I hope and pray that you all are healthy and staying home 🙂
I am making it on Friday so that you can can try this recipe over the weekend. Who could say no to these mouthwatering Onion Kachori for a Saturday brunch 😉 . Every bite is crispy, spicy, and delicious. Bonus is… This comes together in no time at all, just about 45 minutes. Absolutely perfect when you’re missing Jodhpur (India) and looking for something exciting, but easy too.
All these ingredients are already in your pantry. Very basic stuff put together to make this awesome recipe for the weekend meal then go for a long nap again 🙂 .
When you are making something with basic ingredients it’s important to show your artistic side. The recipe may look lengthy to you but it’s not. I have shown step by step pictures and it’s easy to follow. One step at a time and then your lovely smile thinking about how this recipe is gonna make your family’s weekend cheerful 🙂 .
Onion Kachori goes well with masala chai, tamarind chutney, mint chutney or any chutney of your choice. Let’s get started 🙂 …………….
Onion kachori is a usually eaten for breakfast or even an evening snack. It's also called Indian puffed pastry stuffed with flavourful onion filling. Fry the kachori on medium heat to make it crispy.
Taking all purpose flour (maida), carom seeds (ajwain), ½ tsp salt and mix well. Now add vegetable oil/ghee.
Crumble everything until mixture holds shape.
Add warm water little by little and knead well to make semi-soft dough.
Grease the dough with vegetable oil. Cover with a moist cloth or cling film and let it rest for 15 minutes.
Take a wok (kadhai).Lightly roast fennel seeds (saunf), dry coriander seeds (abut dhaniya) and cumin seeds (jeera) on medium heat. Coarsely crush the roasted mixture using pestle and mortar. You can also take these ingredients in powdered form.
In a separate wok (kadhayi) heat up the vegetable oil and add the mixture prepared above. Saute on medium heat. Add asafoetida, green chillies, ginger and sauté for couple of minutes.
Add onions and saute for few minutes. Add salt and saute until onion turns translucent.
Add turmeric and red chilli powder. Mix well.
Add mashed potatoes. Mix well.
Add lime juice and sugar. Mix well
Add chopped cilantro (hara dhaniya). Mix well and keep the prepared onion stuffing aside to let it cool.
Divide dough in to 4 equal sized balls. Dust the ball with flour.
Roll all the dough balls into equal sized discs.
Now mix rice flour with butter to make thick paste.
Take a spoon full of paste and spread it on the disc made from dough ball.
cover it with another disc and apply the paste again and place another disc and so on.
Now roll it to cylindrical form and cut 10 pieces from it.
Take a cut piece and place it on layered side up.
Press it diagonally with your palm and dust it with flour.
Roll it using rolling pin without flipping it. Roll all the 10 cut dough balls.
On one disc add the onion stuffing, apply water on the edges and cover it with another disc. Water helps discs to stick together. Cut the extra dough from sides using knife and press the corners again making sure it's completely sealed.
Heat cooking oil in a pan and add the kachori while oil is medium hot. let kachori rise on surface of oil. Keep flipping and fry the kachori until golden brown.
Serve the kachori hot with tea, tamarind sauce, mint sauce, etc.
The nutrition stated in this recipe is based on an online nutrition calculator and has not been verified by a professional nutritionist.
Serving Size 1 Kachori
Servings 5
- Amount Per Serving
- Calories 256
- % Daily Value *
- Total Fat 11.7g18%
- Sodium 4.9mg1%
- Potassium 71.7mg3%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 0.6g3%
- Protein 2.8g6%
- Vitamin A 3.5%
- Vitamin C 9.2%
- Calcium 3.2%
- Iron 4.8%
- Thiamin 10.6%
- Niacin 5.2%
- Folate 3.6%
- Phosphorus 7.1%
- Magnesium 4.9%
- Zinc 2.3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Taking all purpose flour (maida), carom seeds (ajwain), ½ tsp salt and mix well. Now add vegetable oil/ghee.
Crumble everything until mixture holds shape.
Add warm water little by little and knead well to make semi-soft dough.
Grease the dough with vegetable oil. Cover with a moist cloth or cling film and let it rest for 15 minutes.
Take a wok (kadhai).Lightly roast fennel seeds (saunf), dry coriander seeds (abut dhaniya) and cumin seeds (jeera) on medium heat. Coarsely crush the roasted mixture using pestle and mortar. You can also take these ingredients in powdered form.
In a separate wok (kadhayi) heat up the vegetable oil and add the mixture prepared above. Saute on medium heat. Add asafoetida, green chillies, ginger and sauté for couple of minutes.
Add onions and saute for few minutes. Add salt and saute until onion turns translucent.
Add turmeric and red chilli powder. Mix well.
Add mashed potatoes. Mix well.
Add lime juice and sugar. Mix well
Add chopped cilantro (hara dhaniya). Mix well and keep the prepared onion stuffing aside to let it cool.
Divide dough in to 4 equal sized balls. Dust the ball with flour.
Roll all the dough balls into equal sized discs.
Now mix rice flour with butter to make thick paste.
Take a spoon full of paste and spread it on the disc made from dough ball.
cover it with another disc and apply the paste again and place another disc and so on.
Now roll it to cylindrical form and cut 10 pieces from it.
Take a cut piece and place it on layered side up.
Press it diagonally with your palm and dust it with flour.
Roll it using rolling pin without flipping it. Roll all the 10 cut dough balls.
On one disc add the onion stuffing, apply water on the edges and cover it with another disc. Water helps discs to stick together. Cut the extra dough from sides using knife and press the corners again making sure it's completely sealed.
Heat cooking oil in a pan and add the kachori while oil is medium hot. let kachori rise on surface of oil. Keep flipping and fry the kachori until golden brown.
Serve the kachori hot with tea, tamarind sauce, mint sauce, etc.