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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.

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Pyaaz Ki Kachori
Main Ingredients Onions, Refined Flour
Cuisine Uttar Pradesh
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Pyaaz Ki Kachori

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

Method

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  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.
  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.
  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.
  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.
  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.
  6. Similarly prepare other kachoris. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden.
  7. Drain on an absorbent paper and serve hot.

Nutrition Info

Calories 655
Carbohydrates 53.65
Protein 7.6
Fat 15.52
Other Fiber 0.67