Jaipuri Pyaaz ki Kachori
Crispy, deep-fried pastry balls from the royal city of Jaipur, stuffed with a fiery, spiced onion filling. The contrast of the flaky golden crust and the tangy, spiced onion core makes this a beloved street breakfast and tea-time snack. Served hot with tangy tamarind chutney.
For 5 servings
- prep · ~25 min
Make the dough.
1.In a mixing bowl, add 2 cups of all-purpose flour, 1 pinch of salt, and 3 tablespoons of cold ghee.2.Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs.3.Gradually add about ¼ to ½ cup of ice-cold water, mixing as you go, and bring together into a firm, smooth dough.4.Cover with a damp cloth and let the dough rest for 20 minutes.TIPThe ghee must be cold to create a flaky crust. Avoid over-kneading. - saute · ~15 min
Prepare the spicy onion filling.
1.Set a pan over medium heat and dry roast 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds for 30 seconds to release the aroma.2.Add the 3 finely chopped onions and sauté until they turn translucent and slightly golden, about 5-7 minutes.3.Stir in the grated ginger and 2 chopped green chilies, cooking for another minute.4.Add the dry spices: 1 teaspoon coriander powder, 1 pinch of red chili powder, 1 pinch of turmeric powder, 1 pinch of garam masala, 1 teaspoon of dry mango powder, and 1 pinch of salt.5.Cook the mixture for 2-3 minutes until the spices are fragrant and the filling is completely dry.6.Turn off the heat, mix in 2 tablespoons of chopped cilantro, and let the filling cool completely.TIPThe filling must be bone-dry before stuffing, otherwise the kachoris will turn soggy and burst open in the oil. - assemble · ~15 min
Shape and stuff the kachoris.
1.Once rested, give the dough a quick knead and divide it into 10 equal portions, rolling them into smooth balls.2.Take one dough ball and flatten it into a 2-inch disc using your fingers or a small rolling pin.3.Place a generous teaspoon of the cooled onion filling in the center.4.Gather the edges of the dough to seal the filling completely inside and pinch off any excess dough.5.Gently flatten the sealed ball into a 2.5-inch disc, being careful not to let the filling leak out.TIPFlatten them gently and evenly with the heel of your palm. A thicker edge and a slightly thinner center ensure even frying. - fry · ~20 min
Deep fry the kachoris.
1.Heat 4 cups of oil in a kadai over medium-low heat. The oil should be moderately hot, around 160-170°C (320-340°F).2.Gently slide 2-3 kachoris into the oil and do not disturb for the first minute.3.Once they float to the surface, start spooning hot oil over them continuously.4.Fry until they puff up, turn a light golden brown, and are crisp, flipping them once gently. This takes about 6-8 minutes.5.Drain on paper towels to remove excess oil.6.Repeat with the remaining kachoris.TIPLow to medium heat is crucial. High heat will brown the crust too quickly, leaving the inside raw and doughy. - serve
Serve them hot and crisp.
Serve the Jaipuri Pyaaz ki Kachoris immediately while they are still hot and crispy. Pair them with tangy tamarind chutney and a side of spicy green chutney for the full street-food experience.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water and cold ghee for the dough to ensure a flaky, crisp crust.
- 2Sauté the onion filling until bone-dry to prevent sogginess and bursting during frying.
- 3Rest the dough for at least 20 minutes to relax gluten, making it easier to roll without cracking.
- 4Flatten stuffed kachoris gently with your palm to avoid tearing and ensure even puffing.
- 5Fry at a steady low-medium heat (160-170°C) so the crust cooks through without burning.
- 6Drain fried kachoris on paper towels immediately to keep them crisp and oil-free.
- 7Cool the filling completely before stuffing to prevent steam from making the dough wet.
Adapt it for your goals.
Low-oil (baked)
Instead of deep-frying, brush the stuffed discs with oil and bake at 200°C (400°F) for 18-20 minutes, flipping once. This gives a lighter, less greasy version while keeping the spice filling intact.
jain (no onion/garlic)Jain (no onion/garlic)
Replace the onion filling with a mixture of grated raw banana, fennel seeds, and spices. Jain diets avoid root vegetables, so this swap keeps the texture and spiced flavor profile authentic.
high proteinHigh-protein
Add 1/4 cup of roasted chickpea flour (besan) to the onion filling. This boosts protein content and helps bind moisture, making the filling even drier and more stable.
gluten freeGluten-free
Substitute all-purpose flour with a blend of 1.5 cups rice flour and 0.5 cup chickpea flour. Add a tablespoon of xanthan gum to the dough for elasticity, and fry at a slightly lower temperature.
Why this is on our healthy list.
Good Source of Dietary Fibre
The onion base and whole spices provide a moderate amount of fiber, aiding digestion and promoting a feeling of fullness.
Rich in Antioxidant Spices
Turmeric, cumin, fennel, and coriander are all high in antioxidants that help combat oxidative stress and support immune health.
Contains Anti-Inflammatory Compounds
Ginger and turmeric in the filling are known for their anti-inflammatory properties, potentially reducing joint and muscle discomfort.
Low in Added Sugar
This savory snack relies on natural onion sweetness and tangy amchur, with no added refined sugar, making it a better choice than many sweet pastries.
Frequently asked questions
This usually happens if the dough is over-kneaded or rested too little. Knead just until combined and let the dough rest for at least 20 minutes to relax gluten, ensuring a tender, flaky crust.
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