
Sodium: 35mg
Iron: 0.2mg
Fat: 3.7g
Carbohydrates: 7.7g
Protein: 1.5g
Cholesterol: 0mg
Fiber:0.6mg
Vitamin D: 0IU
Potassium: 33.6mg
Calcium: 9mg
Sugar: 0.2g

Pyaz Kachori Recipe Step by Step With Photos

Step 1 :
First, to make delicious pyaz kachori, take a pan. In it, heat two tablespoons of oil. When the oil is hot, add a teaspoon of cumin seeds, one tablespoon of mustard seeds, and a teaspoon of asafoetida.

Step 2 :
Afterward, add chopped onion to it and mix it well.

Step 3 :
Once mixed, add half a teaspoon of turmeric, one teaspoon of red chili powder, half a teaspoon of coriander powder, half a teaspoon of cumin seeds, half a teaspoon of garam masala, half a teaspoon of amchur powder, and sweeten to taste. Mix it well in the same manner for pyaz kachori masala.

Step 4 :
Once everything is mixed, let it cook for about five minutes until the onion turns brown. Then, continue to cook it further.

Step 5 :
To fry the onion properly, add two tablespoons of chickpea flour (besan) to it and mix.

Step 6 :
Once mixed, sprinkle some fresh coriander leaves on top and cover it to cool for a while for pyaz kachori.

Step 7 :
After it cools down, we will prepare the batter for pyaz kachori. For that, take a two-cup measurement of chickpea flour (besan) and add a tablespoon of ajwain to it.

Step 8 :
Then, add 2 tablespoons of clarified butter (desi ghee) to it, and sweeten to taste. Mix it well in the same manner.

STEP 9 :
Once the ghee is thoroughly mixed, add water to it and make a batter. After making the batter, let it rest for ten minutes, covering it.

STEP 10 :
After 10 minutes, the batter will be ready, and we can make puris from it.

STEP 11 :
To make puris of pyaz kachori, we should place the spices and masala prepared for the puris inside the puri.

STEP 12 :
Then, shape them into small balls and, once again, roll out the puris along with the spices.

STEP 13 :
Frying all the puris means that you should heat oil in a deep pan, then fry all the puris in it until they turn a golden brown color. Afterward, remove them.