Pyaaz ki Kachori
Crisp, flaky pastry shells packed with a spiced onion and fennel filling, deep-fried to a deep golden crunch — a beloved Jaipur breakfast institution.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 290 kcal
Equipment
- •Kadai for deep frying
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 290 kcal
Instructions
- 1
Rub ghee (clarified butter) and a pinch of salt into the flour until crumbly. Add cold water to form a stiff dough and rest for 20 minutes.
- 2
Heat a little oil in a pan. Add asafoetida, fennel seeds, coriander seeds, and chopped onions.
- 3
Cook the onions on low heat until soft and clear without browning. Let them cool completely.
- 4
Stir in red chilli powder, amchur (dried mango powder), garam masala, and salt. Make sure the filling stays dry.
- 5
Divide the dough into balls and flatten each into a small disc. Place a spoonful of filling in the centre.
- 6
Pull the edges together to seal the dough. Gently flatten into a thick disc without spilling the filling.
- 7
Heat oil to medium-low and slide in the kachoris (stuffed pastries). Fry slowly for 12-15 minutes, turning occasionally, until deep golden and crisp.
- 8
Drain on kitchen paper. Serve warm with green chutney or spicy sonth (tamarind-date) chutney.
Chef's tips
Fry on medium-low heat for a long time to get flaky, fully cooked layers. Always let the onion filling cool completely before stuffing to avoid sogginess.
Ingredient substitutions
- maida → a mix of maida and whole wheat flour for a heartier crust
Storage
Store cooled kachoris in an airtight container for 2 days at room temperature.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Frying on high heat, which leaves the centre raw and doughy.
- •Using warm onion filling, which creates steam and makes the crust soggy.
Serving suggestions
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