Onion Kachori Recipe | Pyaz Ki Kachori Recipe

Onion Kachori Recipe with step by step pictures. Winter Evenings sure needs some garam garam savory snack & Hot Beverage. Last week it was very cold, cloudy and rainy days. V was working from home for 2 days and he requested me to make some spicy snack. I know what he means by spicy snack, nothing but any deep fried savory delights. First I thought of making Punjabi Samosa but samosa making consumes much time for shaping and it was already 2 pm. Within 2 hours I can't finish cooking and clicking. Since after 4 there will not be enough light as it was really a dark gloomy day. So decided to make some Kachoris and with one quick and yummy Onion filling, Pyaz Ki Kachori|Onion Kachori.

Kachoris are in my to do list since long time, long back tried Peas Kachoris but it was like Stuffed pooris and not the crispy snack kind. I referred Vahchef's video for Onion filling and prepared dough on my own. I got good tips for making crispy kachoris/Samosa from my Neighbor Aunt. She said that for making crispy, flaky samosa and kachoris you need to add more oil to the flour, the flour should be mixed well with the oil first then use very little water to knead dough. Minimum 3-4 tbsp of oil for 1 cup of flour is needed. And then you get crispy, flaky and perfect punjabi samosa. 4 tbsp is 1/4 cup of oil for 1 cup of flour. But i don't want to add that much oil, so I tried with 1 tbsp oil and it turned out good at first attempt. The most important thing for crispy kachoris, that you need to fry them in right temperature. If its too hot then it will turn soft and become stuffed pooris, If it is less hot then kachoris will be oily and soggy. Please read all the instructions and notes before starting the recipe.

Onion Kachori Recipe

Prep Time :  20 minutes | Cook Time : 25-30 minutes

Recipe Category : Snacks

Makes  8 kachoris

Ingredients

1. Maida/All Purpose Flour    1 cup(i used unbleached all purpose flour)
2. Oil   1 tbsp + as needed to deep fry
3. Salt   a pinch
4. Lukewarm Water   as needed

For Filling

1. Oil  1/2 -1 tsp
2. Cumin seeds   1/2 tsp
3. Mustard seeds   1/4 tsp
4. Onion   2 medium(thinly sliced)
5. Green chili   1 no.(finely chopped,optional)
6. Red Chili Powder   1/2-1 tsp
7. Turmeric Powder   1/4 tsp
8. Garam Masala Powder   1/2 tsp
9. Aval/Poha    2-3 tbsp
10. Cilantro   3 tbsp(finely chopped)
11. Salt   to taste

Method

• First prepare filling and let it cool completely before stuffing.
• Heat oil in a kadai, when it is hot add cumin seeds, mustard seeds and allow to splutter.

• Then add onions, just give a quick stir and switch off the stove.
• And let the kadai stays in the stove, now add chilli powder, turmeric powder, garam masala powder, salt and mix everything well.

• To it add cilantro and combine well and then add poha and mix everything well and keep aside.
• That's it..Onion filling is ready.

To Make Dough..

• In a wide bowl, add flour and add 1 tbsp oil and mix the flour well with oil.
• And then using water make it to a tight dough, do not add more water just add little by little and make a stiff and soft dough.

• Then cover the dough with damp cloth and let it rest for 20-25 minutes.
• After 20-25 minutes, divide the dough into 8 equal balls.

• Take a ball, roll it to a smooth and round ball and now on a lightly floured surface roll it to 3 inch dia disc.
• Keep 1 tbsp filling or as needed, and bring all the edges together twist and seal it and keep aside.
• Repeat the stuffing method for remaining balls.

• Now take one stuffed ball, keep the sealed side on top and roll it gently to 6" disc.
• Roll all the stuffed balls and keep ready.
• Heat oil in a kadai to deep fry kachoris, keep the heat to medium when the oil is hot, drop a small piece of dough it should come up steadily.
• Then it is right hot, drop 2 or 3 disc(based on ur kadai/pan size) and turn the heat to low.

• Let it fry in low-medium heat, when it starts puffing flip other side and now again turn the heat to medium and fry till golden brown on both sides.
• For each batch it takes nearly 10-12 minutes to fry kachoris. I fried 2 per batch.
• Once done remove the kachoris using a slotted spatula and drain the excess oil in paper towel.
• Repeat the same procedure for remaining kachoris.
• Once done...serve Hot Onion Kachoris/Pyaz Ki Kachori with Green Chutney & Sweet Tamarind Chutney.

Notes:
Do not put more pressure to knead the dough, just fold the dough 4-5 times and make it to a smooth, soft and stiff dough.
Resting time is must, allow to rest for minimum 20 minutes.
Use little flour to roll the stuffed disc, gently roll the stuffed disc. Also seal the edges properly.
When you drop the disc into the oil, the oil should be medium hot and after dropping turn the heat to low.
After 3-4 minutes, kachoris will start puffing that time turn the heat to medium and wait for a minute then flip other side.
Let it cook in medium heat for another 3-4 minutes until it turns golden brown and again flip other side cook for another 2-3 minutes until both sides are golden brown and crisp.