Pyaaz Kachori

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare the Dough

   In a large mixing bowl, combine 2 cups of maida and 1/2 tsp of salt. Add 4 tbsp of melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs and holds its shape when squeezed, which takes about 3-4 minutes. Gradually add 1/2 cup of water, mixing until a firm dough forms. Knead the dough for 5 minutes until it is smooth; it should not be sticky. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.

2. 02

   Chop Onions and Spices

   While the dough rests, prepare the filling. On a chopping board, finely chop 2 medium onions into very small pieces, about the size of a mustard seed. In a small bowl, coarsely crush 1 tsp of fennel seeds using the back of a spoon or a mortar and pestle if you have one. Keep all other spices (coriander powder, cumin seeds, turmeric powder, red chili powder, garam masala, dry mango powder) measured and ready.

3. 03

   Sauté Aromatics

   Heat 2 tbsp of oil in a kadhai/wok over medium flame. Once the oil is shimmering (about 1 minute), add 1/2 tsp of cumin seeds. Let them splutter for 10-15 seconds until they turn light brown and smell fragrant. Immediately add 1 tsp of ginger-garlic paste and 1 finely chopped green chili (if using). Sauté for 30 seconds until the raw smell disappears.

4. 04

   Cook Onions

   Add the finely chopped onions to the kadhai/wok. Cook on a medium-low flame, stirring frequently, for about 8-10 minutes. The onions should turn translucent and then light golden brown, becoming soft and sweet. Do not let them burn.

5. 05

   Add Spices and Besan

   Reduce the flame to low. Add the crushed fennel seeds, 1.5 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 1/2 tsp dry mango powder. Stir well for 1 minute until the spices are fragrant. Now, add 2 tbsp of besan to the mixture. Continue to cook on low flame, stirring constantly, for 3-4 minutes. The besan will absorb moisture and turn light brown, giving off a nutty aroma.

6. 06

   Finish the Filling

   Add 1/2 tsp of salt to the filling and mix thoroughly. Continue to cook for another 1-2 minutes until the entire mixture is dry and crumbly, and no moisture remains. The filling should look like a dry, spiced onion mixture. Turn off the flame and transfer the filling to a small bowl to cool completely. This cooling step is very important to prevent the kachoris from bursting.

7. 07

   Shape the Kachoris

   Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. On a clean surface, using a rolling pin, roll one dough ball into a small disc about 3 inches (7.5 cm) in diameter, making the edges slightly thinner than the center. Place 1.5 to 2 tablespoons of the cooled onion filling in the center of the disc. Bring all the edges of the dough together to the center, gathering them to seal the filling completely. Pinch the top firmly to close, then gently flatten the kachori slightly with your palm to about 2.5 inches (6 cm) in diameter and 1 cm thick. Ensure there are no cracks.

8. 08

   Prepare for Frying

   Repeat the shaping process for all 8 kachoris. Make sure each kachori is well-sealed to prevent the filling from coming out during frying. In a deep kadhai/wok, pour 3 cups of oil for deep frying. Place the kadhai on a low flame. It is crucial to heat the oil slowly for kachoris.

9. 09

   Deep Fry Slowly

   Once the oil is warm (test by dropping a tiny piece of dough; it should sizzle gently and slowly rise to the surface, not immediately), carefully place 3-4 kachoris into the oil, ensuring they are not overcrowded. Keep the flame on very low. Fry for about 10-12 minutes on one side. The kachoris will puff up and float to the surface.

10. 10

    Achieve Golden Crispness

    Once the kachoris have puffed up and are light golden on one side, gently flip them over using a slotted spoon. Continue frying on a low flame for another 10-12 minutes. The kachoris should turn a beautiful deep golden brown and become very crisp. This slow frying ensures they cook through and are flaky.

11. 11

    Drain and Serve

    Once the kachoris are uniformly golden brown and crisp, carefully remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining batches of kachoris. Serve hot with green chutney or tamarind chutney.