Rajasthani Pyaaz ki Kachoris are one of my favorite Indian Flatbreads. These deep-fried flatbreads are stuffed with a spicy and delicious onion filling. Which quite literally makes them the best! These with Rassewale Aloo is a favorite breakfast of mine from Rajasthan.
You should Make these Pyaaz ki Kachoris Because
- They are delicious
- They are easier to make than you think
- They are always a great hit at parties
What are Kachoris?
Kachoris are crispy, flaky, deep-fried Indian Flatbreads that are made with a stuffing of either lentils, onions, potatoes, or peas. These kachoris were first made in the 7th century according to Jain scriptures. Interesting, right? There are no evident proofs, but I believe that Kachoris are from the heart of Rajasthan! As far as I know, most kachori recipes are from the States of Rajasthan, Gujarat, and Maharashtra in India.
What are Rajasthani Pyaaz Ki Kachoris?
Pyaaz in English means onions. And Kachoris are stuffed deep-fried Indian flatbreads. These Indian flatbreads originated from the state of Rajasthan, and hence the name. An aromatic, spicy filling is prepared by roasting and grinding a special coarse spice to make the onion filling with gram flour. These are insanely delicious and if you haven't tried them yet, I suggest you definitely should.
My favorite has to be these pyaaz ki kachoris. Whenever I am in Jaipur, the first thing to eat on my list is these Jaipuri (Rajasthani) Pyaaz ki Kachoris! I love them so much that I would always get them packed for home which usually is an 8-hour drive!
Ingredients to Make These Kachoris
For The Dough
- All-Purpose Flour - The dough is a very important part of the recipe and you want to get it right. All-purpose flour works the best for this recipe!
- Semolina - Adding semolina to the flour helps with the crispy flaky texture, and makes sure our kachoris are not oily.
- Ghee - Ghee is used as the shortening/ moyan for this recipe. The ghee makes sure that you get a beautifully crispy and flaky crust of the kachoris
- Seasonings - Carrom Seeds, Nigella seeds, and Salt are added to the flour for the seasoning of the pyaaz ki kachori dough
- Water - For this recipe, you will need about 6 tablespoons of water, it depends on the quality of the all-purpose flour you use!
For the Stuffing and Deep Fry the Rajasthani Pyaaz ki Kachoris
- Seasonings - I make a spice mix by roasting black peppercorns, fennel seeds, cumin seeds, and coriander seeds. Once we roast the seeds, we will make a coarse spice mix using a spice grinder. Asafetida is used to give a unique pungent and earthy taste to the pyaaz ki kachoris.
- Oil - use any oil of your choice. I personally like to use grapeseed oil or avocado oil for cooking.
- Aromatics - I use Ginger and green chilies in this recipe to add the pungent spice to the kachoris stuffing!
- Onions - Pyaaz literally translates to onions. So you need onions for this recipe.
- Ground Spices - Red Chili powder, Amchur (Dry Mango Powder), and Salt are also used to make the stuffing
- Besan - I like to sprinkle besan (gram flour) to hold the onion stuffing together when added to the flatbread, adding a delicious nutty taste to it.
- Herbs - What is Indian food without a generous sprinkle of fresh cilantro? Isn't it? I feel it makes everything look fresh and inviting!
Deep Fry The Kachoris
- Oil - I like to use Vegetable oil as it is the best oil to use for deep frying, because of its highest smoking point.
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Expert Tips to Make This Recipe
- I add shortening in the dough properly, because it helps to make the texture of these kachoris crispy and flaky.
- The dough shouldn't be watery or too soft. You need a soft yet firm dough to make this recipe.
- Please don't let the onions brown, you don't want jammy stuffing. It is important to get a light crunch of the onions when you bite into the kachori. If you like raw onions, you can add about 2 Tablespoons of finely chopped onions to the prepared stuffing.
- Stuff and seal the kachoris properly so they don't open while deep frying.
- Be patient when you deep fry these Indian Flatbreads. Keep the flame to about medium-low setting, and you must be patient while cooking them. Cook them until they turn beautifully golden.
- Serve the hot with Masala Chai and Imli Chutney
Jump To: Recipe
Rajasthani Pyaaz ki Kachori
For The Dough
- 1 Cup All Purpose Flour
- 1 Tablespoon Semolina
- 1/2 Teaspoon Nigella Seeds
- 1/2 Teaspoon Ajwain
- 1/2 Teaspoon Salt
- 2 Tablespoon Ghee (Use oil if you want to make them vegan)
- 6-7 Tablespoon Water
For the Stuffing
- 1/2 Tablespoon Cumin Seeds
- 1/2 Tablespoon Black Peppercorns
- 1/2 Tablespoon Coriander Seeds
- 1 Teaspoon Fennel Seeds
- 1.5 Tablespoon Oil
- 1/8 Teaspoon Asafetida hing
- 1/4 inch Ginger finely chopped
- 1 Thai Green Chili finely chopped
- 1 Cup Onion Finely Chopped
- 1/2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Dry Mango Powder Amchur
- 1/2 Teaspoon Salt
- 1 Tablespoon Besan
- 1 Tablespoon Cilantro Finely Chopped
Deep Frying The Kachoris
- 2 Cups Vegetable Oil
Make the dough
- Add all-purpose flour, semolina, nigella seeds, carrom seeds (ajwain) and salt.
- Next add ghee. Mix well with the tip of your fingers.
- Use enough ghee for the shortening of your dough. When you take a handful of the dough mix and try to make a lose ball of flour. This will ensure that your moyan is right.
- Add water using a tablespoon at a time, as you don't want the dough to be sticky and too soft.
- Start kneading the dough using your fingers, this will hydrate the dough properly, that will ensure that your kachoris puff us, when you cook them.
- Knead a soft yet a tight dough. Grease the dough with some ghee, cover with a kitchen towel, and set it aside for minimum 30 minutes.
For Making The Stuffing
- In a small frying pan on medium low heat, add coriander seeds, cumin seeds, black peppercorns and fennel seeds. Roast them for a minute stirring them constantly until aromatic. Take it out in a bowl. And let it cool down.
- Now using a spice grinder, grind the roasted whole spices coarsely to make a spice mix.
- Now place a frying pan on medium flame. Add Oil. Add the prepared spice mix along with asafetida (hing) and cook it for 20 seconds.
- Next, add in the finely chopped ginger and green chilies. Sauté them for 30 seconds.
- Now add the finely chopped onions, along with red chili powder, Dry Mango Powder (Amchur), and Salt.
- Mix it well, and cook until onions soften.
- Now add besan and finely chopped cilantro. Cook for another minute, and turn off the flame.
Make The Kachoris
- After 30 mins, you will see small white dots on the dough, which means the gluten has formed in the dough and is ready to make the kachoris.
- Now divide the dough in 6-7 equal parts.
- Roll each doughball in about 2.5-3 inch diameter circles, and add about 1.5-2 tablespoons of the filling in the center of the rolled doughball. Leaving the sides to encase the filling by pinching the dough together from side to side. Pinch the extra dough off.
- Now flatten the stuffed kachoris using the palm of your hand gently, and try to make the edges a little thinner.
- Make the kachoris in a similar way with the prepared doughballs. and get the oil ready for deep frying!
Deep Fry the Kachoris
- In a frying pot, add 2 cups of vegetable oil on medium low flame. Let it get hot enough to fry the kachoris.
- Now take a tiny piece of dough and test if the oil is ready. If the dough comes up floating in the oil right away, the oil is ready, and you can start deep frying the kachoris.
- Add 3-4 Kachoris at a time. Don't over crowd the frying pot. You want to fry them patiently on medium low flame, until the kachoris are golden from all sides.
- Place them in a plate lined with paper towel, once they turn golden.
- Serve them hot with masala chai and imli ki chutney
- Knead the dough tight yet soft.
- Let the dough rest for atleast 30 minutes before making the kachoris
- Encase the filling of the kachoris in the center of the rolled dough ball, and seal the dough properly.
- Deep-fry the kachoris patiently. If you fry them on high flame, they will puff up unevenly and may not be crispy.