Onion Kachori is a beloved Indian street food that brings back memories of bustling markets and rainy afternoons. I learned this recipe from my grandmother, and it’s become my go-to snack for family gatherings. The combination of crispy outer shell and spicy onion filling makes these little treats irresistible.
About the Recipe
This recipe creates perfectly crispy kachoris with a spicy onion filling. The outer layer is made with maida (all-purpose flour) and ghee, giving it a flaky texture. The filling combines onions with aromatic spices like garam masala and coriander powder, creating a burst of flavor in every bite.
Why You’ll Love This Recipe
You’ll love how the dough turns golden and crispy while frying, and the filling stays moist and flavorful. The step-by-step instructions make it easy to achieve restaurant-style results at home. The blend of spices creates a perfect balance of heat and flavor, and the finished kachoris are great for snacking or serving to guests.
Onion Kachori
Cooking Tips
– Make sure the oil is hot but not smoking for frying
– Keep the dough covered while working
– Don’t overstuff the kachoris
– Fry on medium heat for even cooking
– Add the spices gradually to adjust heat levels
Serving and Storing Suggestions
Makes 12-15 kachoris. Total prep and cooking time: 1.5 hours. Serve hot with mint chutney or tamarind sauce. Store in an airtight container for up to 2 days at room temperature. Reheat in a low oven for 5 minutes before serving.
Similar Recipes
- 1. Potato Kachori
- 2. Moong Dal Kachori
- 3. Peas Kachori
Nutrient Benefits
Onions provide antioxidants and fiber, while spices like coriander and cumin aid digestion. The bengal gram flour adds protein. While this is a fried snack, making it at home lets you control oil quality and quantity.
Onion Kachori
Ingredients
- 2 cups Maida
- 1/2 cup Onion
- 1 tsp Onion Seeds (Poppy Seeds or Nigella Seeds)
- 2 tsp Saunf
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 4 to 5 Green Chillies (chopped)
- 2 to 3 tsp Garam Masala Powder
- Oil as required
- 2 tsp Ghee
- 2 Bay Leaf (optional)
- 3 to 4 tbsp Bengal Gram Flour
- Coriander Leaves
Instructions
- In a bowl mix maida with hot ghee.
- Add salt and mix with little water.
- make sure no lumps are formed and keep aside for 30 minutes.
- Heat oil in a pan.
- Add onion, green chillies, onion seeds and saunf.
- Mix and fry nicely.
- Add the coriander powder, bay leaf, red chilli powder, garam masala powder and bengal gram flour.
- Mix well and add salt and coriander leaves.
- Remove the bay leaf and discard.
- Allow it to cool.
- Take the dough made in step 3 and make lemon-sized balls.
- Take the balls in your palm, press a bit and stuff the bengal gram - onion mixture, made in step 7.
- Seal the edges and form into a kachori shape.
- Deep fry these stuffed balls in hot oil until golden brown and crisp.
- Serve hot with chutney of choice.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 4 hours in advance. Keep it covered with a damp cloth at room temperature.
Can I bake these instead of frying?
While traditional kachoris are fried, you can bake them at 375°F for 20-25 minutes. The texture will be different but still tasty.
How do I prevent the kachoris from breaking while frying?
Make sure to seal the edges well and don’t overcrowd the pan. Keep the oil temperature steady at medium heat.
