Pyaaz ki Kachori

4/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
प्याज़ की कचौड़ी - हिन्दी में पढ़ें 

Added to 1282 cookbooks   This recipe has been viewed 202745 times

These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with asweet and spicy tamarind chutney. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.

Add your private note

Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori

Preparation Time:    Cooking Time:     Makes 12 kachoris
Show me for kachoris


For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Onion Filling
2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 1/2 tsp finely chopped green chillies
2 tbsp besan (bengal gram flour)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the onion filling

  1. Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies and onions and sauté on a medium flame for 5 minutes.
  2. Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Remove the mixture from the flame, add the coriander and mix well.
  4. Remove the bayleaves and discard them.
  5. Divide into 12 equal portions and keep aside.

How to proceed

  1. Divide the dough into 12 equal portions.
  2. Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
  3. Place one portion of the onion filling in the centre.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  6. Gently press the centre of the kachori with your thumb.
  7. Repeat steps 2 to 6 to make 11 more kachoris.
  8. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachorisat a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  9. Drain on an absorbent paper and keep aside.
  10. Repeat step 8 and 9 to deep-fry 6 more kachoris in one more batch.
  11. Serve immediately.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Peppy Chutneys to Jazz up Your Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Pyaaz ki Kachori
 on 01 Apr 15 01:41 PM

Onion in a kachori are like WOW, the outer layer being crispy and the inner layer soft. Love it when served just off the kadhai with green chutney and sweet chutney