Egg Stuffed Pyaaz Kachori
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
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs and Dough
- b.Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain, peel under cold running water, and set aside to cool completely. Once cool, slice each egg in half lengthwise.
- c.In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, and 0.75 tsp of salt.
- d.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
- e.Gradually add lukewarm water and knead for 3-4 minutes to form a firm, smooth dough. Do not over-knead.
- f.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Onion Filling
- b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds, crushed fennel seeds, crushed coriander seeds, and asafoetida. Sauté for 30-40 seconds until fragrant.
- c.Add the finely chopped onions and green chilies. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
- d.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- e.Lower the heat and add the gram flour. Roast for 2-3 minutes, stirring continuously, until it becomes aromatic.
- f.Add the red chili powder, turmeric powder, dry mango powder, garam masala, and the remaining 1 tsp of salt. Mix well and cook for 1 minute.
- g.Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Stuff and Shape the Kachoris
- b.Once the dough has rested, knead it lightly for 30 seconds. Divide it into 8 equal portions and roll them into smooth balls.
- c.Take one dough ball and flatten it with your fingers into a 3-4 inch circle. Keep the edges thinner than the center.
- d.Place about 2 tablespoons of the cooled onion filling in the center.
- e.Gently press one half of a boiled egg, cut-side down, into the filling.
- f.Bring the edges of the dough together, pleating as you go to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
- g.Carefully flatten the stuffed ball between your palms to form a disc about 2.5-3 inches in diameter. Ensure there are no cracks.
- 4
Step 4
- a.Fry the Kachoris
- b.Heat the oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, a small piece of dough should rise to the surface slowly.
- c.Gently slide 2-3 kachoris into the oil, sealed side down. Do not overcrowd the pan.
- d.Fry on low heat for 8-10 minutes. They will slowly puff up. Flip them occasionally for even cooking.
- e.Once they are firm and light golden, increase the heat to medium. Continue to fry for another 4-5 minutes, turning as needed, until they are crisp and a deep golden brown.
- f.Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- g.Serve hot with tamarind chutney and green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a crispy, flaky kachori ('khasta') is frying on low heat first. This cooks the pastry from the inside out without browning it too quickly.
- 2Ensure the onion filling is completely cool and relatively dry before stuffing. A warm or moist filling will create steam and make the kachoris soggy.
- 3Do not over-knead the dough. Overworking the gluten will result in a chewy, rather than flaky, crust.
- 4When sealing the kachori, pinch it very firmly to prevent the filling from leaking into the oil during frying.
- 5Let the oil cool down slightly between batches to maintain the correct initial low temperature for frying.
- 6To reheat, place the kachoris in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes to restore their crispness.
Adapt it for your goals.
Vegetarian
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.
SpicierSpicier
Increase the heat by adding one more chopped green chili or increasing the red chili powder to 1.5 teaspoons.
BakedBaked
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.
Why this is on our healthy list.
Good Source of Protein
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.
Provides Sustained Energy
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.
Rich in Alliums
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.
Frequently asked questions
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.
