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pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori |

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Tarla Dalal

 17 December, 2024

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પ્યાઝ કી કચોરી - ગુજરાતી માં વાંચો (Pyaaz ki Kachori in Gujarati)

Table of Content

About Pyaaz Ki Kachori down arrow
Ingredients down arrow
Methods down arrow
Other Rajasthani recipes: down arrow
For the Kachori dough: down arrow
For the onion filling for pyaz ki kachori down arrow
How to proceed for Pyaaz ki Kachori down arrow
Tips for pyaz ki kachori down arrow
Nutrient values down arrow

pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images.

pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori 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 a sweet and spicy tamarind chutney.

When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately.

Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.

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.

Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.

Pyaaz ki Kachori recipe - How to make Pyaaz ki Kachori

Tags

Preparation Time

15 Mins

Cooking Time

37 Mins

Total Time

52 Mins

Makes

12 kachoris

Ingredients

For The Dough

For The Onion Filling

Other Ingredients For Pyaaz ki Kachori

Method

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. To make pyaaz ki kachori, divide the dough into 12 equal portions.

  2. Roll out each portion of the dough into a 75 mm. (3 ") 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 63 mm. (2 ½ ") diameter circle, while ensuring that the filling does not spill out.

  6. Repeat steps 2 to 5 to make 11 more kachoris.

  7. Heat the oil in a deep non-stick pan and deep-fry 4 kachoris at a time, on a slow flame for 10 minutes, gently flipping them occasionally. Drain on an absorbent paper and keep aside.

  8. Repeat step 7 to deep-fry 8 more kachoris in 2 more batches.

  9. Serve the pyaaz ki kachori immediately.


 


Pyaaz ki Kachori recipe with step by step photos

Other Rajasthani recipes:

 

    1. We have a huge collection of Rajasthani recipes on our website. So, apart from Pyaaz ki Kachori recipe you can try out recipes like:  
For the Kachori dough:

 

    1. Take a deep bowl and add the flour into it.
    2. Add the salt to taste.
    3. Now, add the ghee.  Adding ghee will make the kachoris flaky and crispy. 
    4. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
    5. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
For the onion filling for pyaz ki kachori

 

    1. Heat the oil in a broad non-stick pan.
    2. First, add the nigella seeds for its warm and earthy flavour.
    3.  Add the fennel seeds. They impart a sweet and mild anise-like flavour to the oil.
    4. Similarly add the bay leaves to heighten the flavour of the onion filling of your Pyaaz ki kachori.
    5. Add the green chillies to spice it up!
    6. Add the onions.
    7. Sauté on a medium flame for 5 minutes.
    8. Now it’s time add the besan. It imparts a beautiful flavor and also holds all the ingredients together.
    9. Add the coriander powder. You can also add a little cumin powder if you wish to.
    10.  Add chilli powder to perk up the onion filling.
    11. Also, add the garam masala which is the soul of Indian food.
    12. Now add the salt to taste.
    13. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    14. Remove the mixture from the flame, add the coriander and mix well. Corriander adds a hint of freshness to the onion filling.
    15. Divide the onion mixture into 12 equal portions and keep it aside.
How to proceed for Pyaaz ki Kachori

 

    1.  Divide the dough into 12 equal portions . Shape them into balls to make the rolling even and easy.
    2. Roll out each portion of the dough into a 75 mm. (3 ") diameter circle.
    3. Place one portion of the onion filling in the center of the rolled out discs.
    4. Bring all the sides of the disc together in the centre, seal it tightly so that the filling doesn’t fall off and remove any excess dough.
    5. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
    6. Repeat the steps with the remaining dough and filling to make 11 more kachoris. Arrange them on a greased plate so that they don’t stick to the plate.
    7. Heat the oil in a deep non-stick pan.
    8. Lower the flame and deep-fry 4 Pyaaz ki kachoris at a time for 10 minutes.
    9. Flip them occasionally to ensure even golden brown colour on all sides. Drain on an absorbent paper and keep aside.
    10. Repeat steps 1 to 9 with the remaining ingredients to make 8 more Pyaaz ki kachoris in 2 more batches.
    11. Serve the Pyaaz ki Kachori immediately along with Green chutney.
Tips for pyaz ki kachori

 

    1. Adding ghee to the pain flour will make the kachoris flaky and crispy.
    2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.
    3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
    4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per kachori
Energy186 cal
Protein2.8 g
Carbohydrates17.5 g
Fiber0.6 g
Fat11.7 g
Cholesterol0 mg
Sodium4.9 mg

Click here to view Calories for Pyaaz ki Kachori

The Nutrient info is complete

Your Rating*

user
Payal Parikh 86

March 13, 2025, midnight

Onion in a kachori are like WOW, the outer layer being crispy and the inner layer soft. Love it when served just off the kadhai with green chutney and sweet chutney

5 
user
Home cook

March 13, 2025, midnight

Absolutely fantastic. Really easy to make, flavorful filling, and flakey crust. I had to do without besan because that''s hard to get/make here, but I didn''t miss anything.

5 
user
monica rathod

March 13, 2025, midnight

tastes amazing

5 
user
jigna dave

March 13, 2025, midnight

I tried this recipe and it tastes so yummy. everyone liked so much. thanks.

5 
user
Pushpa Sunil Otiv

March 13, 2025, midnight

I tried this recipe in an appe patra & using wheat flour & ghee & with a similar filling it turned just as good. I think the calorie value must be much less. Please send your comments. Thanks

5 
user
Swapna sarkar

March 13, 2025, midnight

Liked this recepie and made it. Was a bit worried if picky husband and in-laws would like it..... Husband and daughter absolutely loved it, even in-laws said it was okay!!!!!

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Swapna, Thank you so much for your feedback. Happy to know you liked the recipe and even your entire family enjoyed it. Do try more and more recipes from our website and let us know how you liked them. Happy Cooking!

user
Seema

March 13, 2025, midnight

Hi mujhe bahut hi pasand aayi ye recipe

5 
user
PD

March 13, 2025, midnight

Tried it and loved it..._x0001F642_

5 
user
Pushpa Sunil Otiv

March 13, 2025, midnight

5 
user
shilpa himansu vyas

March 13, 2025, midnight

5 
user
Foodie #497248

March 13, 2025, midnight

yummy

5 
user
Khushbu sharma

March 13, 2025, midnight

Hello ma''am. I made most of recipes. n I''m huge fan of you. thank you ma''am.

5 
user
sushmita

March 13, 2025, midnight

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?

5 
user
Neevkanak

March 13, 2025, midnight

What should be serve with pyaz ki kachori green chutney or any other???

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Neevkanak, Yes you can serve serve green chutney and sweet chutney.

user
Neha

March 13, 2025, midnight

5 
user
Gandhi Dhwani

March 13, 2025, midnight

Kalonji and Saunf gives an intense rajasthani taste to the kachoris. Hot kachoris with tamrind chutney tastes superb.

5 
user
Foodie #609386

March 13, 2025, midnight

Love this recipe.

4 
user
Pratichi82

March 13, 2025, midnight

4 
user
ritumehta

March 13, 2025, midnight

5 
user
Foodie#392535

March 13, 2025, midnight

5 
user
Amarendra Mulye

March 13, 2025, midnight

5 
user
Foodie #522195

March 13, 2025, midnight

5 
user
sadhanarao

March 13, 2025, midnight

Super and delicious recipe

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Sadhanarao. Happy the recipe came good. Please keep posting your feedback on recipes you love.

user
Foodie #497248

March 13, 2025, midnight

perfect recipe ??

5 
user
neeraj

March 13, 2025, midnight

very nice recipe thank u

5 
user
Heera Lal gurjar

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Heera thanks for the feedback !!! keep reviewing recipes you loved.

user
Kavita Kejriwal

March 13, 2025, midnight

Prepared it yesterday.Everyone enjoyed, yummmy,Superb!!A Big Thank You to You!!

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Kavita, Delighted to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy cooking!?

user
Sonal Panchal

March 13, 2025, midnight

ur recepies are so perfect. too good... everyone enjoyed it. tysm

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sonal, Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy cooking!?

user

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