Pyaz Kachori
Pyaz Kachori are crispy, flaky deep-fried pastries filled with a savory and spicy onion mixture. These popular Indian snacks are perfect with a cup of chai or a tangy chutney.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 708 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.5 cupall-purpose flour
- 0.25 cupghee, melted
- 0.5 tspsalt
- 0.5 cupwater
frying
- 4 cupvegetable oil, for frying
filling
- 2 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 1 pcsgreen chili, finely chopped
- 1 tspfennel seed
- 1 tspcoriander seed
- 0.5 tspcumin seed
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 0.5 tspgaram masala
- 0.5 tspamchur powder
- 2 tbspchickpea flour
- 2 tbspfresh coriander, chopped
- 0.75 tspsalt
Equipment
kadai · slotted spoon · paper towels · large bowl · pan
The method
Step by step
- 1
Combine the all-purpose flour and salt in a large bowl.
About 1 min
- 2
Add the melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: This step is crucial for achieving a flaky texture.
- 3
Gradually add water and knead to form a firm but pliable dough; cover and let it rest for 15 minutes.
About 5 min
Cook’s note: Do not over-knead the dough. The dough should be firm enough to hold its shape.
- 4
Meanwhile, heat a small amount of oil in a pan over medium heat.
About 1 min
- 5
Add the fennel seeds, coriander seeds, and cumin seeds; sauté until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 6
Add the chopped yellow onion, grated ginger, and chopped green chili to the pan; cook until the onion turns translucent.
About 5 min
Cook’s note: Cook the onions down well to remove excess moisture.
- 7
Stir in the turmeric powder, red chili powder, garam masala, amchur powder, and salt; cook for 1 minute.
About 1 min
- 8
Add the chickpea flour and cook for another 2-3 minutes, stirring constantly, until the raw smell disappears.
About 3 min
Cook’s note: The chickpea flour helps absorb moisture and bind the filling.
- 9
Remove the filling from heat and stir in the fresh coriander; let it cool completely.
About 10 min
Cook’s note: Ensure the filling is cool before stuffing to prevent the dough from tearing.
- 10
Divide the dough into 8 equal portions and roll each into a small disc.
About 3 min
- 11
Place a spoonful of the cooled onion filling in the center of each disc.
About 2 min
- 12
Bring the edges of the dough together to seal the filling, forming a ball, then gently flatten it slightly.
About 3 min
Cook’s note: Ensure a tight seal to prevent the filling from coming out during frying.
- 13
Heat the vegetable oil in a deep pan or kadai over medium-low heat.
About 5 min
Cook’s note: The oil should not be too hot, or the kachoris will brown too quickly on the outside and remain raw inside.
- 14
Carefully slide the kachoris into the hot oil, frying them in batches without overcrowding the pan.
About 10 min
- 15
Fry the kachoris, turning occasionally, until they puff up and turn golden brown and crispy on all sides.
About 10 min
Cook’s note: Low and slow frying is key for perfectly cooked, flaky kachoris.
- 16
Remove the fried kachoris with a slotted spoon and drain excess oil on paper towels.
About 1 min
- 17
Serve hot with tamarind chutney or green chutney.
Per serving
Nutrition
- Calories
- 707.8kcal
- Protein
- 9.9g
- Carbs
- 70.5g
- Fat
- 42.7g
- Fibre
- 4.7g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kachoris in an airtight container at room temperature.
Reheat in a preheated oven or air fryer until crisp.
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