How to make Pyaaz Ki Kachori Recipe - A spicy onion stuffing give these kachoris an extra zing.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Onions ( प्याज़ ) , Refined flour (maida) ( मैदा )

Cuisine : Fusion

Course : Snack

Pyaaz Ki Kachori

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Pyaaz Ki Kachori checkout Kanda Poha , Kande Pohe , Onion Rings , Caramalized Vegetable Sandwich in Footlong . You can also find more Snack recipes like Canapes Chaat, Matar Ka Chaat, Chicken Popcorn, Appam. Or try out these recipes from Fusion Cuisine like Green Chilli Besan, Dairy Free Spinach Soup, Steamed Cabbage Roll, Jalapeno Potato Salad.

Pyaaz Ki Kachori Recipe Card

Pyaaz Ki Kachori

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Pyaaz Ki Kachori

  • Onions chopped 3 large

  • Refined flour (maida) sieved 2 cups

  • Ghee 1/4 cup

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Coriander seeds crushed 2 teaspoon

  • Salt to taste

  • Garlic chopped 5-6 cloves

  • Ginger finely chopped 1 inch pie

  • Green chillies finely chopped 2-3

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Oil to deep fry


Step 1

Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. When the cumin seeds begin to change colour, add crushed coriander seeds and sauté for half a minute.

Step 2

Add chopped onions, salt and continue to sauté. When onions are lightly browned add chopped garlic, ginger, green chillies and red chilli powder. Mix and sauté for a minute.

Step 3

Remove from heat. Set aside to cool. Take refined flour in a bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough.

Step 4

Cover with a moist cloth and rest for fifteen minutes. Divide the dough into twelve equal portions. Apply a little ghee and roll out into small puris. Add chopped coriander leaves to the onion mixture and mix.

Step 5

Divide into twelve equal portions. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Prick with a fork.

Step 6

Similarly prepare other kachoris. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris on high heat till golden.

Step 7

Drain on an absorbent paper and serve hot.

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