Crispy Pyaaz/Onion Ki Kachori Recipe | yummyfoodrecipes.in By, 2017-05-08 Crispy Pyaaz/Onion Ki Kachori Recipe | yummyfoodrecipes.in Discover the taste of Crispy Pyaaz/Onion Ki Kachori Recipe.This recipe is tasty, crispy, flaky and easy to prepare. It is perfect for any occasion. Prep Time: 15min Cook time: 25min Ingredients: For The Dough 2 cupsplain flour (maida),1/4 cupmelted ghee,saltto taste, For The Onion Filling 2 cupsfinely chopped onions,2 tbspoil,1 tspnigella seeds (kalonji),2 tspfennel seeds (saunf),2bay leaves (tej patta),1 1/2 tspfinely chopped green chilies,2 tbspbesan (Bengal gram flour),2 tspcoriander (dhania) powder,2 tspchili powder,1 tspgaram masala,Saltto taste,3 tbspchopped coriander (dhania), Other Ingredients oilfor deep-frying, For the Spice Mix Instructions: For the dough In a bowl add plain flour, melted ghee, and salt and knead into a semi-soft dough by using enough water and knead well for 4 to 5 minutes. Cover the dough with a wet muslin cloth and keep it aside for 15 minutes. For the onion filling Heat oil in a broad non-stick pan, add nigella seeds, fennel seeds, bay leaves, green chilies and onions and saute on a medium flame for 5 minutes. Add besan, coriander powder, chili powder, garam masala and salt, mix it well and cook on a medium flame for 2 minutes and stir occasionally. Remove the mixture from the flame and add coriander and mix it well. Remove the bay leaves from the filling and discard them. Divide the filling into 12 equal portions and keep it aside. How to proceed Divide the dough into 12 equal portions. Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle. Place one portion of the onion filling in the center. Bring together all the sides, seal it tightly and remove any excess dough. Roll the filled portion again into a 75 mm. (3") diameter circle and ensure that the filling does not spill out. Gently press at the center of the kachoris with your thumb. Heat oil in a deep non-stick kadhai and deep-fry 6 kachoris, on a medium flame for 4 minutes and reduce the flame and deep-fry on a slow flame for 5 to 6 minutes. Drain on an absorbent paper and keep it aside. Serve it hot with chutney. Also, Read Rajasthani Mirchi Vada Recipe Meghna Nath
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Crispy Pyaaz/Onion Ki Kachori Recipe

Crispy Pyaaz/Onion Ki Kachori Recipe

Crispy Pyaaz/Onion Ki Kachori is a crispy, flaky deep-fried Kachori stuffed with onion filling, are very popular in Rajasthan. You can prepare these kachoris anytime easily at home. They are perfect for evening snack on a rainy day.

Ingredients

For The Dough

  • 2 cupsplain flour (maida)
  • 1/4 cupmelted ghee
  • saltto taste

For The Onion Filling

  • 2 cupsfinely chopped onions
  • 2 tbspoil
  • 1 tspnigella seeds (kalonji)
  • 2 tspfennel seeds (saunf)
  • 2bay leaves (tej patta)
  • 1 1/2 tspfinely chopped green chilies
  • 2 tbspbesan (Bengal gram flour)
  • 2 tspcoriander (dhania) powder
  • 2 tspchili powder
  • 1 tspgaram masala
  • Saltto taste
  • 3 tbspchopped coriander (dhania)

Other Ingredients

  • oilfor deep-frying

For the Spice Mix

Directions

For the dough

  • In a bowl add plain flour, melted ghee, and salt and knead into a semi-soft dough by using enough water and knead well for 4 to 5 minutes.
  • Cover the dough with a wet muslin cloth and keep it aside for 15 minutes.

For the onion filling

  • Heat oil in a broad non-stick pan, add nigella seeds, fennel seeds, bay leaves, green chilies and onions and saute on a medium flame for 5 minutes.
  • Add besan, coriander powder, chili powder, garam masala and salt, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
  • Remove the mixture from the flame and add coriander and mix it well.
  • Remove the bay leaves from the filling and discard them.
  • Divide the filling into 12 equal portions and keep it aside.

How to proceed

  • Divide the dough into 12 equal portions.
  • Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
  • Place one portion of the onion filling in the center.
  • Bring together all the sides, seal it tightly and remove any excess dough.
  • Roll the filled portion again into a 75 mm. (3") diameter circle and ensure that the filling does not spill out.
  • Gently press at the center of the kachoris with your thumb.
  • Heat oil in a deep non-stick kadhai and deep-fry 6 kachoris, on a medium flame for 4 minutes and reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  • Drain on an absorbent paper and keep it aside.
  • Serve it hot with chutney.

Also, Read Rajasthani Mirchi Vada Recipe

Meghna Nath

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