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{{Short description|Indian fried pastry}}
{{Use dmy dates|date=April 2024}}
{{Infobox food
| name = Pyaaz kachori
| image = Rajasthani Pyaz ki Kachori.JPG
| caption = Pyaaz kachori with mint and green chilli chutney
| alternate_name = Kaanda kachori
| country = {{Flag|India}}
| region = [[Jodhpur, Rajasthan]]
| national_cuisine = [[Indian cuisine|Indian]]
| creator =
| course = [[Snack]]
| served = Hot or warm
| main_ingredient = [[Maida (flour)]], [[onion]]s, [[besan]], [[ghee]]
| variations =
| calories =
| other =
}}

'''Kanda kachori''' or '''pyaaz kachori''' ([[Translation|transl]]. 'onion kachori') is an Indian crispy, flaky, deep-fried pastry filled with spiced [[onion]] stuffing.<ref>{{Cite book |last=Kanta |first=Chander |url=https://books.google.com/books?id=WbNoDwAAQBAJ&dq=Onion+Kachori&pg=PA3 |title=Healthy and Quick Recipes: Snacks and Main Course Recipes for North Indian Cuisine |date=2018-08-30 |publisher=Educreation Publishing }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=yiP2EAAAQBAJ&q=Pyaaz+kachori |title=Beyond Brick and Mortar: Unveiling the Soul of India's Street Food|quote=The Pyaaz Kachori , a delightful fried pastry filled with spiced onion stuffing|date=2024-02-23 |publisher=Notion Press |isbn=979-8-89277-770-4 }}</ref> It is typically served hot with a sweet and spicy [[Sooth (chutney)|tamarind chutney]].<ref>{{Cite book |last=Dalal |first=Tarla |url=https://books.google.com/books?id=z0f8BwAAQBAJ&dq=pyaaz+kachori&pg=PP52 |title=Rajasthani Cookbook |date=April 2002 |publisher=Sanjay & Co |isbn=978-81-86469-66-8 |publication-date=2002 |quote=Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.}}</ref> Originating in the city of [[Jodhpur]], it is now served throughout [[Rajasthan]] and the rest of India.<ref>{{Cite book |last=Dalal |first=Tarla |url=https://books.google.com/books?id=z0f8BwAAQBAJ&dq=pyaaz+kachori&pg=PP52 |title=Rajasthani Cookbook |date=April 2002 |publisher=Sanjay & Co |isbn=978-81-86469-66-8 |publication-date=2002 |quote=These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan.}}</ref>

==Origin==
Pyaaz kachori originated in [[Rajasthan]], particularly in [[Jodhpur]].<ref>{{Cite book |last=Dalal |first=Tarla |url=https://books.google.com/books?id=z0f8BwAAQBAJ&dq=pyaaz+kachori&pg=PP52 |title=Rajasthani Cookbook |date=April 2002 |publisher=Sanjay & Co |isbn=978-81-86469-66-8 |publication-date=2002 }}</ref>

==Preparation==
The kachoris are made by first preparing a dough with [[Maida (flour)|maida]], salt, and [[ghee]], which is then kneaded and left to rest. For the onion filling, onions are sautéed with nigella seeds, fennel seeds, bay leaves, green chillies, and spices, and then mixed with [[gram flour|besan]]. The filling is then stuffed into small circles of the dough, which are deep-fried in oil until crisp and golden brown.<ref>{{Cite book |last=Dalal |first=Tarla |url=https://books.google.com/books?id=z0f8BwAAQBAJ&dq=pyaaz+kachori&pg=PP52 |title=Rajasthani Cookbook |date=April 2002 |publisher=Sanjay & Co |isbn=978-81-86469-66-8 |publication-date=2002}}</ref>

==Gallery==
<gallery mode="packed" style="font-size:88%; line-height:130%; border-bottom:1px #aaa solid;" heights="210">
File:Jodhpuri Kanda(Pyaaz) Kachori.jpg|Pyaaz kachori
File:Jodhpuri Kanda(Pyaaz) Kachori with tamarind chutney.jpg|Pyaaz kachori with [[tamarind chutney]]
File:Jodhpuri Kanda(Pyaaz) Kachori inside stuffing.jpg|Spiced onions filling of pyaaz kachori
</gallery>

==See also==
*[[Kachori]]
*[[Rajasthani cuisine]]

==References==
{{reflist}}

[[Category:Rajasthani cuisine]]
[[Category:Indian snack foods]]
[[Category:Indian cuisine]]
[[Category:Vegetarian dishes of India]]
[[Category:Indian fast food]]
[[Category:North Indian cuisine]]
[[Category:Desi culture]]
[[Category:Stuffed dishes]]
[[Category:Jodhpur]]

Kanda kachori - Revision history

RealArifHossain: put up a entry - done