Rajasthani Pyaz Kachori

Name: Rajasthani Pyaz Kachori
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: Indian (Rajasthan)
Ingredients: For dough: Maida (refined flour) 200g, Whole wheat flour 100g, Baking powder ½ tsp (2g), Salt 1 tsp (6g), Ghee 40ml, Water 120ml; For filling: Onions 400g (finely sliced), Red chili powder 1 tsp (4g), Cumin seeds (jeera) ½ tsp (3g), Coriander powder ½ tsp (2g), Amchur powder 1 tsp (3g), Turmeric powder ¼ tsp (0.5g), Salt to taste (4g), Oil 15ml

🟢 Veg📊 Medium

Traditional 3. Rajasthani Pyaz Kachori recipe

⏱️30 minPrep

🔥35 minCook

🕒65 minTotal

🍽️12Serves

🧺 Ingredients

For dough: Maida (refined flour) 200g, Whole wheat flour 100g, Baking powder ½ tsp (2g), Salt 1 tsp (6g), Ghee 40ml, Water 120ml
For filling: Onions 400g (finely sliced), Red chili powder 1 tsp (4g), Cumin seeds (jeera) ½ tsp (3g), Coriander powder ½ tsp (2g), Amchur powder 1 tsp (3g), Turmeric powder ¼ tsp (0.5g), Salt to taste (4g), Oil 15ml

👩‍🍳 How to make Rajasthani Pyaz Kachori

Dough: Mix maida, wheat flour, baking powder, salt. Rub in ghee (3 minutes) until breadcrumb texture. Add water gradually, knead 8 minutes until smooth, soft dough. Cover, rest 20 minutes.
Filling: Heat 15ml oil on medium heat. Add cumin seeds, let crackle (30 seconds). Add onion slices, cook 8–10 minutes, stirring frequently, until onions are light golden, translucent, moisture evaporated. Add turmeric, chili powder, coriander, amchur, salt. Mix well, cook 2 minutes. Cool completely (10 minutes). Filling should be dry, not moist.
Assemble: Divide dough into 24 portions (10g each). Roll each into thin circle (3mm, 4-inch). Place 1 tbsp (15g) filling in center. Fold edges, pinch, seal. Gently flatten into oval shape (½ inch thick).
Fry: Heat oil to 175°C. Fry 2–3 kachoris at a time, 4–5 minutes, turning halfway, until deep golden, crispy. Drain on paper towels.
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