Pyaaz Kachori
A classic Rajasthani street food treat! These deep-fried pastries are delightfully flaky and stuffed with a spicy, tangy onion filling. Perfect as a hearty snack with a cup of chai.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, semolina, and 0.75 tsp of salt.
- c.Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky crust.
- d.Gradually add water, a little at a time, and knead to form a semi-soft, pliable dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Onion Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds, crushed fennel seeds, crushed coriander seeds, and asafoetida. Sauté for 30-40 seconds until fragrant.
- c.Add the chopped green chilies and sauté for another 30 seconds.
- d.Add the finely chopped onions and cook for 5-7 minutes, stirring occasionally, until they become soft and translucent.
- e.Reduce the heat to low, add the gram flour (besan), and roast for 2-3 minutes, stirring continuously, until it releases a nutty aroma. This helps absorb excess moisture from the onions.
- f.Add all the dry spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder, along with sugar and 1 tsp of salt. Mix well and cook for another minute.
- g.Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely. Do not proceed until the filling is at room temperature.
- 3
Step 3
- a.Assemble the Kachoris
- b.Once the filling is cool, divide the rested dough and the filling into 8 equal portions. Roll them into smooth balls.
- c.Take one ball of dough and use your fingers and palm to flatten it into a 3-inch circle, creating a small bowl shape. Keep the edges thinner than the center.
- d.Place a portion of the onion filling in the center.
- e.Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
- f.Gently flatten the stuffed ball between your palms to form a 3-4 inch kachori. Be careful not to apply too much pressure, which could cause it to burst.
- 4
Step 4
- a.Fry the Kachoris to Perfection
- b.Heat the oil for deep frying in a kadai or deep pan on a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
- c.Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
- d.Fry on very low heat for 12-15 minutes. Do not disturb them for the first few minutes. They will slowly puff up and float to the surface.
- e.Once they are puffed and pale golden, gently flip them. Increase the heat to medium-low and continue to fry for another 5-7 minutes, flipping occasionally, until they are golden brown and crisp on both sides.
- f.Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Pyaaz Kachoris hot with tamarind chutney, mint-coriander chutney, or a cup of hot masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a crispy, flaky kachori ('khasta') is frying on low heat. Frying in hot oil will cook the outside quickly, leaving the inside raw and soft.
- 2Ensure the filling is completely cool before stuffing. A warm filling will release steam and can cause the kachoris to break open while frying.
- 3Seal the kachoris very well. Any small opening will cause the filling to leak into the oil, creating a mess.
- 4Do not roll the kachoris with a rolling pin. Use your palms to gently flatten them to maintain an even thickness and prevent bursting.
- 5The consistency of the dough is important. It should be semi-soft – not too hard, which makes it difficult to shape, and not too soft, which makes the kachori oily.
Adapt it for your goals.
Aloo Pyaaz Kachori
Add 1-2 boiled, peeled, and mashed potatoes to the onion filling for a heartier and softer texture.
Whole Wheat KachoriWhole Wheat Kachori
For a healthier alternative, replace half or all of the all-purpose flour with whole wheat flour (atta). You may need to adjust the water quantity slightly.
Spicier FillingSpicier Filling
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for an extra kick.
Why this is on our healthy list.
Digestive Aid
The spices used in the filling, such as fennel seeds, cumin, and asafoetida, are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Rich in Antioxidants
Onions are a primary ingredient and are an excellent source of antioxidants like quercetin, which helps combat inflammation and protect cells from damage.
Source of Plant-Based Protein
The use of gram flour (besan) in the filling adds a modest amount of plant-based protein and fiber to this indulgent snack.
Frequently asked questions
Pyaaz Kachori is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation as an occasional treat rather than a daily food item.
