Jaipuri Pyaaz ki Kachori
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
- In a large mixing bowl, combine the maida, ajwain, and 0.75 tsp of salt.
- Add the melted ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. It should hold its shape when pressed in your fist.
- Gradually add lukewarm water and knead to form a soft, pliable dough. Do not over-knead. The dough should be soft but not sticky.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Onion Filling
- Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds, crushed fennel seeds, crushed coriander seeds, and hing. Sauté for 30-40 seconds until they become fragrant.
- Add the grated ginger and chopped green chilies, and sauté for another minute.
- Add the finely chopped onions and cook for 6-8 minutes until they soften and turn translucent. Do not brown them.
- Reduce the heat to low, add the besan, and roast for 3-4 minutes, stirring continuously, until it releases a nutty aroma and is well-cooked.
- Add all the dry spice powders: turmeric, red chili, amchur, and garam masala, along with 1 tsp of salt and sugar. Mix thoroughly and cook for one more minute.
- Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
Assemble the Kachoris
- Once the filling is completely cool, divide it into 8 equal portions and roll them into balls.
- Lightly knead the rested dough for a minute and divide it into 8 equal-sized balls.
- Take one dough ball and use your fingers to flatten it into a 3-inch circle, creating a small bowl shape. Keep the edges thinner than the center.
- Place one portion of the filling in the center of the dough circle.
- Bring the edges of the dough together, pleating as you go, to cover 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. Ensure it is flattened evenly without any cracks.
Fry the Kachoris
- Heat oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot (around 110°C / 230°F). To test, a small piece of dough should rise to the surface very slowly.
- Carefully slide 2-3 kachoris into the oil. Do not overcrowd the pan.
- Fry on very low heat for 10-12 minutes. They will slowly puff up and float to the surface. Do not disturb them during this time.
- Once they float, gently flip them and continue to fry on low heat for another 5-7 minutes, flipping occasionally, until they are firm and pale golden.
- Increase the heat to medium and fry for 2-3 more minutes, flipping as needed, until they are golden brown and crispy on both sides.
- Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the kachoris on low heat is the most crucial step for a crispy, flaky crust that stays crisp for hours.
- 2Ensure the filling is completely cool before stuffing; a warm filling will release moisture and can cause the kachoris to break while frying.
- 3Do not use a rolling pin to flatten the stuffed kachoris. Gently press with your palm for an even shape and to prevent the filling from oozing out.
- 4The 'moyan' (fat content, in this case, ghee) is key to a flaky crust. Make sure the flour and ghee mixture resembles breadcrumbs before adding water.
- 5Seal the kachoris very well to prevent the filling from spilling into the oil, which can ruin the entire batch.
- 6Let the fried kachoris cool on a wire rack instead of paper towels to prevent them from becoming soggy on the bottom.
Adapt it for your goals.
Healthier Version
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.
Filling VariationFilling Variation
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.
Flour VariationFlour Variation
Replace half of the maida (all-purpose flour) with atta (whole wheat flour) for a slightly healthier and nuttier crust.
Why this is on our healthy list.
Rich in Antioxidants
Onions are an excellent source of antioxidants, particularly quercetin, which helps combat inflammation and protect against chronic diseases.
Aids Digestion
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.
Source of Plant-Based Protein
The use of besan (gram flour) in the filling adds a good amount of plant-based protein and fiber, contributing to satiety.
Frequently asked questions
One homemade Jaipuri Pyaaz ki Kachori contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.