Rajasthani Pyaaz Kachori reimagined! An intense savoury onion kachori filling is baked with light puff pastry. A super fun Indian appetiser that everyone will love.
Tell me that doesn't sound amazing.
Indian dinner parties at yours truly usually consist of a mix of traditional and fusion dishes. Appetizers in particular is where we like to push the boat out - think stunning samosa tarte au soleil, jazzed up rajma tikkis and chilli lime accordion potatoes.
I got the idea of these pinwheels after making my schezwan paneer puff pastry swirls a little while back. Using puff pastry instead of making the dough by hand, like I do in my garlic lilva kachori, made prep so much easier.
All that's left to do is make a classic Rajasthani pyaaz kachori filling with onions and potatoes. More on that below.
I serve them with a zingy green chutney but I can imagine how well they'd go with dabeli chutney that's on the sweeter side.
Ingredients notes & tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Ready roll puff pastry - I buy fresh ready roll puff pastry, both supermarket brands and leading brands have worked for me. 1 large puff pastry sheet (320g) makes about 20 pinwheels for me.
Onions - you need to roughly chop a couple of onions. I used brown onions, red would work too. If you use a food processor, be careful not to chop them too fine. You need roughly chopped onions for texture.
Ginger and green chillies - I chopped the green chillies and grated some fresh ginger.
Spice powders - kashmiri chilli powder, turmeric and amchoor powder. I use kashmiri chilli powder for colour without the heat. If you use normal chilli powder, use less in your recipe! Turmeric again provides a little colour. Amchoor or dry mango powder gives tartness. If you don't have it, use lemon juice once the filling is fully cooked.
Whole spices - these are all part of a classic kachori masala - fennel seeds, cumin seeds, coriander seeds and black pepper. They're first dry toasted in the pan and then lightly crushed in a pestle and mortar. Don't grind down to a fine powder, keep it coarse.
I have added powdered sugar for balanced flavours.
Gram flour - a bit of gram flour helps to soak the moisture from the cooked onion.
Potatoes - boiled potato helps to bulk the filling and helps it bind together.
Coriander - chopped coriander leaves are added to the filling.
Milk - an eggless option to glaze these kachoris.
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Pyaaz Kachori Pinwheels
Ingredients
- 1 roll puff pastry sheet 320g
- 3 onion chopped
- 2 medium potato boiled and mashed
- 1 tablespoon gram flour
- 2 tablespoon oil
- ¼ teaspoon hing
- 1 teaspoon fennel seeds
- 2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black pepper
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon amchoor powder
- 1 teaspoon sugar
- 1 tablespoon coriander leaves chopped
- 1 tablespoon milk for the glaze
- salt to taste
Instructions
- Preheat the oven to 200°C / 400°F (180°C fan).
- In a pan, dry roast 1 teaspoon cumin seeds, fennel seeds, coriander seeds and black pepper on low heat. Once fragrant, remove from the heat and grind coarsely in a pestle and mortar. Set aside.
- Heat oil in a skillet over medium heat. Add 1 teaspoon cumin and let them sizzle for a few seconds then add hing.
- Add the finely chopped onions, and a pinch of salt. Sauté until soft. Add in the ginger and green chillies and cook until the onions are just starting to brown.
- Stir in the gram flour and cook 2–3 minutes to remove the raw taste, stirring continuously so it doesn’t stick.
- Add red chilli powder, amchur and turmeric powder. Cook for a few seconds then tip in the boiled and mashed potatoes. Mix well.
- Add salt and sugar. Remove from heat, stir in a handful of chopped fresh coriander, and cool the filling completely.
- On a flat surface, roll out one sheet of puff pastry.
- Spread the cooled onion filling evenly over the pastry, leaving a 1 cm border on the long side.
- Starting from the long edge, roll the pastry into a tight log and press the seam to seal.
- Wrap the log in cling film and chill in the fridge for 20–30 minutes until firm (this makes slicing neater).
- Remove cling film and slice the log into 18-20 pinwheels about 1–1.5 cm thick. Place them cut-side up on the lined tray, leaving space between each.
- Brush pinwheels with milk.
- Bake at 200°C / 400°F (180°C fan) for 15–20 minutes, until golden, puffed and crisp. Rotate the tray halfway if needed.
Air Fryer
- Place pinwheels in the airfryer basket and cook at 180ºC / 356ºF for 8-10 minutes until golden brown.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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