How To Make Pyaaz Kachori Recipe




Ingredients For Make Pyaaz Kachori Recipe

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • Water as required




  • Oil for deep frying
  • For the stuffing
  • 3 onions
  • 2 green chilies
  • ¾ teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 1 ½ teaspoon oil





Directions for Pyaaz Kachori Recipe

  1. To begin making the Pyaaz Kachori Recipe, first add flour, salt and oil into a mixing bowl and  mix well.
  2. Then, add water gradually, as you knead the mix into a soft dough. You can also add ghee/clarified butter in place of water to knead the dough. Knead well until it comes into a smooth and soft dough.
  3. Cover it and let the dough rest for about 1 to 2 hours.
  4. While the dough rests, prepare the filling. Place a Kadai or wide pan on the heat and add some oil to it. Add cumin seeds to it and allow them to sizzle.
  5. Next, add finely chopped onions and green chilies and sauté until onions turn translucent. Then, add ginger-garlic paste and cook until the raw smell of the paste is gone.
  6. Add all the spice powders in next and mix well. Add salt to taste and cook for about a minute on low heat until the flavors blend. Turn off the heat and let the mixture cool down completely.





  1. Take the rested dough and lightly knead it on a clean flat surface till it is smooth. Divide the dough and the filling into an equal number of portions.
  2. Place a Kadai with enough oil to deep fry the kachoris, on the heat and allow it to warm slowly.
  3. Roll one portion of the dough into smooth ball and then flatten it into a 3-inch circle. Place a portion of the filling in the center. Bring all the edges to gather and seal it tightly.
  4. Roll this stuffed ball into a 3-inch circle, with the filling intact. Keep aside and repeat this step for rest of the dough until all the portions of dough and filling are used.
  5. By now the oil should be warm for deep frying the kachoris. Deep fry small batches (not more than 2-3) of kachori on medium heat for about 3 minutes on either side, until golden, puffed up and crispy.
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