Pyaaz Aloo Kachori | How to make Pyaaz Aloo Kachori

By Neha Pahilwani  |  9th Jan 2018  |  
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  • Pyaaz Aloo Kachori, How to make Pyaaz Aloo Kachori
Pyaaz Aloo Kachoriby Neha Pahilwani
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About Pyaaz Aloo Kachori Recipe

Pyaaz Aloo Kachori and a cup of hot chai is an irresistible breakfast especially in winters and rainy reason. These Kachoris probably originated in Jodhpur. However, today they are popular throughout Rajasthan. Aloo Pyaaz kachoris are round flattened balls made from refined flour with a stuffing of onion and potato mixture. Typically the epitomical taste of these kachoris comes from the flavourful spicy stuffing. When prepared at home the spice level can be reduced to suit family's palate. Pyaaz kachoris can be made in advance and warmed up in an oven just before serving.

Pyaaz Aloo Kachori is an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Pyaaz Aloo Kachori is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Pyaaz Aloo Kachori at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Pyaaz Aloo Kachori by Neha Pahilwani in step by step with pictures so you can easily learn how to cook the perfect Pyaaz Aloo Kachori at your home without any difficulties. Pyaaz Aloo Kachori is one of the representative dishes of Rajasthan which you can serve in any special occasions.

Pyaaz Aloo Kachori

Ingredients to make Pyaaz Aloo Kachori

  • For stuffing
  • onions 2 large chopped
  • potato 2 medium boiled and peeled
  • garlic crushed 2 teaspoon
  • ginger crushed 1 teaspoon
  • green chillies 2 chopped finely
  • mustard seeds 1/2 teaspoon
  • cumin seeds 1/2 teaspoon
  • Nigella seeds(kalonji) 1 teaspoon
  • fennel seeds 2 teaspoon
  • asafoetida 1/4 teaspoon
  • coriander powder 2 teaspoon
  • red chilli Powder 1/2 teaspoon
  • Dried mango powder 1/2 teaspoon
  • Oil for cooking onion filling 2 teaspoon
  • chickpea flour ( besan) 1 tablespoon
  • sugar 1/2 teaspoon
  • For dough
  • Plain flour (maida) 300 gm
  • salt to taste
  • oil 2 tablespoons for shortening
  • water to kneed the dough
  • maida slurry to seal edges of kachoris
  • oil for Deep frying

How to make Pyaaz Aloo Kachori

  2. Heat oil in a broad non stick pan and add mustard seeds, cumin seeds, nigella seeds and fennel seeds
  3. As soon as they splutter add ginger and garlic and saute for 30 seconds.
  4. Then add onions , green chillies and saute on medium flame for 5 minutes.
  5. Now add the besan alongwith the dry spices powders.. Saute on medium flame for a minute.
  6. Add the boiled and cubed potato and sugar and put off flame. Combine well.
  8. Take refined flour in a deep bowl.Add salt and shortening. Mix nicely
  9. Using water knead a firm but not hard dough.
  10. Keep dough covered with damp cloth.
  12. Divide dough into 10 to 12 balls
  13. Roll put each portion about the size of your palm
  14. Put 1 tablespoon of filling mixture
  15. After placing fillling in the centre , dab the edges with a little flour slurry or only water.
  16. Lift up the edges and bring them together in the canter and pinch to seal.
  17. Repeat same process for remaining balls.
  18. Heat oil in a pan and deep fry the kachoris on medium flame till golden in colour.
  19. Drain on absorbent paper.
  20. Serve hot with coriander mint chutney and sweet tamarind chutney

My Tip:

Adjust spices according to taste. You could also add fresh green peas

Reviews for Pyaaz Aloo Kachori (1)

Reema Garg9 months ago

I love to eat pyaz aloo kachori with green chutney.
Neha Pahilwani
9 months ago
Thanks for appreciation:blush:

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