Pyaz ki Kachori | How to make Pyaz ki Kachori

By Sonia Shringarpure  |  19th Sep 2016  |  
5.0 from 1 review Rate It!
  • Pyaz ki Kachori, How to make Pyaz ki Kachori
Pyaz ki Kachoriby Sonia Shringarpure
  • Prep Time


  • Cook Time


  • Serves





About Pyaz ki Kachori Recipe

This kachori is a delicious spicy fried snack stuffed with onions and is a speciality of Rajasthan.

Pyaz ki Kachori is one dish which makes its accompaniments tastier. With the right mix of flavours, Pyaz ki Kachori has always been everyone's favourite. This recipe by Sonia Shringarpure is the perfect one to try at home for your family. The Pyaz ki Kachori recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pyaz ki Kachori is 30 minutes and the time taken for cooking is 90 minutes. This is recipe of Pyaz ki Kachori is perfect to serve 9 people. Pyaz ki Kachori is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pyaz ki Kachori. So do try it next time and share your experience of cooking Pyaz ki Kachori by commenting on this page below!

Pyaz ki Kachori

Ingredients to make Pyaz ki Kachori

  • For Outer Cover—
  • 2 cups plain flour
  • 1/4 cup melted clarified butter/ghee/butter/oil
  • 1/2 tsp salt
  • water as per need to bind dough
  • For Stuffing—
  • 2 large onions chopped
  • 1 boiled and mashed potato
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds (kalonji)
  • 1 tsp fennel seeds
  • Dash of hing (asafoedita)
  • 2 green chilies chopped finely
  • 1-1/2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp fennel powder
  • salt to taste
  • 3 tbsp oil
  • oil for Deep frying

How to make Pyaz ki Kachori

  1. Combine all dry ingredients. Add ghee and rub the flour with ghee. Add water to make a soft dough. Knead for 5-6 minutes till soft and pliable. Cover with damp cloth and leave to rest for 30 minutes.
  2. Heat oil in nonstick skillet. Add green chilies and sauté.
  3. Add cumin seeds, fennel seeds, and nigella seeds. Add hing.
  4. Now, add the onions and stir fry onions till lightly caramelized.
  5. Add all dry masalas. Stir well to infuse all flavors.
  6. Add mashed potato and salt to taste. Blend potato well with the masala.
  7. Remove skillet from heat and cool thoroughly.
  8. Heat oil in deep thick bottomed pot for deep frying the Kachori till piping hot.
  9. Switch of gas and wait for 2-3 minutes.
  10. Meanwhile, make equal-sized small 18 balls of the dough. Roll them in small disc shape.
  11. Place tablespoon of stuffing in the center and seal the edges thoroughly.
  12. With a roller, lightly roll out the Kachori taking care the stuffing doesn’t spill out or flatten the Kachori with the palm of your hand and spread out thinly without breaking the cover.
  13. With a fork, pierce the surface of the kachori at intervals.
  14. Switch the gas on and let oil reach medium hot. Now, lower the flame and add the Kachori one at a time. Fry the Kachori both sides till golden in color. Keep the ladle pressed on the Kachori to prevent it from puffing up.
  15. Remove the Kachori to a plate lined with paper napkins.
  16. Serve them with tamarind or spicy chutney.

Reviews for Pyaz ki Kachori (1)

Nisha Sarina year ago

Sounds good i will try