Jaipuri Pyaaz Ki Kachori – Onion filled Spicy Snack. These crisp, flaky, deep-fried Kachoris stuffed with an onion filling are so delightful.
Things are getting really good here weather-wise. Weather is not so COLD anymore. However, I could not see spring yet, but it is around the corner—I can smell that! 😉
We celebrated ‘Holi’ at home yesterday. And it was quite FUN! Although we did not play with colors, but at the part of eating good food, we did our best! 🙂
Festival comes with many memories, and mine came with lots of those lovely cherishable ones of my childhood. Oh! I suddenly started feeling nostalgic! 🙁
If I talk about my childhood, I was lucky enough to be involved in many artisan processes since early childhood. I have grown up in a ROYAL cultured city. YEAH! I mean royal.
I think most of you know that I came from the capital city of the state of Rajasthan — Jaipur, ‘The Pink City’. And I have savored the culture of my beloved birth place. Whenever I think about Jaipur, the very first thing that comes to my mind is the very famous ‘Pyaaz ki Kachori’.
Pyaaz ki Kachori is a kind of Rajasthani snack, a fried pastry filled with a spicy onion filling. This glorious delicacy is not to be missed. It is one of the most famous spicy snacks from Jaipur and vicinity.
These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now, this Kachori has also become local snack dish of several regions of Indian Subcontinent.
In my earlier years, there was only one place for ‘Pyaaz ki Kachori’ and it was ‘Rawat Mishthan Bhandar’ (a sweet-snack shop) which massively serves this which are incredible in taste. I think Rawat was the only one who started selling pyaaz Kachoris.
Back at times, there used to be a huge queue to get the Kachoris, so it was really a BIG thing if you got your share of this piping hot spicy kachori, while stocks lasted.
Mmmmm, I can still smell that aroma, INCREDIBLE! 🙂
It is available in almost all the local shops these days. And it is still the favorite breakfast or tea time snack amongst ‘Jaipurites’.
Generally, I am not so fond of fried food, but when it comes to pyaaz ki kachori, I wouldn’t mind if it is fried. I just want to have a big bite of that big kachori. This is indeed a giant kachori, so I can not have more than one.
And trust me, 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 stuff, simply bake these kachoris and the taste would still be divine.
My today’s recipe of pyaaz ki kachori is Rawat’s copycat pyaaz ki kachori. Hey! I am not endorsing any shops here, I am just saying because that’s the best I have ever tasted in my life so far, other than the one which I made myself 😉
If you ever get a chance to visit my city ‘JAIPUR’, I insist you to go and have the taste of ‘Rawat’s Pyaaz ki Kachori’—and you will thank me later! 🙂
Yeah! Well, I am not kidding and this one right here is one of my favorites. The luscious spicy filling is just AMAZING. Oh my gosh. I just love it.
Making this Kachori is ridiculously simple. You only need a good all purpose flour, lots of onions, potatoes, spices, and a good quality of oil for frying. I used sunflower oil.
It smells great, and tastes fantastic too! I think the owner of Rawat would be proud of me. 😉
Or at least I hope so because I just love this snack. Ok well, I really can’t pick a favorite, because I love many foods.
These crisp, flaky, deep-fried kachoris stuffed with an onion filling are so delightful. These steaming hot Pyaaz ki Kachoris along with the mouth-watering Aloo pyaaz ki Kachoris are sold at most (sweet-snack) shops in Rajasthan.
Now, who doesn’t love a piping hot kachori in my family? Spicy food lovers, aka my family. We just adore this.
This traditionally prepared Kachori is all about outer crispiness and spicy filling. Both are equally delicious and perfectly fried.
This recipe has a couple of secret ingredients too, and I decided to share them. 😉
I added 2 tbsp of chickpea flour to the filling, and when the filling was ready, I removed it from heat and added 1 chopped onion right away. This way the crunchiness of the onion was all there. And you will feel it with every bite you take. That’s the secret.
Welp, a secret is only a secret until it is untold. But once it is revealed it becomes the most obvious thing, and it happens every time. SO if you are having the same feeling I would understand! 🙂
Furthermore, it has potatoes, and I think everyone loves potatoes. I honestly do not know anyone who doesn’t love potatoes, including even gluten-free, vegetarian and vegan eaters alike.
Like all kachoris, these are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead in time and reheat them in an oven just before serving. They are perfect for an afternoon or as a tea time snack.
Let’s learn to make Pyaaz ki Kachori.
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Knead well for 4 to 5 minutes.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
Heat 2 tbsp oil in a broad pan. Add asafetida, cumin seeds, mustard seeds, and crushed coriander seeds.
Sauté for half a minute. Add chopped red onions, salt and continue to sauté.
When onions are lightly browned, add garlic, ginger, green chilies and red chili powder, dried mango powder.
Mix well and sauté for a minute. Add boiled potatoes, gram flour, sugar, and garam masala powder. Mix well, and try to mash potatoes with the help of a ladle. Cook for about 3-4 minutes.
Remove from heat. Add 1 chopped white onion, and mix well.
Let it cool. Divide the dough into 12 equal portions. Roll out each portion of the dough into a 2½ diameter circle. Place 2-3 tbsp of the onion filling in the center.
Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork.
Repeat the same process with remaining dough.
Heat oil in a pan. Deep-fry the kachoris on high heat till golden. Drain on an absorbent paper and serve hot with tamarind chutney and tea.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂
Editor’s note: This post was originally published in March 2015 and has been updated for comprehensiveness and freshness.