Pyaz kachori is a popular breakfast and snack originating from the state of Rajasthan, specifically from Jodhpur. Known for its crisp, flaky crust filled with a spicy onion mixture. Served with tangy chutneys, this deep-fried treat is a street food favourite across the state. Perfect for indulgent mornings or pleasant evenings, it’s a flavour-packed snack you can easily prepare at home with pantry staples.
Rajasthani cuisine is known for its bold spices, use of local ingredients, and traditional recipes that have been passed down through generations. One such star dish from the city of Jodhpur is Pyaz Kachori, a golden-brown, flaky pastry stuffed with onion-based filling that is both spicy and slightly sweet. While it is sold at many sweet shops and street stalls across various parts of India, today, its roots go back to the Marwari kitchens of Jodhpur, where local cooks prepared it occasionally.
The charm of pyaz kachori lies in its unique combination of flavours and easily available ingredients. The flaky crust, made from maida or sometimes atta, is crisp yet light, while the filling features sautéed onions paired with a portion of boiled potatoes, and the warmth of spices like coriander, fennel, and garam masala. Traditionally, it is served with green chutney made from fresh coriander and a tamarind-date chutney, which offers a contrast of spicy, tangy, and slightly sweet no
Read MoreIn a large bowl, mix refined flour, ghee, and salt. Rub the ghee into the flour until it binds together. Add water gradually and knead into a smooth, firm dough. Cover with a damp cloth and set aside for 15-20 minutes.
Heat 2 tbsp of oil in a pan. Add cumin seeds and fennel seeds; let them crackle. Add green chillies and ginger paste, sauté for a few seconds.
Add mashed boiled potatoes to form a base, then add chopped onions and cook on a medium flame until they turn soft and translucent, but not browned. Stir in coriander powder, red chilli powder, garam masala, amchur, and salt.
Add gram flour and roast for 2-3 minutes, stirring constantly, until it blends with the onions and the raw smell disappears. Remove the mixture from the heat and let it cool.
Divide the dough into equal-sized balls. Gently flatten each ball and roll it out into a small disc. Place a spoonful of the onion filling in the centre.
Bring the edges together and seal tightly, pinching off any excess dough at the top. Gently flatten the filled ball, slightly pressing with the edge of your palm into a round kachori shape without tearing the dough.
Heat oil in a deep pan on medium-low heat. The oil should be steaming hot. Slide the kachoris gently and fry them slowly until golden brown and crisp on both sides. Avoid high flame to ensure even cooking.
Remove onto paper towels to drain excess oil. Serve hot with green chutney and tamarind chutney.
While it originated in Jodhpur, pyaz kachori is now popular across India, especially in North Indian sweet shops and snack stalls.
Pyaz kachori is made with refined flour dough, but using atta is equally possible. Add a tablespoon of sooji (semolina) for added crispiness.
Yes, you can bake them at 180°C for 20-25 minutes, brushing with oil or ghee for a golden touch, but the texture will be slightly different from the deep-fried version.
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