Onion Kachori Recipe – Authentic Indian Fried Bread with Spices

Last Updated on 2 months by Neha Deshmukh

Onion Kachori Recipe – Authentic Indian Fried Bread with Spices

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been captivated by the aroma of street food. And honestly, few things beat a hot, crispy Onion Kachori straight from the fryer. This recipe is my attempt to recreate that magic at home, and I’m so excited to share it with you. I first made these for a Diwali get-together, and they were gone in minutes!

Why You’ll Love This Recipe

This Onion Kachori recipe isn’t just about deliciousness – it’s about experiencing a little piece of India in your own kitchen. It’s flaky, flavorful, and surprisingly satisfying. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat. It takes a little patience, but trust me, the results are worth every minute.

Ingredients

Here’s what you’ll need to make these incredible Onion Kachoris:

• 3 cup wheat flour (atta)
• ?? tsp salt (plus more for the filling)
• 1 tsp oil (for the dough)
• 2 onion, finely chopped
• 3 green chilies, finely chopped (adjust to your spice preference!)
• 2 garlic cloves, minced
• 3 tbsp coriander, finely chopped
• 3 tbsp mint, finely chopped
• ?? tsp cumin powder
• ?? tsp garam masala
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Wheat Flour (Atta): I prefer using whole wheat flour (atta) for a more rustic and authentic flavor. You can find this at most Indian grocery stores. If you can’t find atta, you can use all-purpose flour, but the texture will be slightly different.
• Garam Masala: Garam masala blends vary so much from region to region in India! My family’s recipe leans towards a warmer, cinnamon-forward blend. Feel free to use your favorite – it’s all about personal preference.
• Fresh Herbs: Seriously, don’t skimp on the fresh coriander and mint. They add such a bright, vibrant flavor to the filling. Dried just won’t cut it!
• Spice Level: Green chilies can vary in heat. Start with 3 and taste as you go. You can always add more!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Onion Stuffing: In a bowl, combine the chopped onions, green chilies, minced garlic, chopped coriander, chopped mint, cumin powder, garam masala, and salt. Mix well and set aside. This is where the magic starts!
2. Prepare the Dough: In a large bowl, combine the wheat flour and salt. Gradually add water, kneading until you form a soft, pliable dough. Add the teaspoon of oil and knead for another minute. This makes the dough extra soft.
3. Rest the Dough: Grease the dough with a little oil, cover it with a damp cloth, and let it rest for about 20 minutes. This allows the gluten to relax, making the Kachoris easier to roll.
4. Divide and Roll: Divide the dough into equal-sized balls (about 6). Roll each ball into a thin circle, about 4-5 inches in diameter.
5. Stuff and Layer: Spread a generous spoonful of the onion stuffing evenly over the rolled dough, leaving a small border around the edges. Now, this is the tricky part! Fold the dough in half, then in half again, to form a square. Brush each layer with a little oil to prevent sticking.
6. Fry to Perfection: Heat oil in a deep frying pan or wok over medium heat. Gently place the stuffed Kachoris into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
7. Drain and Serve: Remove the Kachoris from the oil and place them on a paper towel-lined plate to drain excess oil. Cut into pieces and serve immediately with your favorite chutney!

Expert Tips

• Don’t be afraid to experiment with the amount of stuffing. Some people like a lot, others prefer less.
• Make sure the oil is hot enough before adding the Kachoris. If it’s not hot enough, they’ll absorb too much oil.
• If the Kachoris start to puff up too much while frying, gently press them down with a slotted spoon.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, try using a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water to get the right consistency.
• Spice Level Adjustment: Want it milder? Reduce the number of green chilies or remove the seeds. For extra heat, add a pinch of cayenne pepper to the stuffing.
• Festival Adaptations: These are perfect for festivals like Diwali and Holi. My grandmother always made a huge batch for our family gatherings.

Serving Suggestions

Onion Kachoris are best enjoyed hot and fresh! They pair beautifully with:

• Green chutney (my personal favorite!)
• Sweet tamarind chutney
• A cup of masala chai

Storage Instructions

Leftover Kachoris can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to crisp them up.

FAQs

What type of oil is best for frying Kachori?

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.

How can I prevent the Kachori from becoming oily?

Make sure the oil is hot enough before adding the Kachoris, and don’t overcrowd the pan. Also, draining them on paper towels helps remove excess oil.

Can I make the onion stuffing ahead of time?

Absolutely! You can prepare the onion stuffing a day in advance and store it in the refrigerator.

What is the best way to store leftover Kachori?

Store them in an airtight container at room temperature for up to 2 days.

Can I bake these instead of frying?

While frying gives you that authentic crispy texture, you can bake them. Brush with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious!