A classic Rajasthani street food treat! These deep-fried pastries are delightfully flaky and stuffed with a spicy, tangy onion filling. Perfect as a hearty snack with a cup of chai.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
503cal
10gprotein
66gcarbs
22g
Ingredients
2 cup All-Purpose Flour
2 tbsp Semolina (Fine variety, also known as suji or rava)
A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
About Pyaaz Kachori, Punjabi Kadhi Pakora and Lehsun Chutney
Crispy pyaaz kachori with tangy kadhi and spicy chutney – a perfectly spiced comfort food!
This marwari dish is perfect for lunch. With 956.91 calories and 23.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Coriander Seeds (Coarsely crushed)
0.25 tsp Asafoetida
2 pcs Green Chili (Finely chopped, adjust to taste)
3 tbsp Gram Flour (Also known as besan)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Dry Mango Powder (Also known as amchur)
0.5 tsp Sugar (Balances the flavors)
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina, and 0.75 tsp of salt.
Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky crust.
Gradually add water, a little at a time, and knead to form a semi-soft, pliable dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Cook the Onion Filling
Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds, crushed fennel seeds, crushed coriander seeds, and asafoetida. Sauté for 30-40 seconds until fragrant.
Add the chopped green chilies and sauté for another 30 seconds.
Add the finely chopped onions and cook for 5-7 minutes, stirring occasionally, until they become soft and translucent.
Reduce the heat to low, add the gram flour (besan), and roast for 2-3 minutes, stirring continuously, until it releases a nutty aroma. This helps absorb excess moisture from the onions.
Add all the dry spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder, along with sugar and 1 tsp of salt. Mix well and cook for another minute.
Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely. Do not proceed until the filling is at room temperature.
3
Assemble the Kachoris
Once the filling is cool, divide the rested dough and the filling into 8 equal portions. Roll them into smooth balls.
Take one ball of dough and use your fingers and palm to flatten it into a 3-inch circle, creating a small bowl shape. Keep the edges thinner than the center.
Place a portion of the onion filling in the center.
Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball between your palms to form a 3-4 inch kachori. Be careful not to apply too much pressure, which could cause it to burst.
4
Fry the Kachoris to Perfection
Heat the oil for deep frying in a kadai or deep pan on a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
Fry on very low heat for 12-15 minutes. Do not disturb them for the first few minutes. They will slowly puff up and float to the surface.
Once they are puffed and pale golden, gently flip them. Increase the heat to medium-low and continue to fry for another 5-7 minutes, flipping occasionally, until they are golden brown and crisp on both sides.
Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
5
Serve
Serve the Pyaaz Kachoris hot with tamarind chutney, mint-coriander chutney, or a cup of hot masala chai.
413cal
13gprotein
33gcarbs
27gfat
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
