Onion Kachori is very famous in Rajasthani cuisine. This is a fried pastry filled with spicy onion filling. There are many variations in Kachori like sweet and savory. These Kachori are had as an evening snack.
These are prepared during the festival time as well in the get-together and on special occasions too. Crispy and flaky outer crust and soft inner filling make this kachori delicious. As the name suggests we make the filling with onion masala. The following steps to be noted to make crispy and flaky kachori.
- The outer dough which is made should be neither too soft nor too stiff.
- You can even add a tbsp of semolina to keep the outer crust crisp.
- Add hot ghee to the dough which gives crispy outer crust to the kachori.
- Rest the dough at least for 15 mins.
- To fry kachori, the oil must be kept in low flame only.
- It takes around 12-15 mins to fry each batch of kachori.
- Frying kachori on low flame makes it crispy and flaky or else it will become soft after some time.
Enjoy the video of Onion Kachori. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup All purpose flour/Maida
- 1/2 tsp Omam/Ajwain/Carom seed
- 2 tsp Ghee heated
- salt to taste
- 2 Onions finely chopped
- 1 Green chili finely chopped
- 1/2 inch Ginger grated
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/2 tsp Coriander powder
- 1/4 tsp Mango powder
- 1/4 tsp Garam Masala Powder
- 2 tbsp Bengal gram flour/Kadalai Maavu/Besan
- 1/2 tsp Sugar
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Cumin seeds/Jeera
- 1/2 tsp Coriander seeds coarsely crushed
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- salt to taste
- 2 tbsp oil to fry filling
- 1 cup oil to deep fry kachori
- In a bowl add all-purpose flour, carom seeds, hot ghee, salt to taste and crumble all well.
- At this point, you should be able to hold the dough. This is a perfect consistency.
- Now add little by little water and make a dough. The dough should be neither too stiff nor too soft. Let the dough rest for 15 mins. In the meantime let us prepare the filling.
- Heat a pan and add 2 tbsp of oil. Once the oil gets heated add fennel seeds, cumin seeds, crushed coriander seeds and let it crackle.
- Then add grated ginger, green chili and saute for a min.
- Now add onion, required salt and saute until onion turns translucent.
- Add turmeric powder, chili powder, coriander powder, garam masala powder, mango powder and saute for a min. Add a tsp of water so that masala will not get burnt. Then add Bengal gram flour and mix well until all combine well.
- At last, add coriander leaves and mix well. Switch off the stove and let the filling cool completely.
- Now divide 5 equal sizes of the ball from the dough and the filling.
- Flatten the dough and keep the filling at the center. Make a smooth ball and flatten it again as shown in the video. Do not press it too much. Make sure there are no openings in the dough.
- Now deep fry the dough in the oil. Oil should be on low flame. It takes around 12-15 mins to fry a kachori. When the kachori turns golden brown remove it on a kitchen towel. Repeat it with the remaining dough.
- Serve kachori with green chutney or curd or sweet chutney of your choice.
- The outer dough which is made should be neither too soft nor too stiff.
- Add hot ghee to the dough which gives crispy outer crust to the kachori.
- Rest the dough at least for 15 mins.
- To fry kachori, the oil must be in low flame only.
- It takes around 12-15 mins to fry a kachori.
- Frying kachori on low flame makes it crispy and flaky or else it will become soft after some time.
Crispy out and soft in Onion Kachori is ready to relish.
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