Simple, practical, and full of everyday flavour, pyaz ki kachori recipe | onion kachori | jaipuri pyaaz kachori recipe is a vegetarian north india, rajasthan snacks made with oil, cumin / jeera, and coriander seeds in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 60 minutes
- Yield: 8 Servings
- Category: snacks
- Cuisine: north india, rajasthan
Ingredients
for stuffing:
- 3 tsp oil
- ½ tsp cumin / jeera
- ½ tsp coriander seeds (crushed)
- ½ tsp fennel / saunf
- pinch hing / asafoetida
- 1 chilli (finely chopped)
- ½ tsp ginger paste
- 2 onion (roughly chopped)
- ¼ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp garam masala
- ¼ tsp aamchur / dry mango powder
- ¼ tsp sugar
- ½ tsp salt
- ¼ cup besan / gram flour
- 2 tbsp coriander (finely chopped)
for dough:
- 2 cup maida / plain flour
- 1 tbsp rava / semolina / suji (fine)
- ½ tsp salt
- 2 tbsp ghee / clarified butter
- water to knead
- oil for frying
Method
- firstly, pinch a small lemon sized ball and flatten it.
- now scoop 1 tbsp of prepared pyaz stuffing and place in the centre.
- get the edges together and form a bundle.
- close the top by pressing and flattening.
- furthermore, gently press the edges and flatten to form a poori size.
- when the oil is medium hot, add prepared kachori.
- do not touch it for a minute or till they float. then press with the spoon to puff up. turn around and fry the kachori till it turns golden brown all over.
- finally, serve pyaz kachori as it is or with green chutney and tamarind chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
