Rajasthani Pyaaz Ki Kachori Recipe | Learn how to make Traditional Pyaaz ki Kachori | Ajmer Ki Kadhi Kachori Recipe
Rajasthani Pyaaz Ki Kachori are the famous snack or breakfast item from the state of Rajasthan in India. Those of you who don’t know about kachoris, these are a kind of deep-fried handmade pastry with spicy fillings of potato, lentil or onions. Many compare these to handmade pies(deep fried) but I feel the crispy and flaky texture of the kachoris is much more like Puff Pastry.
Kachori are very popular in North Indian states. There are many variations of Kachoris. Also known as Khasta Kachoris, as these are flaky and crispy at the same time.
There are Aloo Ki kachoris (with only potato filling), Matar Ki Kachori (with spicy green peas filling)that are little different and Dal ki kachoris(with lentils filling) at home that are more popular in Uttar Pradesh(U.P) and Delhi region.
PYAAZ KI KACHORIS are filled with a spicy filling of onions in Indian spices with potato and chickpea as the base.
Sweet Memories of my College days and Pyaaz ki Kachori
These kachoris take me back to my college days(to my college hostel), where these were the part of birthday treats for boarders, and came to our rescue whenever we, the boarders wanted to escape the hostel food. Canteen Baba ki Kachoris were famous among all of us. Canteen Baba the man who single-handily ran the college canteen and served us some lip-smacking simple food in a loving way. Be it the aloo-parathas or the bread toast or our beloved Maggi (a kind of ramen noodles in India) with special Chai, everything was available in his small canteen. Getting nostalgic!!
I learned to make these kachoris as I missed the typical Pyaaz ki kachori when I finished my college and went back home. After a few trails and errors, now I can say that my kachoris come out perfect, no bubbles, and absorb very little oil while frying. Do see the detailed recipe and notes if you too struggle to fry a perfect bubble free kachori!! This is going to be a long post so please be patient while reading the detailed recipe 😊!!
Pyaaz Ki Kachori and Kadhi
In Rajasthan, Pyaaz ki Kachoris are served with a special and simple kadhi, quite different from the Punjabi Kadhi served in other North Indian states of U.P, Punjab and Haryana. This kadhi served with kachoris has no-onion and garlic and is thin in consistency. Many people add yogurt to it and many people skip it.
Diwali is over but not the celebrations and festivities. I had planned to make these kachoris on Diwali but we had a small potluck with friends. The menu at party was Mughlai Cuisine, Dal Makhani and Shahi Paneer Kofta Curry, with some starters and Vegetable Briyani, so I dropped the idea and made the kachoris on the weekend.
When the weather is cold and chilly or it’s raining, we Indians sometimes love to have something spicy and fried. It is getting very cold and chilly here, with dropping temperatures, so I made these for our Saturday brunch. We relished the Kachori meal in a traditional Rajasthani way with hot pipping kadhi and green and tamarind. I always miss my college friends whenever I eat these delicious kachoris, we share beautiful memories of those times..
My little ones loves to have these with tamarind chutney and kadhi and elder ones wanted spicy green chutney with it.
The crispy Kachoris dunked in hot pipping spicy Kadhi top with tangy tamarind chutney and spicy green chutney make lip-smacking, taste-buds tantalizing treat 😋!!
Let’s see how I make these crispy flaky Pyaaz Ki Kachori and the Spicy Kadhi!!
Stepwise Pics to make Kachori and Kadhi
Making the Dough for covering
You can use Whole Wheat Flour or All Purpose Flour. I prefer Whole Wheat Flour. You can also use both the flour in 50:50 ratio.
Making the filing
Making Kachoris may seem a tedious task but trust me it is very easy, the only time it takes is frying the kachoris and at the right temperature.
Make Pyaaz ki kachoris for your special occasions or festivals like Holi and Diwali and enjoy the treat with your loved ones. These can be made 1-2 day ahead and can be reheated in the oven. The simple and delicious Kadhi that is served along with kachoris is optional. You can also relish kachoris only with chutneys also.
How long does Kachori and Kadhi stay good
Kachoris and Kadhi can be made ahead of your parties and get togethers. These stay good for about 2-3 days, if the weather is not too hot. Refrigerate Kadhi.
How to reheat Kachoris
Reheat in otg / oven or in microwave convection oven on preheat mode. Do not use the microwave mode to reheat, as kachoris will turn soggy and will not taste good.
Recipe Card for Ajmer ki Pyaaz Ki Kachori and Kadhi
Rajasthani Pyaaz Ki Kachori
For Outer Covering/Dough
- 2 Cups Whole Wheat flour/All Purpose Flour(Maida)
- 2-3 tbsp Ghee or Butter
- ½ tsp Caraway Seeds(Ajwain)
- 1 tsp Salt or as required
- Chilled water for kneading the dough
- 2 big Onion finely chopped
- 1 medium Boiled Potato/ Aloo
- Chickpea Flour/Besan- 2 Tbsp
- Green Chilies-1-2
- Cumin Seeds- 1 Tsp
- Fennel/Saunf Seeds-1 Tsp
- Red Chilli Powder- 1Tsp
- 1½½ tsp Dry Mango Powder
- ½ tsp Dry Ginger Powder
- a pinch Asafetida
- Salt to taste
To make Kadhi
- ½ Cup Yogurt
- 2-3 tbsp Chickpea flour
- ½ tsp Cumin seeds
- a pinch Asafetida
- ¼ tsp Turmeric Powder
- ½-1 tsp Red Chilli Powder or as per taste
- Salt to taste
- Take whole wheat flour, caraway seeds and salt. Mix well.
- Add oil in flour and rub it well, till the flour resembles breadcrumbs. This is known as 'moin'. The flour should come together when taken in hand like shown in the pic in the post.
- Knead the dough with water to a soft dough. Don’t knead it tight.
- Cover the dough keep aside for at least 20 minutes.
- Dry roast the coriander seeds and fennel seeds. Grind coarsely in a motor pestle and keep aside. You can use fennel powder and coriander powder also. Take ½ tsp each.
Make Filling for Kachoris
- Dry roast chickpea flour/besan in a pan and keep aside.
- To prepare the filling, in a pan heat oil and add asafetida, cumin seeds.
- When seeds crackle, add onions and sauté till light pink.
- Add the dry spice powder coriander-fennel powder, red chili powder, dry mango and ginger powder.
- Add roasted chickpea flour and mashed boiled potatoes. Add salt to taste.
- Mix well and sauté for a minute.
- Cool the filling and make small tennis sized balls.
- Take the dough and divide into small equal sized portions.
- Flatten the dough with fingers, put the filling portion and seal the dough as shown in the pic.
- Similarly, fill and roll out all the portions of the dough. Keep all the kachoris covered.
- Heat oil in a kadhai or heavy bottomed pan. To fry the kachoris the oil should be warm, not hot.
- To check the correct temperature of oil, drop a small portion of dough into it should sizzle and rise slowly not immediately. The temperature of oil is very important as if the oil is very hot, kachori covering will cook from outside only and the inside will remain raw.
- Drop 3-4 kachoris in oil and fry on slow flame. The secret to bubble free kachoris is frying on low flame.
- Fry all the kachoris till light brown. Serve hot with kadhi and chutneys.
- In a bowl, take yogurt add turmeric powder, chickpea flour/besan red chili powder, salt.
- Add about 3 cups of water and mix well till no lumps remain.
- Heat oil in a pan or kadhai, add asafetida and cumin seeds.
- When seeds crackle, add the yogurt mixture and stir it for 2-3 minutes to avoid curdling.
- Cook kadhi for 4-5 minutes till it starts to thicken. This kadhi is quite runny as, unlike the Punjabi Kadhi that is made in other northern parts of India.
- Take off the flame and re-heat it when serving with kachori.
- Dough for the covering should be soft and very hard unlike poori dough.
- You can skip Yogurt in Kadhi (vegans) and add a tsp of Dry Mango Powder.
- Keep the flame of gas stove on low while frying.
- Kachoris should rise slowly on top and float once done. This way very less or no bubbles form on the covering.
Whenever you make it, do give me your feedback in comments. If you have any doubts pls msg or write in comments..
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