When it comes to Indian street food, few snacks can rival the irresistible charm of Pyaaz Ki Kachori — a flaky, golden pastry stuffed with spicy onion filling that bursts with flavor in every bite. This beloved Rajasthani treat, which hails from the vibrant city of Jodhpur, has earned a place in the hearts (and kitchens) of food lovers across India and beyond.
Whether you are reminiscing about a trip to Rajasthan or simply craving something crispy and savory with your chai, Pyaaz Ki Kachori is the answer. The good news? You don’t have to travel to Jodhpur to enjoy it. With a little preparation and a few pantry staples, you can make this flavorful snack right in your own kitchen — with ease!
Why We Love Pyaaz Ki Kachori
- Crispy on the Outside: The dough is fried to golden perfection, resulting in a satisfying crunch.
- Spicy and Tangy Inside: The onion filling is sautéed with spices, making each bite warm, bold, and aromatic.
- Perfect with Chutney or Chai: Serve it with tamarind chutney or a cup of masala tea for a perfect snack-time experience.
- Versatile: Great as a tea-time snack, festive appetizer, or even part of a full Rajasthani meal.
What You Will Need
For the Dough:
- 2 cups all-purpose flour (maida)
- 4 tbsp ghee or oil
- ½ tsp salt
- Cold water to knead
For the Filling:
- 2 cups finely chopped onions
- 2 tbsp gram flour (besan)
- 2 tbsp oil
- 1 tsp fennel seeds (saunf)
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 tsp grated ginger
- 1–2 green chilies, finely chopped
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp amchur (dry mango powder) or a squeeze of lemon
- Salt to taste
Step-by-Step of Making Pyaaz Ki Kachori at Home
1. Prepare the Dough
- In a mixing bowl, combine flour, salt, and ghee/oil.
- Rub the ghee into the flour with your fingers until it resembles breadcrumbs.
- Gradually add cold water and knead into a stiff dough.
- Cover and let it rest for at least 30 minutes.
2. Make the Spicy Onion Filling
- Heat oil in a pan. Add mustard seeds, cumin seeds, and fennel seeds.
- Once they crackle, add ginger and green chilies, sauté briefly.
- Add chopped onions and sauté until translucent.
- Add turmeric, coriander powder, chili powder, and salt. Mix well.
- Add besan and cook for a few minutes until the raw smell disappears.
- Finish with amchur or lemon juice. Let the mixture cool completely.
3. Shape and Fill the Kachoris
- Divide the dough into equal portions and roll each into a small disc (about 3 inches wide).
- Place a spoonful of onion filling in the center. Gently gather the edges and seal tightly.
- Flatten slightly with your fingers to form a thick disc. Ensure the filling doesn’t spill out.
4. Fry to Golden Perfection
- Heat oil in a deep pan on medium heat.
- Gently slide the kachoris into the oil and fry on low to medium flame until golden and crisp on both sides.
- Avoid high heat as it can cause them to brown too quickly without cooking the inside properly.
Serving Suggestions
- Tamarind Chutney: The sweet-tangy dip perfectly balances the spicy filling.
- Green Mint Chutney: For a fresh, herby kick.
- Masala Chai: For the ultimate Rajasthani snack experience.
- As Part of a Meal: Pair with aloo sabzi and curd for a filling breakfast or brunch.
Tips for Perfect Kachoris
- Resting the Dough helps in achieving a flakier texture.
- Cool the Filling before stuffing to prevent soggy dough.
- Fry on Medium-Low Heat for even cooking and crispiness.
- Make Ahead: You can shape and refrigerate them for a few hours before frying.
A Taste of Rajasthan in Every Bite
Pyaaz Ki Kachori isn’t just a snack — it’s a part of Rajasthan’s culinary soul. Each bite takes you to the bustling markets of Jodhpur, where the air is filled with the scent of spices and sizzling street food. And now, you can bring that flavor and magic into your home with this simple, satisfying recipe.
