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A delightful twist on the classic Rajasthani snack! Crispy, flaky kachoris are filled with a spicy and savory scrambled egg and onion mixture. Perfect for a hearty breakfast or an evening snack with chai.
For 4 servings
Prepare the Kachori Dough
Cook the Egg Bhurji Filling
A delightful twist on the classic Rajasthani snack! Crispy, flaky kachoris are filled with a spicy and savory scrambled egg and onion mixture. Perfect for a hearty breakfast or an evening snack with chai.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 534.19 calories per serving with 14.7g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Assemble the Kachoris
Fry the Kachoris to Perfection
Serve and Enjoy
Replace the egg bhurji with paneer bhurji or a spicy mashed potato and pea filling for a delicious vegetarian version.
For a lower-calorie option, you can try baking the kachoris in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Brush them with a little oil before baking. Note that the texture will be less flaky than the fried version.
Incorporate finely chopped bell peppers, carrots, or sweet corn into the egg bhurji filling for added texture and nutrition.
The egg filling provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The carbohydrate-rich pastry shell offers a quick and sustained source of energy, making this a filling and satisfying snack.
Spices like turmeric, coriander, and carom seeds not only add incredible flavor but are also known for their digestive and anti-inflammatory properties in traditional medicine.
One serving, which consists of two kachoris, contains approximately 450-550 calories, primarily from the flour, eggs, and oil used for deep frying.
While delicious, this dish is a deep-fried snack and is high in calories and fats. It's best enjoyed as an occasional treat rather than a daily meal. The eggs provide a good source of protein.
Yes, you can bake them for a healthier alternative. Arrange the kachoris on a baking sheet, brush with oil, and bake at 180°C (350°F) for 20-25 minutes or until golden and crisp. The texture will be more like a baked puff than a traditional flaky kachori.
Kachoris can turn soft if the dough was too soft, the filling was moist, or they were not fried on low heat for a sufficient amount of time. Frying slowly on low heat is crucial to cook them from the inside out and achieve lasting crispiness.
Let the kachoris cool completely and store them in an airtight container at room temperature for up to 2 days. To reheat and restore crispiness, warm them in an oven or air fryer for a few minutes.
This recipe goes great with these complete meals
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