Sanjeev Kapoor

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Pyaaz Ki Kachori

A spicy onion stuffing give these kachoris an extra zing.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Pyaaz Ki Kachori

Main Ingredients

Onions, Refined flour (maida)

Cuisine

Fusion

Course

Snack

Level Of Cooking

Easy

Calories

655

Carbohydrates

53.65

Protein

7.6

Fat

15.52

Fibers

0.67

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Ingredients

  • Onions chopped
    3 large
  • Refined flour (maida) sieved
    2 cups
  • Ghee
    1/4 cup
  • Cumin seeds
    1 teaspoon
  • Asafoetida
    a pinch
  • Coriander seeds crushed
    2 teaspoon
  • Salt
    to taste
  • Garlic chopped
    5-6 cloves
  • Ginger finely chopped
    1 inch pie
  • Green chillies finely chopped
    2-3
  • Red chilli powder
    1 teaspoon
  • Fresh coriander leaves finely chopped
    2 tablespoons
  • Oil
    to deep fry

Method

Step 1


Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. When the cumin seeds begin to change colour, add crushed coriander seeds and sauté for half a minute.

Step 2


Add chopped onions, salt and continue to sauté. When onions are lightly browned add chopped garlic, ginger, green chillies and red chilli powder. Mix and sauté for a minute.

Step 3


Remove from heat. Set aside to cool. Take refined flour in a bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough.

Step 4


Cover with a moist cloth and rest for fifteen minutes. Divide the dough into twelve equal portions. Apply a little ghee and roll out into small puris. Add chopped coriander leaves to the onion mixture and mix.

Step 5


Divide into twelve equal portions. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork.

Step 6


Similarly prepare other kachoris. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden.

Step 7


Drain on an absorbent paper and serve hot.

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