How to make Pyaz Ki Kachori | Recipe


Pyaz Ki Kachori likely started in Jodhpur however are today well known all through Rajasthan. Not very many family really set up these crunchy, scaly deep-fried Kachori stuffed with an onion (pyaz) filling. Steaming hot Pyaz’s Kachori or Aloo Pyaz Ki Kachori Kachori are sold most “namkeen” shops in Rajasthan. Like all Kachori, they are eaten with a sweet and fiery tamarind chutney. You can set up these Kachori ahead in time and re-heat them in a stove just before serving. They are ideal for an evening snack on a stormy day.


For the dough:-
  • 2 cups Maida (Plain Flour)
  • 1/4 cup softened Ghee
  • 1/2 tsp. Salt
For filling:-
  • 2 cups finely slashed Onions
  • 1 tsp. Kalonji (Nigella Seeds)
  • 2 tsp. Saunf (Fennel Seeds)
  • 2 Bay Leaves
  • 1/2 tsp. finely hacked Green Chillies
  • 2 tbsp. Besan (Bengal Gram Flour)
  • 2 tsp. Dhania Powder (Coriander)
  • 2 tsp Chili Powder
  • 1 tsp Garam Masala
  • 3 tblsp Chopped Coriander
  • 2 tblsp Oil
  • Salt to taste
Different Ingredients-
  • Oil for frying

Preparation Method of Pyaz Ki Kachori

  • To prepare the dough.
  • Mix all the components in a bowl and press into a semi soft dough using water. Keep it for 5 – 7 minutes.
  • Divided the dough into 12 an equal parts and hold them secured under a wet muslin fabric.
  • For filling the onion heat oil in a skillet.
  • Include the kalonji, saunf, bay leaves, green chillies, onions and saute until onions turn light brownish in color.
  • Include the besan, coriander powder, chili powder, garam-masala, salt and saute for 2-3 minutes.
  • Include the chopped coriander and blend well.
  • Removed the bay leaves.
  • Allow the blend to cool totally.
  • Divide into 12 equivalent part of and keep aside.
  • To make Pyaz Ki Kachori roll out every segment of the dough into a 2 inch width circle.
  • Place one bit of the filling in the center of the rolled dough.
  • Surround the loading with the dough by gradually stretching it over the filling.
  • Seal the finish part strongly and remove over dough.
  • Roll each filled part into a 2 1/2 inch distance across round taking care to guarantee that the rounding does not spill out.
  • Gently press the focal point of the Kachori with using your thumb.
  • Repeat with the remaining dough and filling.
  • Deep-fry the kachoris in oil over a slow fire till golden brown.
  • Pyaz Ki Kachori should puffed up as like as purist.
  • Pyaz Ki Kachori take quite a while to be cooked in within as well.
  • Serve hot with curd, pudina chutney or imli chutney.
  • Enjoy the Pyaz Ki Kachori with your family.
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