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Crispy, flaky deep-fried pastries stuffed with a spicy and tangy onion filling. This iconic street food from Jaipur is a perfect tea-time snack, bursting with the authentic Rajasthani flavors of fennel, coriander, and other aromatic spices.
For 8 servings
Prepare the Dough
Prepare the Onion Filling
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Crispy, flaky deep-fried pastries stuffed with a spicy and tangy onion filling. This iconic street food from Jaipur is a perfect tea-time snack, bursting with the authentic Rajasthani flavors of fennel, coriander, and other aromatic spices.
This rajasthani recipe takes 60 minutes to prepare and yields 8 servings. At 260.86 calories per serving with 5.4g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch.
Assemble the Kachoris
Fry the Kachoris
For a lower-calorie option, you can bake the kachoris at 180°C (350°F) for 20-25 minutes, or until golden brown. You can also try making them in an air fryer. The texture will be less flaky than the deep-fried version.
Add 1-2 boiled and mashed potatoes to the onion filling for a different texture and flavor. You can also add a handful of crushed cashews or raisins for a touch of richness.
Replace half of the maida (all-purpose flour) with atta (whole wheat flour) for a slightly healthier and nuttier crust.
Onions are an excellent source of antioxidants, particularly quercetin, which helps combat inflammation and protect against chronic diseases.
The spices used, such as fennel seeds (saunf), coriander seeds (dhania), and ajwain, are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
The use of besan (gram flour) in the filling adds a good amount of plant-based protein and fiber, contributing to satiety.
One homemade Jaipuri Pyaaz ki Kachori contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
Pyaaz ki Kachori is a deep-fried snack and is high in calories and fat, so it should be consumed in moderation as an occasional treat rather than a regular part of a healthy diet.
Store completely cooled kachoris in an airtight container at room temperature for up to 2-3 days. To regain their crispiness, reheat them in an oven or air fryer at 160°C (320°F) for 5-7 minutes.
Yes, you can. Preheat your air fryer to 180°C (350°F). Brush the kachoris lightly with oil and air fry for 15-20 minutes, flipping halfway through, until they are golden and crisp. The texture will be different from the deep-fried version but still delicious.
Kachoris can turn soft if they are fried on high heat. The key to a crispy kachori is slow frying on low heat, which cooks the crust from the inside out, making it flaky and ensuring it stays crisp for longer.
Pyaaz ki Kachori is traditionally served with sweet and tangy Tamarind Chutney (Imli ki Chutney) and spicy Green Chutney (Hari Chutney). Some also enjoy it with a side of fried green chilies.