Rajasthani Pyaaz ki Kachori

Rajasthani Pyaaz ki Kachoris are crispy, flaky and delicious deep- fried Indian flatbreads with spicy onion filling.

5 from 3 votes

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Course: Appetizer, Main Course

Cuisine: Indian, Rajasthani

Diet: Hindu, Vegetarian

Keyword: Deep Fried, Festive Recipes, Indian Breads, Indian Street Food

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: Servings

Calories: 711kcal

Author: Aayushi Patel

Get Recipe Ingredients

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.

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.

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!

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.