Pyaz Ki Kachori – Cuisine of Rajasthan

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Pyaz ki Kachori……originated in jodhpur and popular throughout Rajasthan is a spicy and savoury pastry, filled with onion and seasoned with some hot masala to give it a tangy taste.

Pyaz Ki Kachori

In last 2 3 months, I had some trips to Dholpur, city in eastern part of Rajasthan, where I got the chance to taste the famous cuisines of Rajasthan. I really enjoyed the trips as we were celebrating the each day with newborn member in our family and with lots of different cuisine of Rajasthan. Everyday in breakfast there were new snacks like Pyaz ki Kachori, bedmi ki puri, Dal ki kachori and that all served with special and spicy Aalu ki sabzi. These delectable snacks had some unique taste and crunch that I simply absorb them in my taste buds and tried to recreate that awesome cuisine of Rajasthan. I served Pyaz Ki Kachori with green chutneykhatti meethi chutney and hot Chai and I really enjoyed cooking my kachories and its fun to make them.

Pyaz Ki Kachori Masala

Pyaz ki Kachauri Preparation

So here is my creation of Pyaz Ki Kachori, Which will definitely take you to somewhere with exotic flavours of Rajasthan.


Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 Servings

Serving Size: 2 Kachori


Pyaz Ki Kachori is a perfect snack for tea time and it will definitely re-energize your day with some old memories of Rajasthan.


For The Dough
For The Onion Filling
  1. All Purpose Flour - 2 Cups
  2. Oil - 1 Tablespoon
  3. Water as per required for the soft dough
  4. Oil For Frying
  5. Vegetable Oil - 2 Tablespoon
  6. Cumin Seeds - 1 Teaspoon
  7. Fennel Seeds - 1 Teaspoon
  8. Asafoetida Powder - 1/2 Teaspoon
  9. Red Chili Powder - 1 Teaspoon
  10. Garam Masala Powder - 2 Teaspoon
  11. Chaat Masala Powder - 2 Teaspoon
  12. Dry Mango Powder - 3 Teaspoon
  13. Chopped Onion - 1/2 Cup
  14. Gram Flour - 1/2 Cup
  15. Finely Chopped Coriander Leaves - 1/2 Cup
  16. Salt as per Taste


For The Dough
For The Onion Filling
How To Proceed
  1. Combine all the ingredients in a bowl and knead into a semi soft dough, Knead for 3 to 4 mins.
  2. Cover the dough and keep aside.
  3. Heat the oil in a broad non-stick pan.
  4. Add fennel seeds and cumin seeds, when crackle add asafoetida powder.
  5. Add chopped onions and stir well for 5 minutes.
  6. Now add gram flour, garam masala powder, chat masala powder, dry mango powder, chili powder and salt,mix well and cook on a medium flame till all the mixture turn brown.
  7. Remove the mixture from the flame and add chopped coriander leaves.
  8. Let it cool and keep aside.
  9. Divide the dough in equal portions.
  10. Roll out each portion of the dough into a diameter circle.
  11. Place one portion of onion filling in the centre.
  12. Bring together all the sides, seal it tightly and remove any excess dough.
  13. Roll the filled portion again and ensure that the filling does not spill out.
  14. Repeat the steps to make more kachories.
  15. Heat oil in a deep kadai and deep fry kachories on a medium flame for 3 to 4 minutes and then fry on a slow flame till the kachories turn golden brown.
  16. Drain on a absorbent paper and serve immediately.


While filling the onion mixture try not to fill it over as it can cause the kachories to break while frying.Try to fry kachories on slow flame to make crispy kachories.Serve these kachories with green chutney, khatti meethi chutney and hot tea.


And don’t forget to click on my video version of Pyaz Ki Kachori


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