Pyaz Ki Kachori is one of the forms of popular Indian snack: Kachori. Kachoris are made with variety of fillings. One important thing here…..nearly everyone has their own way of making kachori…dal kachori, hing kachori, mattar kachori, pyaj ki kachori…khasta kachori it is a non ending list. Pyaj Ki is a kind of Indian donut stuffed with onion. It is very popular in Jodhpur and surrounding areas of Rajasthan. Here is an easy recipe for making Pyaz Ki Kachori.

Ingredients for making Pyaz Ki Kachori: 

          For the dough:

• 2 cups Maida (Plain Flour)
• ¼  cup melted Ghee
• ½  tsp Salt

  For filling:

• 2 cups finely chopped Onions
• 1 tsp Kalonji (Nigella Seeds)
• 2 tsp Saunf (Fennel Seeds)
• 2 Bay Leaves
• ½  tsp finely chopped Green Chillies
• 2 tblsp Besan (Bengal Gram Flour)
• 2 tsp Dhania Powder (Coriander)
• 2 tsp Chilli Powder
• 1 tsp Garam Masala
• 3 tblsp Chopped Coriander
• 2 tblsp Oil
• Salt to taste

  Other Ingredients:

• Oil for frying 

How to make Pyaj Ki Kachori:

1. First of all to prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 – 7 minutes.
2. Then divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. Now for the onion filling heat oil in a pan.
4. Then add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Then add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2-3 minutes.
6. Then add the chopped coriander and mix well.
7. Now remove the bay leaves.
8. Then allow the mixture to cool completely.
9. Then divide into 12 equal parts and keep aside.
10. Now to make kachoris roll out each portion of the dough into a 2 inch diameter circle.
11. Then place one portion of the filling in the centre of the rolled dough.
12. Then surround the filling with the dough by slowly streching it over the filling.
13. Then seal the ends tightly and remove excess dough.
14. Then roll each filled portion into a 2 ½ inch diameter circle taking care to ensure that the filling does not spill out.
15. Then gently press the centre of the kachori with your thumb.
16. Now repeat with the remaining dough and filling.
17. Then deep fry the kachoris in hot oil over a slow flame till golden brown.
18. Then the kachoris should puff up like puris.
19. These kachoris take a long time to be cooked in the inside too.
20. Finally serve hot with tamarind chutney and hari chutney.

Related Recipes:

1. Khasta Dal Kachori Recipe