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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Onions (प्याज़ ), Refined Flour

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Pyaaz Ki Kachori

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Pyaaz Ki Kachori checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Masala Peanut Onion Rings . You can also find more Snacks and Starters recipes like Greek Sandwich, Red Onion Boiled Eggs, Bread Bonda, Pickled Chicken Parcels.

Pyaaz Ki Kachori Recipe Card

Pyaaz Ki Kachori

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pyaaz Ki Kachori Recipe

  • Onions chopped 3 large

  • Refined Flour 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.