Baked onion kachodi with spicy chutney & mango chutney. Like most Indian snacks, traditional kachori get a deep-frying treatment, but these beauties have been baked in the oven with excellent results. I was also planning to make some baked samosas, but Duncan is adamant that samosas need to be fried - we shall see, he. Crispy and Spicy Green Peas and Onion Stuffed Baked Kachori.

You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving. Pyaaz ki Kachori is a kind of Rajasthani snack, a fried pastry filled with a spicy onion filling. If you don't like fried stuff, simply bake these kachoris and the taste would still be divine. You can have Baked onion kachodi with spicy chutney & mango chutney using 27 ingredients and 16 steps. Here is how you cook that.

Ingredients of Baked onion kachodi with spicy chutney & mango chutney

You need 400 gm of all purpose flour.
It's 1-2 tbsp of rava/suji.
You need 1 tbsp of carom seeds/ajwain.
It's 6 of medium size red onion.
You need 2 of medium size potatoes.
You need 1 inch of ginger.
Prepare 2-3 pieces of green chilli.
You need 1/3 cup of green peas.
Prepare 3 of medium raw mango.
It's 6-7 of medium size tomatoes.
It's 12-15 cloves of garlic.
You need 1/2 tbsp of cumin seeds.
Prepare 1/2 tbsp of asafoetida/hing.
You need 1 tbsp of coriander powder.
It's 1/2 tbsp of dry mango powder.
You need 1 tbsp of garam masala powder.
Prepare 11/2 tbsp of turmeric powder.
Prepare 1 tbsp of red chilli powder.
It's 12-15 pieces of dry red chilli.
It's 1/3 tbsp of mustard seeds.
Prepare 1/3 tbsp of fennel seeds.
You need 1/2 tbsp of fenugreek seeds.
Prepare 1/3 tbsp of cumin powder.
Prepare 6-7 tbsp of oil.
It's 8-10 tbsp of sugar powder.
It's to taste of Salt.
You need of Water as required.

Like all kachoris, these are eaten with a sweet and spicy tamarind chutney and. Onion chutney recipe made in south Indian style to serve with idli, dosa and other breakfast recipes. This is very simple to make Spicy onion chutney is a south Indian chutney variety that can be served with most Indian breakfasts and snacks like idli, dosa. This tangy yet sweet red onion chutney is animal-friendly, low in sugar and incredibly tasty.

Baked onion kachodi with spicy chutney & mango chutney step by step

In a big ball add flour, rava, carom seeds, 3-4 tbsp oil, pinch salt and sugar and mix them very well. When it becomes like bread crumbs then gently add warm water and knead them very well. Make a soft dough and coat the dough with 1/2 tbsp oil and cover them for atleast 60 minutes..
Finely chop the onions, ginger and green chilies. Peel off the skin of the potatoes and boil them. Then mash the boiled potatoes..
In the non stick kadai heat 2 tbsp oil and add cumin seeds and asafoetida. Then add chopped ginger and green chilies and fry them for 30 seconds. Then add chopped onion and fry them until it becomes translucent. the flame should be medium..
Now add salt to taste, 1/2 tbsp turmeric powder, 1 tbsp coriander powder, dry mango powder and mix them very well..
Then add frozen green peas and mix them very well..
Add the mashed potatoes and mix them very well. Finalt add 1/2 tbsp garam masala powder and the switch off the flame. The stuffing is ready..
Finely chop the tomaro or make a fine purey. Finely chop the garlic cloves..
In a bowl add the dry red chilli and add some warm water and keep it aside for 30 minutes. Then remove the seeds and head from the dry red chilli and make a fine paste..
In the kadai heat 3 tbsp oil and add chopped garlic. Fry them for 40 seconds. Then add chopped tomatoes /puree add mix them very well. Aldo add the red chilli paste and mix them very well. The flame should be medium.
After 7-10 minutes add salt, 1/2 tbsp turmeric powder, red chilli powder, cumin powder and coriander powder and mix them very well. Cook until the oil separates from the spices. Then add 1/2 cup water and let them boil. In the meanwhile roast the fenugreek seeds and make a powder of them..
After 5 minutes add roasted fenugreek powder and garam masala and mix them. Switch off the flame. The spicy chutney is ready..
Peel off the skin of the mangoes and chop them very well. In the kadai heat 1-2 tbsp oil and add mustard seeds and fennel seeds. Then add the chopped mangoes including their seeds and mix them very well. The flame should be medium..
Then add salt and turmeric powder and mix them very well. After 2-3 minutes add 1/2 cup water and cover with the lid and let them cook. Cook until the mango becomes tender. If required add water..
When the mango becomes mashy and it reaches to desired consistency and sugar powder and mix them very well. This is a sweet chutney so adjust the sweetness according the taste. After 3 minutes switch off the flame. The mango chutney is ready..
After 60 minutes again knead the dough slightly. Now from the dough make ball sized dough and roll/press them to make a flatten shape. Now place 1-2 tbsp stuffing in the middle of the flatten dough and pleat them. Now seal the stuff tightly and pinch of the excess. Again press gently to make a flatten shape..
Preheat the oven at 180℃. Place the aluminum foil on the baking sheet and brush oil on the foil. Then place the kachodi and again brush oil on the kachodi. Bake them for 30 minutes or until they are cooked. In the meanwhile turn them over. Serve them hot with spicy chutney and mango chutney..

Items like this onion chutney are particularly excellent as they go well with virtually any curry - or can be eaten as a simply-made but tastily-complex condiment to. Matar ki Kachori are fried pastries filled with spicy green peas, mango and coriander. From the best south Indian coffee stalls for our early morning brew, to the most delicious vada pav with spicy chutney with fried chillies and finger licking buttery pav bhaji. Make this classic onion chutney with our quick and easy recipe. This delicious side dish spread tastes amazing on crusty bread or served with cold meats.