Vegan Pyaz ki Kachori (Onion Kachori) Recipe
Savour the delicious charm of Vegan Pyaz ki Kachori, a masterful dish that entices the senses with an enticing combination of flavours and textures. This dish, which has its origins in India's colourful streets, has a rich cultural significance and historical background, providing an insight into the varied culinary offerings of the country.
Fundamentally, Vegan Pyaz ki Kachori honours the ease of preparation and adaptability of onions, turning them into a flavorful filling that is substantial and gratifying. The kachori is enhanced by the fragrant aroma and delicate sweetness of the onions, which are finely chopped and seasoned with a mixture of spices, resulting in a well-balanced blend of flavours.
This recipe is unique because it incorporates a vegan twist that can accommodate a variety of dietary needs. This version sticks to the original recipe without adding any ghee or yoghurt, making it suitable for people who follow a plant-based diet. The preparation of the dough, a straightforward but essential step that forms the basis of these golden orbs of goodness, is where the magic starts. A soft, pliable dough is made by combining flour, water, and a small pinch of salt. The dough is then formed into small balls and rolled out into circles. The filling is the next, and onions, the main ingredient, steal the show.
The onions are combined with spices like coriander, cumin, chilli powder, and garam masala and sautéed until golden brown, releasing their aromatic essence and adding layers of flavour to the filling. The dough is rolled out, the filling is prepared, and the dough is shaped into small discs and gently fried until golden and crispy. The end product is a symphony of textures that are sure to stick in your memory: crisp on the outside and soft and flavorful on the inside. With its alluring aroma and mouthwatering taste, Vegan Pyaz ki Kachori is a dish that can be enjoyed as a snack, appetiser, or even main course.
Serve it hot with a side of tangy chutney or spicy pickle for the ultimate culinary experience that will transport you to the bustling streets of India, one delectable bite at a time.
- 4 Large Red Onions (Chopped)
- 2 Medium Potatoes (Boiled and Peeled)
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- Pinch of Asafetida (optional)
- Salt (as per taste)
- 2 tablespoons Chickpea Flour (Besan)
- 2 teaspoons Dried Mango Powder (Amchoor)
- 1 tablespoon Garlic (crushed)
- 1 tablespoon Ginger (finely crushed)
- 2 Green Chillies (finely chopped)
- 2 teaspoons Red Chilli Powder
- 0.25 teaspoons Garam Masala
- 1 teaspoon Sugar
- 1 Medium Sized Yellow Onion (Chopped)
- Olive Oil (or any vegan oil of your chocie)
- 3 cups All Purpose Flour (Maida)
- 6 tablespoons Olive Oil (or any other vegan oil of your choice)
- Salt (as per taste)
- Step One
Combine all the ingredients (for dough) in a deep bowl and knead into a stiff dough using enough water. Knead well for 4 to 5 minutes.
- Step Two
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Step Three
Heat 2 tbsp oil in a broad pan. Add asafetida, cumin seeds, mustard seeds, and crushed coriander seeds.
- Step Four
Sauté for half a minute. Add chopped red onions, salt and continue to sauté.
- Step Five
When onions are lightly browned, add garlic, ginger, green chilies and red chili powder, dried mango powder.
- Step Six
Mix well and sauté for a minute. Add boiled potatoes, gram flour, sugar, and garam masala powder. Mix well, and try to mash potatoes with the help of a ladle. Cook for about 3-4 minutes.
- Step Seven
Remove from heat. Add 1 chopped white onion, and mix well.
- Step Eight
Let it cool. Divide the dough into 12 equal portions. Roll out each portion of the dough into a 2½ diameter circle. Place 2-3 tbsp of the onion filling in the center.
- Step Nine
Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork (optional).
- Step Ten
Heat oil in a pan over high heat. Turn the heat to medium-low and deep-fry the kachoris till golden. Drain on an absorbent paper and serve hot. This is traditionally served with vegan tamarind sauce and vegan mint sauce.
Servings 12
- Amount Per Serving
- Calories 186kcal
- % Daily Value *
- Total Fat 29.99g47%
- Saturated Fat 4g20%
- Total Carbohydrate 33g11%
- Dietary Fiber 18g72%
- Sugars 15g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Adding raw chopped onions to the mixture is optional. Raw onions add a nice crunch and flavour to the kachori stuffing. So I would highly suggest adding them.
- This recipe is meant to be spicy. However, if your spice tolerance is not very high, you can reduce the amount of spices as per your liking.