How to make Pyaaz ki Kachori -

Pyaaz ki Kachori is a traditional Rajasthani snack which satisfies your taste buds to the core. Its raw, authentic flavour is bound to make this kachori your favourite snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) dough, Onions (pyaaz)

Cuisine : Rajasthani

Course : Snacks and Starters

Pyaaz ki Kachori

Pyaaz ki Kachori Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pyaaz ki Kachori Recipe

  • Refined flour (maida) dough as required

  • Onions (pyaaz) , finely chopped 2 medium

  • Oil 1 tbsp + to deep fry

  • Cumin seeds 1 teaspoon

  • Ginger , finely chopped 1 inch

  • Garlic , chopped 1 tablespoon

  • Green chillies , chopped 1 teaspoon

  • Fennel seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Salt to taste

  • Black peppercorns , crushed to taste

  • Fresh coriander leaves , chopped 1 tablespoon

  • Date-tamarind chutney to serve


Step 1

Heat 1 tablespoon oil in a non-stick pan, add cumin seeds and sauté till their colour changes.

Step 2

Add ginger, garlic, green chillies, fennel seeds and coriander seeds, mix and sauté for 1 minute.

Step 3

Add onions, mix and sauté till light golden brown. Add red chilli powder, dried mango powder and salt, mix and sauté for 1 minute.

Step 4

Add crushed peppercorns, mix and sauté. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.

Step 5

Divide the dough into equal portions and shape into balls. Shape each ball into a katori, put a portion of the onion mixture in it, bring the edges together, seal and shape into balls. Lightly flatten each stuffed ball using your fingers into small thick disc.

Step 6

Heat sufficient oil in a kadai. Slide in the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 7

Arrange the kachoris on a serving platter and serve hot with date-tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.