How to make Pyaaz Ki Kachori - A spicy onion stuffing give these kachoris an extra zing.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Onions (प्याज़ ), Refined Flour
Cuisine : Uttar Pradesh
Course : Snacks and Starters
Pyaaz Ki Kachori Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
For more recipes related to Pyaaz Ki Kachori checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Masala Peanut Onion Rings . You can also find more Snacks and Starters recipes like Dosa Dhokla, Soya Shammi Kabab, Moongi De Wadey, Snickerdoodles.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pyaaz Ki Kachori Recipe
Onions chopped 3 large
Refined Flour sieved 2 cups
Ghee 1/4 cup
Cumin seeds 1 teaspoon
Asafoetida a pinch
Coriander seeds crushed 2 teaspoon
Salt to taste
Garlic chopped 5-6 cloves
Ginger finely chopped 1 inch pie
Green chillies finely chopped 2-3
Red chilli powder 1 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Oil to deep fry
Method
Step 1
Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. When the cumin seeds begin to change colour, add crushed coriander seeds and sauté for half a minute.
Step 2
Add chopped onions, salt and continue to sauté. When onions are lightly browned add chopped garlic, ginger, green chillies and red chilli powder. Mix and sauté for a minute.
Step 3
Remove from heat. Set aside to cool. Take refined flour in a bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough.
Step 4
Cover with a moist cloth and rest for fifteen minutes. Divide the dough into twelve equal portions. Apply a little ghee and roll out into small puris. Add chopped coriander leaves to the onion mixture and mix.
Step 5
Divide into twelve equal portions. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork.
Step 6
Similarly prepare other kachoris. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden.
Step 7
Drain on an absorbent paper and serve hot.
