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Pyaaz ki Kachoris

Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris like all kachoris, are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.
Serves6 Persons(12 Kachories)
Preparation Time20 minutes
Cooking Time30 minutes

For The Dough

  • 2 cups of whole wheat flour
  • 1/4 cup melted ghee or oil
  • salt to taste

For The Onion Filling

  • 2 cups finely chopped onions (6 onions)
  • 3 tbsp oil
  • 1tsp ginger paste
  • 1tsp garlic paste
  • 1 tsp nigella seeds (kalonji)
  • 2 tsp fennel seeds (saunf)
  • 2 bayleaves (tejpatta)
  • A generous pinch of asafoetida
  • 2 chopped green chillies
  • 2 tbsp besan (bengal gram flour)
  • 2 tsp coriander (dhania) powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • salt to taste
  • 3 tbsp chopped coriander (dhania)
  • Oil for deep-frying (1litre approx.)
Making the dough

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

Making the onion filling

  1. Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves and asafoetida. Saute them for few seconds. 
  2. Add green chillies, ginger, garlic paste and onions and sauté on a medium flame for 5 minutes.
  3. Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Remove the mixture from the flame, add the coriander and mix well.
  5. Remove the bayleaves and discard them.
  6. Divide into 12 equal portions and keep aside.

Shaping and frying the kachoris

  1. Divide the dough into 12 equal portions.
  2. Roll out each portion of the dough into a 10cm. (4 ") diameter circle.
  3. Place one portion of the onion filling in the centre.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Roll the filled portion again into a 7cm (2 ¾ ") diameter circle, while ensuring that the filling does not spill out.
  6. Gently press the centre of the kachori.
  7. Repeat steps 2 to 6 to make 11 more kachoris.
  8. Heat the oil in a deep kadhai/wok and deep-fry 3 kachoris at a time, on a medium flame for 3 minutes. 9. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  9. Drain on an absorbent paper and keep aside.
  10. Repeat step 8 and 9 to deep-fry 9 more kachoris in 3 more batches.
  11. Serve immediately with green mint and coriander chutney and red tamarind chutney.

  • you can also use the same recipe for aloo/potato or matar/green pea’s kachori. Replace chopped onion with boiled potatoes or boiled and coarsely crushed green peas.
  • If the kadai or wok is large and deep then 6 kachoris can be fried in one time.





Recipe@Click

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