Discover the authentic flavor of Rajasthan with this Jaipuri Pyaz Ki Kachori Recipe, a beloved street snack that makes every bite a celebration of texture and spice. Encased in an ultra-crisp, flaky shell, the savory onion filling—embellished with aromatic spices—creates a perfect harmony of juiciness and crunch. Unlike other kachoris that rely on dry moong dal or peas, the onion stuffing here retains a delightful moistness, making every mouthful both satisfying and bursting with flavor. Serve it piping hot, either as a stand-alone treat or paired with green and tamarind chutneys for that unmistakable chaat experience.
Perfect for breakfast or an evening indulgence, this recipe brings Rajasthan’s bustling streets right to your kitchen. Start with a dough made from plain flour and a touch of semolina for that signature, khasta finish. The spiced onion filling is quick to prepare, balancing heat, tang, and earthy notes from fennel and coriander. Pyaz ki kachori pairs beautifully with chai, but it’s equally at home at festive gatherings or as the star of your next snack platter. Make a big batch and you’ll see them disappear in no time!
Jaipuri Pyaz Ki Kachori Recipe
Print RecipeIngredients
- For Dough:
- 1 cup all-purpose flour
- 1 tbsp semolina
- ½ tsp nigella seeds
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- 2 tbsp ghee (or oil for vegan version)
- 6–7 tbsp water
- For Stuffing:
- ½ tbsp cumin seeds
- ½ tbsp black peppercorns
- ½ tbsp coriander seeds
- 1 tsp fennel seeds
- 1.5 tbsp oil
- ⅛ tsp asafetida (hing)
- ¼ inch ginger, finely chopped
- 1 Thai green chili, finely chopped
- 1 cup onion, finely chopped
- ½ tsp red chili powder
- ½ tsp dry mango powder (amchur)
- ½ tsp salt
- 1 tbsp besan (gram flour)
- 1 tbsp cilantro, finely chopped
- For Frying:
- 2 cups vegetable oil
Instructions
Mix flour, semolina, nigella seeds, ajwain, and salt. Add ghee and rub in with fingertips until crumbly. Add water gradually to knead a soft, tight dough. Grease with ghee, cover, and rest for 30 minutes.
Dry roast cumin, coriander, peppercorns, and fennel until aromatic. Cool and coarsely grind. Heat oil, add the ground spices and hing, sauté briefly. Add ginger and green chili, then onions, chili powder, amchur, and salt. Cook until onions soften. Add besan and cilantro, cook for a minute, and set aside to cool.
Divide dough into 6–7 balls. Roll each into a 2.5–3 inch disc. Add 1.5–2 tbsp of stuffing, pinch to seal, remove excess dough, and gently flatten. Repeat for all.
Heat oil on medium-low. Test with a small dough piece — if it rises steadily, it's ready. Fry 3–4 kachoris at a time until golden and crisp. Drain on paper towels and serve hot with chai and chutney.
Notes
Tips:
For crisp and flaky texture, use plain flour but you can substitute with wheat flour for a healthier option., Deep fry at medium heat to ensure even cooking—high heat will cook only the outside and leave the inside raw., Add water gradually when kneading the dough; the dough should be tight to prevent kachoris from absorbing too much oil., Prepare stuffing just before shaping to prevent onions from releasing excess moisture., Seal the kachori edges well to prevent filling from leaking during frying.
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