Onion Khasta Kachori (pyaaz ki khasta Kachori)

Rajasthan famous Onion kachodi no need of introduction...

Its not famous only in Rajasthan even all over the India

Pyaaz Kachori (Onion Kachori) is a kind of Rajasthani Kachori, a fried pastry filled with a spicy onion filling. It is one of the famous spicy snack food from Jodhpur and vicinity. Popularity of this snack dish increased in other parts of North India when Rajasthani restaurants and food outlets opened throughout India. Today it has become local snack dish of several regions of Indian Subcontinent.


 





These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.


Like all Kachodis we can eat these kachodis with green chutney and Sweet chutney.
Its a great combination with tea.

You can enjoy these Kachodis in breakfast,  tea-time .
It will be a great get -together snacks. 


Try this yummy recipe  and share with your friends and family.

Give us your comments .



Here is the detailed recipe of onion Kachori/ Pyaaz ki kachoris,

For 12-14 Kachoris


Ingredients :-

DOUGH

2 1/4 cup All purpose flour/Maida
1/2 cup + 1 tbsp Oil 
1 tsp salt or as per taste

Water as needed (Around 1/2 cup)


STUFFING

2 tbsp oil
3 tbsp Besan (Gramflour)
3 Medium size Onion
1 tbsp green chili paste
1/2 tbsp Ginger paste
1/4 tsp turmeric powder (Optional)
3/4 tbsp salt or as per taste
1/2 tbsp garam masala
1 tsp Fennel pwder or coarsed fennel seed
1 tsp Mango powder  or as per taste
1 tsp Coriander powder
1 tsp red chili powder
2 tbsp finely chopped cilantro/coriander



Oil for deep  frying

Method 

 


For the dough

1. Take a bowl. Add flour and salt and mix well. Add oil and mix well until all oil mix well into flour and flour started to bind.
2. Now Add water gradually and knead semi-soft dough. Knead well for 4-5 minutes.
3. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the Stuffing

1. Heat the oil in a broad non-stick pan, add the green chili paste , ginger paste , salt and onions and sauté on a medium gas for 6-8 minutes until onion become soft.
2. Add the besan, coriander powder, chilli powder, garam masala and mix well and cook on a medium gas for 2-3 minutes, while stirring occasionally.
3. Add Fennel powder and Mango powder. Mix well . Cook it more for 1- 2minutes.
4. Turn off the gas. Remove the mixture from the gas, add the coriander and mix well. 
5. Keep the aside for cool down.

How to proceed

1. Divide the dough into 12 -14 equal portions. Depend on the size of Kachodis .
2. Similar way divide the Onion stuffing into 12-14 equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the onion filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it.
7. Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.
   
    
10. Drain on an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. Serve hot with green chutney and sweet chutney.

Tips :-


1) After making Onion stuffing, if you feel that Stuffing is still sticky so add some corn starch or boiled potato.
2) Don't fill sticky and watery stuffing in kachoris...During Frying, all stuffing will come out from the kachoris and they absorbs oil...
3) Make sure kachoris should fry on medium - low gas otherwise it won't be khasta and uncooked from inside.
4) You can adjust the spices as per your taste. Before filling the stuffing, taste it then start stuffing. 
5) Dough should be semi -soft..




Moong dal khasta Kachori
http://indiantummy.blogspot.com/2012/10/khasta-kachori.html

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