Onion Kachori is commonly known as Pyaaz ki kachori, an amazing and scrumptious snack dish. This is made by stuffing yummy onion spice mix in the kachori and deep fried until crisp and golden in colour. Pyaaz ki kachori is a very popular snack in the states of Rajasthan, Uttar Pradesh and Delhi. Kachoris is also extensively prepared in Gujarat state and has its own signature recipe of kachori. It is said that Kachori probably originated in Jodhpur region and later spread throughout Rajasthan and the surrounding states. Deep fried flaky onion kachori is a delectable snack to relish especially on rainy days and the caramalized onion season filling gives a pleasing sweet and spicy zest to the palate on bite. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan.
Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving. They are perfect for an tea time snack on a rainy day. Kachori Kachoris are round shaped balls made of flour and stuffing with a variety of filling of your choice. Kachori is a savory snack popular in Gujarat, Rajasthan, Uttar Pradesh, Madhya Pradesh and Delhi.
Normally in Rajasthan and Uttar Pradesh the Kachoris are stuffed with baked mixture of yellow moong dal or urad dal (crushed and washed horsebeans), besan (gram flour), black pepper, red chilli pd, salt and other spices. The Pyaaz ki kachori or onion kachori is also famous snack in Rajasthan and Delhi. The Kachoris are often served as Chaat, slightly pressed in the center and some sweet and spicy chutney put in and garnished with finely chopped onions, coriander leaves and fine sev.
There are also other Kachori varieties like the Lilva Kachori or Khasta Kachori or Raj Kachori. Onion Onions are the most important ingredient in most Indian households. It is one of the star ingredients in the kitchens that offer its awesome pungency flavour to a variety of dishes. Most Indian are very passionate about the onions as it is the star performer for a variety of vegetarian and non-vegetarian dishes. Onion is also considered the most important element in most meat delicacies.
It is used widely from the making of a simple soup to stir-fries, curries, gravies, sauces, chutney to some exotic flavourful masalas. It is said that onions are ranked sixth amongst the world’s leading vegetable crops. Onion sambar is a very popular dish prepared in the southern India and onion pakodas are very popularly prepared during the rainy season. Onions are classified in two categories viz. green ("scallions") and dry onions. Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet.
It is believed that this plant has been originated in Asia. It contains protein, sugars, cellulose, minerals, a fixed oil, an essential oil and over 80 per cent water. Onions are also eaten raw as salad. The onions look plain but have an intense flavor and are a beloved part of the cuisine of almost every region of the world. In addition to these large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.
Recipe of Onion Kachori:
- All-purpose flour - 2 cups
- Oil - for deep frying
- Salt - to taste
- Green peas, boiled - 1 cup
- Potatoes, boiled - 1 cup
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Onions, chopped - 1 cup
- Red chilli powder - 1 tbsp
- Turmeric powder - ½ tsp
- Garam masala - 1 tbsp
- Sugar - 1 tsp
- Amchur powder - 1 tsp
- Coriander leaves - 1 bunch
- Take a pan add oil and heat it, add mustard seeds, cumin seeds, chopped onions, pinch of hing, turmeric, salt and sauté this onions.
- In this add green peas, add chilli powder, garam masala powder, little sugar, amchur powder, and last add the boiled potatoes, and mix all of this.
- Add chopped coriander and transfer this masala in to a plate, let it cool down.
- Take a bowl add all purpose flour and add salt, oil, make a soft dough, divide the dough into a equal portion, and spread it evenly.
- Take some mixture and stuff and seal it. Flatten the kachori and drop it in to the oil.
- Deep fry the kachoris over slow flame until they become crisp and golden in colour. Onions are a major source of polyphenols in general, and also of flavonoids (a very important subdivision of polyphenols). Red onions are higher in total flavonoids than white onions, (with yellow onions falling somewhere in between). Onions are extensively used in India, Pakistan and Iran cuisines and are essential to daily life in the local cuisine. They are commonly used as base for curries, gravies or made into paste and cooked in the main course or side dishes. Onions are also pickled in vinegar and served as a side dish with fish and chips in countries like United Kingdom and Australia. Onions are also used as an aromatic in cooking. They are used along with celery and carrots to flavor stocks, soups, stews and sauces. Onion is a powerful anti-septic that is rich in vitamins A, B and C. It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fiber. The health benefits of onions are endless because of its powerful antiseptic and antibacterial properties. Do try this authentic and traditional healthy Onion Kachori and delight your family with this delectable and striking kachoris. To try these recipes and enjoy their fantastic taste and aroma, click on at:https://www.vahrehvah.com/ You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumm Enjoy Cooking! Keep Smiling…