Pyaaz Kachori
An authentic snack recipe from Rajasthan, India
Cook Time
50 mins
Servings
4 servings
Difficulty
HardCategory
SnackIngredients
For 4 servings
250g All-purpose flour (maida)
300g Onions, finely chopped
40g Besan (chickpea flour)
8g Fennel seeds (saunf)
6g Coriander seeds, crushed
4g Dried red chillies, crushed
5g Amchur (dry mango powder)
3piece Green chillies, finely chopped
10g Ginger, grated
15g Coriander leaves, chopped
30ml Ghee
600ml Oil for deep frying
2g Turmeric powder
8g Salt
100ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make the dough: mix all-purpose flour with a pinch of salt and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.
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Prepare the onion filling: heat 2 tablespoons of oil in a pan. Add fennel seeds and crushed coriander seeds. Let them sizzle for 30 seconds.
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Add chopped onions, green chillies, and grated ginger. Cook on medium heat for 10–12 minutes until the onions are soft and lightly golden.
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Add besan and stir continuously for 3–4 minutes until the besan is cooked and the mixture is dry and fragrant.
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Add turmeric, crushed red chillies, amchur, and salt. Mix well and cook for 2 more minutes. Add chopped coriander leaves, mix, and cool completely.
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Divide the dough into 12 equal portions. Roll each into a small disc about 8 cm in diameter.
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Place a generous tablespoon of the onion filling in the centre of each disc. Bring the edges up and seal tightly, pinching to close. Gently flatten into a thick disc.
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Heat oil in a deep kadai to 150°C — lower than usual for kachoris. Slide in 3–4 kachoris at a time.
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Fry on low-medium heat for 10–12 minutes, turning occasionally, until the kachoris are deep golden brown and crisp all over. Slow frying ensures they cook through without burning.
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Drain on paper towels. Serve hot with green coriander chutney and tamarind chutney.
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Chef's Tips
Frying on low heat is the secret to crispy, fully cooked kachoris — high heat browns the outside while leaving the inside doughy.
The onion filling must be completely dry before stuffing; any moisture will make the kachori soggy and prone to bursting.
Rubbing ghee into the flour (moyan) before adding water creates a flaky, crisp outer shell.
Pyaaz kachori is a Jodhpur speciality and is best eaten fresh; it loses its crispness as it cools.
About This Dish
Pyaaz Kachori is a traditional snack dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Frying on low heat is the secret to crispy, fully cooked kachoris — high heat browns the outside while leaving the inside doughy. - The onion filling must be completely dry before stuffing; any moisture will make the kachori soggy and prone to bursting. - Rubbing ghee into the flour (moyan) before adding water creates a flaky, crisp outer shell. - Pyaaz kachori is a Jodhpur speciality and is best eaten fresh; it loses its crispness as it cools.
Category
Snack
Cook Time
50 mins
Servings
4 servings
Difficulty
Hard