ONION KACHORI

Jaipur pyaaz ki kachori ….a spicy, crisp, flaky, deep fried kachoris stuffed with an onion filling are so delightful. This glorious delicacy is not t be missed. It is one of the most famous spicy snack from Jaipur and vicinity. These days you can find this favoured Rajasthani snack dish in alomost all the parts of North India. Now this kachori has also become local snack dish of several regions of Indian subcontinent. Generally, I am not so fond of fried food, but when kids demand snacks I prefer the homemade. If you love spicy food, you can not stop at one kachori. Your stomach would be full, but your heart would ask for more…!!! If you don’t like fried food then simply bake these kachoris and taste would still be divine. It is very simple and quick recipe which is so very delicious and crispy. This traditionally prepared kachori is all about outer crispiness and spicy filling. Both are equally delicious and perfectly fried. They are perfect for an afternoon or as tea time snack or on a rainy day sure needs some piping hot savory snack. Last week it was cloudy and rainy days, and everyone requested me to make some spicy snack, nothing but any deep fried savory delights. So decided to make some kachoris and one quick and yummy onion filling. Onion Kachori are in my to do list since long time, long back tried matar ki kachori which is also hit at my place. So here I am sharing the step by step picture recipe for the crispy and flaky onion kachori..

INGREDIENTS:

For outer covering:

2 Cups Maida / All Purpose Flour

1 Cup Atta /Wheat Flour

1 tablespoon Oil.

Salt as per need

Water as required

For making filling:

2-3 Medium sized Onion, Chopped finely

2-3 Green Chillies

1 “ Ginger, chopped finely [optional]

5-6 Garlic Cloves, finely chopped [optional]

1 teaspoon Jeera /Cumin Seeds

¼ teaspoon Turmeric Powder/ Haldi

2 teaspoon Dry Coriander Powder/ Coarsely grinded Dhana

2 teaspoon Garam Masala Powder

1 teaspoon Fennel Seeds / Saunf

1 teaspoon Amchur Powder

A pinch of Hing/ Asafoetida

Salt as needed

Oil 1 tablespoon for roasting onion + for Frying

Chopped Coriander

METHOD:

For making the outer covering:

STEP 1 – In a bowl add wheat flour and maida, add salt in it.

STEP 2 – Make a well and mix hot oil in it. [see notes]

STEP 3 – Mix well and add water as needed and make a soft dough with it.

STEP 4 – Cover the dough with wet cloth for about 15-20 minutes.

For making filling:

STEP 1 – Heat 1 tablespoon oil in a wide pan, add jeera and hing in it.

STEP 2 – Add chopped chopped green chillies, ginger and garlic. Saute for a while.

STEP 3 – Add spices except amchur powder and salt. Mix it well.

STEP 4 – Now time to add chopped onion in it

and sauté well till the raw smell disappears.

STEP 5 – Then season it with salt as per your liking.

STEP 6 – Cover it and cook it for 2-3 minutes. Cook it well.

STEP 7 – Remove the lid and check it, if it done then add chopped coriander in it and mix well. Switch of the flame.

STEP 8 – Then finally add amchur powder and mix it. Let it cool for some time.

Making of kachoris:

STEP 1 – After 20 minutes again punch the dough and make it soft.

STEP 2 – Make equal pieces with the dough.

STEP 3 – Take one portion and roll it with some maida.

STEP 4 – Put a spoonful onion mixture in the centre.

STEP 5 – Then close the sides of it and make a ball.

STEP 6 – Sprinkle some maida on the platform and roll the kachories lightly.

STEP 7 – Heat oil in the kadai.

STEP 8 – Like this make all the kachories with the rest of the dough and onion mixture.

STEP 9 – When the oil is hot enough, drop a kachori in oil

and fry it till crispy and golden brown.

STEP 10 – Drain excess oil on the kitchen towel and serve hot.

Serve hot kachories with mint chutney, saunth and tamarind chutney and few fired green chillies. 

NOTES:  *Mixing hot oil in dough helps to make the kachories less oily.