Pyaaz ki kachori


Made these utterly delicious, crispy, flaky, full of flavors Pyaaz ki kachori last week and that too twice. I was not sure about about the taste before making these as I have never tasted pyaaz ki kachori 🙊 The 1st time I made this, I used ginger garlic paste and I was not quite impressed with the taste. I personally feel, the filling tastes more like a sabzi if made using ginger and garlic. So next time, made it without ginger and garlic paste and it came out really nice.

I did go through a few recipes online before making these, and also asked my mom about it. Her cooking style is a lot different from mine and her tips really helps me cook some good food. I followed one of her tips while making the kachoris too (sharing it below).
This stuffing is one of the most easiest one, which uses just a few ingredients and still tastes awesome. For making the dough, I have used ghee and trust me when I say it made the kachoris even more delicious, so please try not to skip using ghee. You can only use refined oil too if you don’t feel comfortable adding ghee or use half ghee and half oil. Also use warm water to knead. We don’t have to make a soft dough like the one we make for chapatis. The dough of the kachori needs to be a little stiff, so add water just enough to bring the dough together. This will give you really crispy outer part.


I also really like using some extra hing in the stuffing. It gives an awesome flavor, but reduce the quantity if you are not too comfortable using the mentioned quantity. I have used coriander seeds and saunf too but not as tadka. I crushed them slightly using mortar pestle and added it after sauteing the onions for a few seconds. This was my mom’s tip. Try doing it and you will know the difference. I am sharing two pictures below for you to get an idea on how thick to cut the onions and also a picture of the final stuffing. Please excuse the poor quality of the pictures as they were taken at night. I made them for breakfast the 2nd time and prepared the filling at night. Lets move to the recipe now.


For the dough:
2 cups Maida
Salt to taste
5 tbsp ghee or oil, I used 3 tbsp of ghee and 2 tbsp of rice bran oil
Warm water as needed to knead

For stuffing:
2 1/2 cups chopped onions
1/4 cup roasted besan (please roast besan carefully before preparing the stuffing, make sure its not burnt)
1 tsp jeera/Cumin seeds
1 tsp hing (use less if you don’t like strong hing flavor)
1 tsp red chilly powder (I used degi mirch)
1/2 tsp haldi
1 1/2 tsp amchoor powder
2 tsp saunf
2 tsp coriander seeds
Salt to taste
2 tbsp oil


Mix together maida, salt, ghee. Using warm water, bring together everything and form a hard stiff dough. Don’t knead the dough much at all, just bring them together. Cover with a wet cloth, let it sit and prepare the stuffing.

For the filling, chop the onions, a little thicker than usual. We don’t want finely chopped onions or even too thick. Heat oil in a wok, add jeera, let it crackle and add onions. Saute for a few seconds and add hing, crushed coriander seeds, crushed saunf, haldi and red chilly powder. Mix everything well. Keep the flame low. After a few minutes of sauteing, you will be able to smell the aroma of the stuffing. Add amchoor and salt at this point. Mix well and cook for 2 minutes. Add garam masala along with roasted besan. Mix everything really well and cook it for another 2 minutes. The filling is ready. Let the mixture cool down a little before making the kachoris.

Now divide the dough into 12 equal portions and the stuffing too. Roll the divided dough into smooth balls and flatten it between your plam. Take one ball at a time, using rolling pin, flatten the balls into a circle, just as a size of a poori. Put one portion of the stuffing in the center, apply little water in the edges, bring the edges together and seal really nicely by pressing them. Now using your fingers, press the kachoris lightly in order to flatten them a little. Prepare all the kachoris similarly and keep them covered with wet cloth. Now heat oil in a wok, make sure the is neither too hot nor cold. If the oil is too hot, the kachoris will get cooked from outside but inside will remain uncooked. And if the oil is not hot enough, the kachoris will soak a lot of oil. The oil should be medium heated, and kachoris needs be cooked in low or medium flame to make it crispy. I prepared all the kachoris in low flame. Fry all the kachoris and serve with chutney of your choice.

Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.

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30 thoughts on “Pyaaz ki kachori”

  1. WoW! Thats looks super delicious! Hing adds great flavors to kachoris….and no doubt crushed coriander fennel seeds go a long way in making its stuffing unique! Very well executed! Love the recipe 🙂

  2. Thank you for the detailed recipe. It’s so important to know the frying temperature, etc. will this soon as I have never made kachori’s at home. I am drooling over your pics!!

    1. Thanks so much Archana.. these things makes a lot of difference.. frying at right temperature, adding oil to the dough etc.. Do try making kachoris sometime, you will love it 🙂

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