Photograph of the finished Pyaaz kachori

India · Bánh chiên nhân hành tây Pyaaz kachori

Pyaaz kachori

1 hr 40 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Onion Onion 8
  • Photograph of Besan chickpea flour Besan chickpea flour 140 g
  • Photograph of Bengal panch phoron Bengal panch phoron 24 g
  • Photograph of Garam masala Garam masala 20 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Coriander Coriander 80 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Squeeze oil into the flour until it forms a ball, then knead with a little water and let it rest for 30 minutes.
  2. 2 Sauté two chopped onions for 18 minutes until browned and completely dry.
  3. 3 Sprinkle chickpea flour over the onions and stir for 4 minutes; the chickpea flour will absorb any remaining water, so the filling won't be soggy.
  4. 4 Wet kernels are caused by cracked kachori and oil seeping inside, which is the most common problem.
  5. 5 Wrap the filling in the wrapper and flatten it into a disc 1.5 cm thick.
  6. 6 Fry in oil at 125 degrees for 15 minutes, then raise the temperature to 165 degrees for 2 minutes to make the crust puff up and crispy.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 6: spray both sides with kachori oil, air fry at 135 degrees for 16 minutes, flip at the 9th minute, then increase to 170 degrees for another 3 minutes to make the crust crispy and the onion filling evenly heated.

Start cooking