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A classic Rajasthani street food treat! These deep-fried pastries are delightfully flaky and stuffed with a spicy, tangy onion filling. Perfect as a hearty snack with a cup of chai.
For 4 servings
Prepare the Dough
Cook the Onion Filling
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A classic Rajasthani street food treat! These deep-fried pastries are delightfully flaky and stuffed with a spicy, tangy onion filling. Perfect as a hearty snack with a cup of chai.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 512.42 calories per serving with 10.43g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch.
Assemble the Kachoris
Fry the Kachoris to Perfection
Serve
Add 1-2 boiled, peeled, and mashed potatoes to the onion filling for a heartier and softer texture.
For a healthier alternative, replace half or all of the all-purpose flour with whole wheat flour (atta). You may need to adjust the water quantity slightly.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for an extra kick.
The spices used in the filling, such as fennel seeds, cumin, and asafoetida, are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Onions are a primary ingredient and are an excellent source of antioxidants like quercetin, which helps combat inflammation and protect cells from damage.
The use of gram flour (besan) in the filling adds a modest amount of plant-based protein and fiber to this indulgent snack.
Pyaaz Kachori is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation as an occasional treat rather than a daily food item.
A single Pyaaz Kachori contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
Kachoris can burst for a few reasons: the filling was not cooled completely, they were not sealed properly, too much filling was used, or they were flattened with too much pressure.
The most common reason for soggy or soft kachoris is frying them in oil that is too hot. They must be fried slowly on low heat to cook through and become crisp.
Yes, you can bake them for a healthier version. Preheat your oven to 180°C (350°F), brush the kachoris with a little oil or ghee, and bake for 20-25 minutes or until golden brown. Note that the texture will be different from the traditional fried version – more like a baked puff than a flaky kachori.
Store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain their crispness. Avoid using a microwave as it will make them soggy.