Pyaz ki Kachori


4/5 stars  83% LIKED IT
Added to 1193 cookbooks
This recipe has been viewed 107867 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 a lightly caramalised and exceptionally seasoned onion filling. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. 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. They are perfect for an afternoon snack on a rainy day.

Add your private note

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


For the dough (crust)
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For the onion filling
2 cups finely chopped onions
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
3 tbsp chopped corriander (dhania)
2 tbsp oil
salt to taste

Other ingredients
oil for deep-frying


    For the dough (crust)

    1. Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
    2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

    For the onion filling

    1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
    2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
    3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
    4. Divide into 12 equal portions and keep aside.

    How to proceed

    1. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
    2. Place one portion of the onion filling in the centre of the rolled dough circle.
    3. Surround the filling with the dough by slowly stretching it over the filling.
    4. Seal the ends tightly and remove any excess dough.
    5. Roll each filled portion into a 62 mm. (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
    6. Gently press the centre of the kachori with your thumb.
    7. Repeat with the remaining dough and filling to make 11 more kachoris.
    8. Deep fry the kachoris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.
    9. Serve hot with chutney.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    6 reviews received for Pyaz ki Kachori

    The most Helpful Favourable review

     Reviewed By
    ritumehtaDecember 10, 2011

    See other 5 star, 4 star, 3 star reviews.
    See more favourable reviews...


    The most Helpful Critical review

     Reviewed By
    Foodie#353354November 17, 2013

    See more critical reviews...

    Helpful reviews for this recipe
    Reviewed December 07, 2011by Foodie #522195


    Report this
    Reviewed December 08, 2011by Foodie#392535


    Report this
    Reviewed December 10, 2011by ritumehta


    Report this
    Reviewed December 08, 2011by Amarendra Mulye


    Report this
    Reviewed November 17, 2013by Foodie#353354


    Report this
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Khichdi - A Bowlful of Comfort

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

    View Mailer Archive

    Privacy Policy: We never give away your email