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
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

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Pyaz ki Kachori
 on 26 Feb 15 05:35 PM

It tastes awesome and not very hard to make.. my family loveddd it
Pyaz ki Kachori
 on 09 Sep 14 04:48 PM

Kalonji and Saunf gives an intense rajasthani taste to the kachoris. Hot kachoris with tamrind chutney tastes superb.
Pyaz ki Kachori
 on 19 Aug 14 08:56 PM

Love this recipe.
Pyaz ki Kachori
 on 17 Nov 13 02:28 PM

Pyaz ki Kachori
 on 10 Dec 11 10:15 AM

Pyaz ki Kachori
 on 08 Dec 11 10:36 PM

Pyaz ki Kachori
 on 08 Dec 11 11:14 AM

Pyaz ki Kachori
 on 07 Dec 11 12:58 AM

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?
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