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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📖 Recipe
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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Hayley Dhanecha says
That dry toasted whole spice mixture crushed coarsely in the pestle and mortar is what gives the filling such an authentic Rajasthani kachori flavour, and wrapped up in flaky puff pastry it is honestly one of the best party snacks I have ever made.