Pyaaz ki Kachori

Pyaaz ki Kachori

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प्याज़ की कचौड़ी - हिन्दी में पढ़ें 

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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.

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Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori

Preparation Time:    Cooking Time:    Total Time:     Makes 12 kachoris (12 kachori )
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.

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Nutritious Green Chutney 
Sweet Chutney ( Desi Khana ) 

Nutrient values per kachori
Energy182 cal
Protein2.6 g
Carbohydrates16.8 g
Fiber0.4 g
Fat11.6 g
Cholesterol0 mg
Vitamin A160.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C3.4 mg
Folic Acid3.3 mcg
Calcium16.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4 mg
Potassium63.3 mg
Zinc0.2 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Pyaaz ki Kachori
 on 08 May 18 01:58 PM

Tried it and loved it...🙂
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Tarla Dalal    Hi, Thank you so much for your feedback. Happy to know you liked the recipe. Do try more and more recipes from our website and let us know how you liked them.
08 May 18 02:03 PM
Pyaaz ki Kachori
 on 26 Dec 16 10:17 PM

Hello ma''am. I made most of recipes. n I''m huge fan of you. thank you ma''am.
Pyaaz ki Kachori
 on 17 Dec 16 11:54 PM

Can v keep this in oven with brush in oil on it? If yes for how much time it can b kept ti get the crunchiness?
Pyaaz ki Kachori
 on 04 Oct 16 04:04 PM

What should be serve with pyaz ki kachori green chutney or any other???
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Tarla Dalal    Hi Neevkanak, Yes you can serve serve green chutney and sweet chutney.
04 Oct 16 04:55 PM
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