When it comes to crunchy and spicy snacks, the first thing that comes to mind is kachori. It is crispy, tasty and so delicious that it is unbelievable that it is made from simple ingredients available in the kitchen. You will find all kinds of kachoris in the market, but pyaaz kachori is a different kind of choice. Flaky pastries filled with delicious onion stuffing, this North Indian delicacy is often served with chutney and enjoyed with tea. However, making the perfect pyaaz kachori at home requires precision and guidance. Are you a fan of pyaaz kachori? If yes, then this article is for you! Read on to know 5 easy tips to make the perfect pyaaz kachori in the comfort of your kitchen!
Also read: Lachchedar Kachori: Make Street-Like Crispy Layered Kachori At Home With This Easy Recipe
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5 Tips to Make Perfect Pyaaz Kachori Every Time
1. Make the Perfect Dough
The distinctive crispy and flaky texture of your kachoris depends on how you knead the dough, so this step is very important. Start with a mixture of maida and some semolina for extra crunchiness. Add a pinch of salt and a tablespoon of ghee to it. The key here is to use cold water to knead the dough as it will prevent the gluten from forming too much. Knead the dough until it becomes soft and firm. Once you’re done, let it rest for 30 minutes. This resting period will give the dough a chance to relax and make it easier to roll out later.
2. Prepare the delicious filling
The best part about pyaaz kachori is its filling, which is full of flavour and spices. Take some onions and chop them finely. Roast them till they turn golden brown. This caramelisation process will bring out the sweetness of the onions and balance the spice levels in the mixture. Then add cumin seeds, fennel seeds and a pinch of hing for that authentic aroma. Add other spices of your choice, but don’t forget to add amchur (dry mango powder) for that tangy flavour. Let the mixture cool completely before filling it into the dough; otherwise, the kachoris will turn out soggy.
3. Shape and seal the kachori
Shaping and sealing the kachoris is very important for you to make a delicious dish. Roll out the dough into small circles, but make sure the edges are thinner than the centre. This technique will ensure that your pyaaz kachoris are fried evenly. Put the cooled onion mixture in the centre, gather the edges and seal them firmly. This step is important to avoid any leakage and ensures that your kachoris puff up completely while frying.
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4. Fry thoroughly
The frying process can affect the overall outcome of your pyaaz kachoris. Heat the oil in a deep frying pan over medium heat. To know if the oil is ready, drop a small piece of dough into the oil. If it slowly comes up and sizzles, it is ready to fry your pyaaz kachoris. Fry the kachoris over medium to low heat, not high heat. This will allow the kachoris to cook evenly and develop an appealing golden-brown crust. Do not add too much dough to the pan as this can make the kachoris sticky.
5. Drain and serve
Patience is a must when frying kachoris. Give each pyaaz kachori time to fry. When the kachori is cooked, take it out on a plate or wire rack lined with paper towels to drain off excess oil. This step ensures that the pyaaz kachori stays crispy and not oily. Serve them with tamarind chutney and enjoy!
Also read: How to make delicious Delhi-style Kachori Chaat on weekends
Will you try making Pyaaz Kachori at home? Let us know in the comments below!
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