Baked Pyaaz Ki Kachori

5

by: whitbitsindiankitchen






A healthier version of the deep fried savory pastry stuffed with deliciously spiced onions.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 5

for dough-

1 cup flour

pinch of salt

ajwain seeds, to taste

2 tsp ghee

water for kneading

for stuffing-

1 onion, finely chopped

salt to taste

1/8 tsp turmeric

1/8 tsp garam masala

1/2 tsp amchur powder

red chili powder to taste

1/4 tsp kalonji

1/4 tsp cumin seeds

1/2 tsp coriander seeds, coarsely ground in mortar and pestle

1 tbsp chopped coriander leaves

2 tsp oil

Nutrition Facts
Baked Pyaaz Ki Kachori

Servings Per Recipe: 5

Amount per Serving

Calories: 140

  • Total Fat: 4 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 4.1 mg
  • Sodium: 591.1 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 1 g
  • Protein: 3.6 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Make the dough. Add salt to the flour and stir. Add the ghee and incorporate it into the flour until crumbly. Add water little by little until hard dough forms. Cover and set aside for at least 30 minutes.

2.  Heat a pan with the oil. Add all of the seeds and when they crackle, add the onions. Saute till translucent and then add the spices. Saute for another 5 minutes. Let cool.

3.  Heat oven to 350*.

4.  Knead the dough again to make smooth. Divide into equal portions. Roll out into circles, and add around a tsp to a tsp and a half of the onions, depending on how big of a circle you made. Gather the sides and bring them together to form an enclosure. Twist and pinch closed. Put them closed side down and let them sit for around 5 minutes.

5.  Roll them out gently, just a little bit. Spray each with cooking spray, and bake in the oven for around 18 minutes, or until golden. Turn over half way through.

related recipes

comments

Helen L

5

i really like this recipe