January 22, 2013

How to Make Pyaaz Kachori


Recipe by Naiya Sheth : Learn how to make Pyaaz Kachoi. In earlier recipe we learn to make Khasta kachori, Crispy khasta kachori, Raj kachori and paneer kachori. But now it's time for Pyaaz kachori means a very delicious snack from all time favourite pyaaz - onion. Originally it's a Rajasthani food from jodhpur. In fact dal bati churma is also a very popular rajashani dish. But this home made recipe is very delicious, and can be served as snacks and break fast. It is a very popular street food in rajasthan. So enjoy this recipe today.

Preparation time - 10 minutes
Cooking time 25 to 30 minutes

Ingredients to make Pyaaz Kachori:

For outer  Layer:

1 recipe of khasta kachori - outer layer

For stuffing:

500 grams onion finely chopped
2 table spoon oil
3 to 4 green chillies - finely chopped
2 table spoon besan - gram flour
2 tea spoon red chilli powder
1/2 tea spoon garam masala powder
1/4 tea spoon roasted cumin powder
Salt to taste
2 to 3 bay leaves - tejpatta
1/2 tea spoon kalongi - nigella 
1 tea spoon fennel seeds - saunf
2 to 3 table spoon finely chopped coriander leaves
1/2 tea spoon dry coriander powder
Oil for frying

To serve with: 

Method to make Pyaaz Kachori:

For outer layer:

For stuffing:


  • Heat oil in a pan and add kalonji, saunf, bay leaf and onion to it, sauté till onion turns to light brown in colour.
  • Now add all dry spices and again sauté for 2 to 3 minutes. 
  • At last add coriander leaves and remove bay leaf from the mixture. 
  • Let it cool at room temperature.
  • Make 12 equal size balls from stuffing and keep a  side.

How to proceed:

  • Divide dough in 12 (approx.) equal potion. 
  • Roll the ball and place a portion of stuffing at the middle of it. Seal properly and again roll carefully. Repeat the same for remaining.
  • Heat oil in a pan and fry kachori at very slow flame till light brown.
  • When ready remove and drain over absorbent tissue.
  • Serve hot and delicious Pyaaz kachori with sweet and green chutneys.
  • Left over kachori can be served by heating in OTG.

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