Air fryer recipe · Snacks
Flaky Pyaaz Kachori
Layered pastry shells hugging a sweet-spiced caramelised onion filling, crisped to flake.
- 42 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 4.9 gprotein
- 33.4 gcarbs
- 7.7 gfat
- 3.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour (maida)1.5 cups
- Onions3, finely chopped
- Gram flour (besan)2 tbsp
- Fennel & coriander seeds1 tbsp each
- Ghee3 tbsp
Method
Make the dough
Rub the ghee into the maida with a little salt until the mix clumps when you press it in your fist, then bind it with cold water into a firm dough. Rest it covered for 20 minutes so it relaxes and rolls out without springing back.
Caramelise the onions
Saute the chopped onions with the crushed fennel and coriander seeds until soft and lightly golden, then stir in the besan to bind and dry the mix out. Season with chilli, amchur and salt, then cool it fully before filling.
Stuff and seal
Roll small discs, set a spoon of the onion filling in the centre, then gather the edges up and pinch them tightly closed. Flatten each gently into a thick round, keeping the filling sealed so it cannot burst out as it cooks.
Oil and rest
Brush each kachori with a little ghee and let them rest for five minutes so the surface settles. This short rest and the thin coat of fat help the pastry blister into the flaky layers a good kachori is known for.
Air-fry slow and crisp
Air-fry the kachoris at 180°C for 17 min, flipping them halfway, until pale golden, puffed and crisp. Let them cool slightly before serving so the layers firm up and crackle when you break into them.
