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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, baked onion kachodi with spicy chutney & mango chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Baked onion kachodi with spicy chutney & mango chutney is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Baked onion kachodi with spicy chutney & mango chutney is something which I’ve loved my entire life.

Onion Kachori are commonly known as Pyaaz ki kachori is an amazing snack dish. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook baked onion kachodi with spicy chutney & mango chutney using 27 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Baked onion kachodi with spicy chutney & mango chutney:
  1. Get 400 gm all purpose flour
  2. Take 1-2 tbsp rava/suji
  3. Get 1 tbsp carom seeds/ajwain
  4. Prepare 6 medium size red onion
  5. Make ready 2 medium size potatoes
  6. Take 1 inch ginger
  7. Take 2-3 pieces green chilli
  8. Take 1/3 cup green peas
  9. Prepare 3 medium raw mango
  10. Get 6-7 medium size tomatoes
  11. Prepare 12-15 cloves garlic
  12. Prepare 1/2 tbsp cumin seeds
  13. Prepare 1/2 tbsp asafoetida/hing
  14. Take 1 tbsp coriander powder
  15. Prepare 1/2 tbsp dry mango powder
  16. Make ready 1 tbsp garam masala powder
  17. Take 11/2 tbsp turmeric powder
  18. Make ready 1 tbsp red chilli powder
  19. Prepare 12-15 pieces dry red chilli
  20. Prepare 1/3 tbsp mustard seeds
  21. Prepare 1/3 tbsp fennel seeds
  22. Take 1/2 tbsp fenugreek seeds
  23. Prepare 1/3 tbsp cumin powder
  24. Prepare 6-7 tbsp oil
  25. Get 8-10 tbsp sugar powder
  26. Get to taste Salt
  27. Make ready Water as required

Khasta kachori is a delicious,spicy,fried puffed pastry.khasta kachori is one of the dish you can eat for any meal.kachori makes a mouthwatering appetizer. Onion chutney recipe made in south Indian style to serve with idli, dosa and other breakfast recipes. This is very simple to make and can be refrigerated. Spicy onion chutney is a south Indian side made with onions or shallots, spices and curry leaves.

Steps to make Baked onion kachodi with spicy chutney & mango chutney:
  1. 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.
  2. Finely chop the onions, ginger and green chilies. Peel off the skin of the potatoes and boil them. Then mash the boiled potatoes.
  3. 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.
  4. Now add salt to taste, 1/2 tbsp turmeric powder, 1 tbsp coriander powder, dry mango powder and mix them very well.
  5. Then add frozen green peas and mix them very well.
  6. 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.
  7. Finely chop the tomaro or make a fine purey. Finely chop the garlic cloves.
  8. 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.
  9. 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
  10. 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.
  11. After 5 minutes add roasted fenugreek powder and garam masala and mix them. Switch off the flame. The spicy chutney is ready.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.

It can be served with most Indian breakfasts. Tried myself at some chutney a few weeks back, it went quickly and I have had requests for more so I thought I would bring you along when doing this I use hot peppers in mine to make it slightly spicy but those are optional, the chutney is lovely without them too. Onion chutney is a great accompaniment to idli, dosa, upma and even appams. It is very common in all South Indian homes. I make this onion chutney for dosas and I love this chutney even as a spread for sandwich.

So that is going to wrap this up for this exceptional food baked onion kachodi with spicy chutney & mango chutney recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!