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A delicious twist on the classic Rajasthani pyaaz kachori! Flaky, crispy pastry filled with a savory onion and spice mixture, with a surprise boiled egg nestled in the center. A perfect, hearty snack for any occasion.
For 4 servings
Prepare Eggs and Dough
Cook the Onion Filling
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A delicious twist on the classic Rajasthani pyaaz kachori! Flaky, crispy pastry filled with a savory onion and spice mixture, with a surprise boiled egg nestled in the center. A perfect, hearty snack for any occasion.
This rajasthani recipe takes 90 minutes to prepare and yields 4 servings. At 690.86 calories per serving with 16.29g of protein, it's a moderately challenging recipe perfect for snack or brunch or breakfast.
Stuff and Shape the Kachoris
Fry the Kachoris
For a vegetarian version, omit the egg and add 1/2 cup of crumbled paneer or one mashed boiled potato to the onion filling for a hearty texture.
Increase the heat by adding one more chopped green chili or increasing the red chili powder to 1.5 teaspoons.
For a healthier alternative, brush the kachoris with oil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, flipping halfway, until golden brown. The texture will be less flaky than the fried version.
The inclusion of eggs and gram flour (besan) makes these kachoris a significant source of protein, which is essential for muscle repair, satiety, and overall body function.
The combination of complex carbohydrates from the flour and fats from ghee and oil provides a dense source of energy, making this a very filling and satisfying snack.
Onions, the star of the filling, are rich in antioxidants and sulfur compounds. These have been linked to various health benefits, including supporting heart health and possessing anti-inflammatory properties.
Each kachori contains approximately 330-360 calories, primarily from the flour, ghee, and absorbed oil from deep frying. This is an estimate and can vary based on size and exact ingredients.
As a deep-fried snack, it is high in calories and fat and is best enjoyed in moderation as an occasional indulgence. The eggs and gram flour do provide a good amount of protein.
A hard kachori can be due to insufficient 'moyan' (fat, in this case, ghee) in the dough or over-kneading. A chewy texture also results from overworking the dough, which develops too much gluten.
Yes. You can prepare the dough and filling up to a day in advance and store them separately in the refrigerator. Assemble and fry the kachoris just before serving for the best crispy texture.
This usually happens if the kachori is not sealed properly, if it was rolled too thin, or if the oil was too hot initially, causing steam to build up inside too quickly.