Rajasthani Pyaaz Ki Kachori

Pyaaz ki kachori

Rajasthani Pyaz Ki Kachoris are the famous snack or breakfast item from the state of Rajasthan in India. Those of you who don’t know about kachoris, these are a kind of deep-fried handmade pastry with spicy fillings of potato, lentil or onions. Many compare these to handmade pies but I feel the crispy and flaky texture of the kachoris is much more like Puff Pastry. Pyaaz ki Kachoris are filled with a spicy filling of onions in Indian spices with potato and chickpea as the base.

These kachoris take me back to my college days(to my college hostel), where these were the part of birthday treats for boarders, and came to our rescue whenever we, the boarders wanted to escape the hostel food. Canteen Baba ki Kachoris were famous among all of us. Canteen Baba the man who single-handily ran the college canteen and served us some lip-smacking simple food in a loving way. Be it the aloo-paranthas or the bread toast or our beloved Maggi (a kind of ready to eat noodle in India)with special Chai, everything was available in his small canteen. Getting nostalgic!! I learned to make these kachoris as I missed the typical Pyaz ki kachori when I finished my college and went back home. We make Aloo Ki kachoris that are little different and  Dal ki kachoris at home that are more popular in Uttar Pradesh(U.P) and Delhi region. After a few trails and errors, now I can say that my kachoris come out perfect, no bubbles, and absorb very little oil while frying. Do see the detailed recipe and notes if you too struggle to fry a perfect bubble free kachori!! This is going to be a long post so please be patient while reading the detailed recipe 😊!!

In Rajasthan, these kachoris are served with a special and simple kadhi, quite different from the Punjabi Kadhi served in other North Indian states of U.P, Punjab and Haryana. This kadhi has no-onion and garlic and is thin in consistency. Diwali is over but not the celebrations and festivities. I had planned to make these kachoris on Diwali but we had a small potluck with friends and the menu was Dal Makhani and Paneer dish with some starters, so I dropped the idea. Instead made these on the weekend, it is getting very cold and chilly here, with dropping temperatures one doesn’t mind eating something fried and comforting food. So I made these for our Saturday brunch and we enjoyed Kachoris in a traditional Rajasthani way with hot pipping kadhi and green and tamarind and remembered my dear friends as I always do whenever I eat these delicious kachoris. My little ones loves to have these with tomato ketchup and elder ones wanted spicy green chutney with it.

Kachori with Chutneys

The crispy Kachoris dunked in hot pipping spicy Kadhi top with tangy tamarind chutney  and spicy green chutney make lip-smacking, taste-buds tantalizing treat 😋!! Let’s see how I make these crispy flaky kachoris and the spicy kadhi!!

Kadhi Kachori

Rajasthani Pyaz ki Kachori with Kadhi

  • Difficulty: easy
  • Print


For outer covering:

  • Whole Wheat flour/All Purpose Flour(Maida)-2 Cups
  • Ghee or Butter- 2-3 tbsp
  • Caraway Seeds(Ajwain)- 1/2 Tsp
  • Salt- 1Tsp or as required
  • Chilled water for kneading the dough.

For filling:

  • Onion finely chopped- 1 big
  • Boiled Potato/ Aloo- 1(medium)
  • Chickpea Flour/Besan- 2 Tbsp
  • Green Chilies-1-2
  • Cumin Seeds- 1 Tsp
  • Fennel/Saunf Seeds-1 Tsp
  • Red Chilli Powder- 1Tsp
  • Dry Mango Powder- 1 Tsp
  • Dry Ginger Powder- 1/2 Tsp
  • Asafoetida- A pinch
  • Salt to taste

For Kadhi:

  • Yogurt – 1 cup
  • Chickpea flour- 2 Tbsp
  • Cumin seeds-1/2 Tsp
  • Asafoetida- a pinch
  • Turmeric Powder- 1/4 Tsp
  • Red Chilli Powder-1/2 Tsp or as per taste
  • Salt to taste


Making Kachoris

  1. Take whole wheat flour, caraway seeds and salt. Mix well.
  2. Add oil in flour and rub it well, till the flour resembles breadcrumbs. This is known as ‘moin’. The flour should come together when taken in hand like shown in the pic below.
  3. Knead the dough with water to a soft dough.  Don’t knead it tight.
  4. Cover the dough keep aside for at least 20 minutes.
  5. Dry roast the coriander seeds and fennel seeds. Grind coarsely in a motor pestle and keep aside. You can use fennel powder and coriander powder also. Take 1/2 Tsp each.
  6. Dry roast chickpea flour/besan in a pan and keep aside.
  7. To prepare the filling, in a pan heat oil and add asafoetida, cumin seeds.
  8. When seeds crackle, add onions and saute till light pink. Add the dry spice powder coriander-fennel powder, red chili powder, dry mango and ginger powder.
  9. Add roasted chickpea flour and mashed boiled potatoes. Add salt to taste. Mix well and saute for a minute.
  10. Cool the filling and make small tennis sized balls.
  11. Take the dough and divide into small equal sized portions.
  12. Flatten the dough with fingers, put the filling portion and seal the dough as shown in the pic.
  13. Similarly, fill and roll out all the portions of the dough. Keep all the kachoris covered.
  14. Heat oil in a kadhai or heavy bottomed pan.
  15. To fry the kachoris the oil should be warm, not hot. To check the correct temperature of oil, drop a small portion of dough into it should sizzle and rise slowly not immediately. The temperature of oil is very important as if the oil is very hot, kachori covering will cook from outside only and the inside will remain raw.
  16. Drop 3-4 kachoris in oil and fry on slow flame. The secert to bubble free kachoris is frying on low flame.
  17. Fry all the kachoris till light brown.
  18. Serve hot with green chutney, tamarind chutney and kadhi.

To make Kadhi:

  1. In a bowl, take yogurt add chickpea flour, turmeric powder, red chili powder, salt. Add a cup of water and mix well till no lumps remain.
  2. Heat oil in a pan or kadhai, add asafoetida and cumin seeds. When seeds crackle, add the yogurt-chickpea mixture and stir it for 2-3 minutes to avoid curdling.
  3. Cook kadhi for 4-5 minutes till it starts to thicken. This kadhi is quite runny as, unlike the Punjabi Kadhi that is made in other northern parts of India.
  4. Take off the flame and re-heat it when serving with kachori.

Making the Dough for covering

Making the filing

Making Kachoris

Making Kadhi

Making Kachoris may seem a tedious task but trust me it is very easy, the only time it takes is frying the kachoris and at the right temperature. Make Pyaaz ki kachoris for your special occasion and enjoy the treat with your loved ones. These can be made 1 day ahead and can be reheated in the oven. The simple and delicious Kadhi that is served along with kachoris is optional, these can be enjoyed with chutneys only or on its own also. Diwali is over but the party continues. If you haven’t made these kachoris on Diwali then make it now and enjoy the treat like we did!!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

18 thoughts

  1. Love any kind of khasta kachori Swaty. This pyaaz one with the different kind of kadhi, looks like a super snack to have. I tried to make some over diwali and after a while the outer pastry went all soft. Perhaps I didn’t let it fry over low heat.

    1. This one is my personal favourite from Rajasthani Cuisine.. I too learned from a Rajasthani friend that the trick lies in low frying.. this way kachoris stay crispy for long..

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