Pyaz Ki Kachori (Onion Kachori)

Pyaz Ki Kachori (Onion Kachori)
I do make deep-fried snacks for my family. Being a health freak, I don’t deprive myself rather eat in moderation without any guilt associated and enjoy them to my heart’s content. The recent snack that I made was Pyaz Ki Kachori (Onion Kachori), which is a savory pastry filled with onions and other Indian spices that ultimately qualifies as a decadent food that should absolutely be had in moderation. The snack was very addictive that at one point I had to put a barrier between me and the plate, making it hard to reach out for them unconsciously.

On the other hand, my kids who have suddenly taken a liking for spicy food enjoyed every one of them with praises and kisses making me one proud momma. These definitely make a good tea time snack and I can imagine myself making them on rainy days for my kids. Off to the recipe (Recipe Source: Sanjeev Kapoor)

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In a bowl mix maida(all-purpose flour), salt, and clarified butter.

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Add water and knead in to a semi stiff dough. Cover with damp cloth and set aside for 15 minutes.

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Make the onion filling. Heat oil, add jeera(cumin seeds), carom seeds, ginger-garlic paste and saute them for a minute. Add finely chopped onions, chilli powder, coriander powder, and salt.

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Sautee the mixture till the onions are fried well. Add finely chopped coriander leaves. Remove from flame and let it cool.

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Take a piece of the dough, form a cup shape of the dough. Fill a tablespoon of filling inside the cup and close them.

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Flatten the dough lightly to make a disc shape.

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Deep fry in oil, and flip the sides and deep fry them till they are golden brown. Drain on a colander lined with paper towel to absorb excess oil.


Pyaz Ki Kachori (Onion Kachori)


    • For the dough

    • Maida(All purpose flour) — 2 cups
    • Salt — 1/4 tsp
    • Clarified Butter (Ghee, melted) –2 Tbsp
    • Water — about 3/4 to 1 cup

For the filling

  • Onion — 1 large (finely chopped)
  • Ginger-Garlic Paste — 1 Tbsp
  • Ajwain(Carom seeds) — 1 tsp
  • Jeera (Cumin seeds) — 1 tsp
  • Coriander Powder — 1 tsp
  • Chilli Powder — 1 1/2 tsp
  • Green Chilies — 2 (finely chopped) — optional
  • Cooking Oil — 1 Tbsp
  • Salt — to taste
  • Coriander Leaves (Cilantro) — 4 Tbsp (finely chopped)


    1. To make the dough

    2. In a bowl mix all purpose flour, salt, and ghee. Add water little by little to make a semi-stiff dough (meaning the dough should not be very hard nor very soft).
    3. Cover the dough with damp cloth and set aside for 15 minutes.

To make the filling

    1. While the dough is resting, make the filling. Heat oil in a pan, add cumin seeds, carom seeds, ginger-garlic paste and saute for a minute.
    2. Now add finely chopped onions, coriander powder, chilli powder, and salt. Saute till the onions are golden brown. Add chopped coriander leaves and switch off flame. Let it cool.

To make Kachoris

  1. Divide the dough in to approximately 11 to 12 equal pieces.
  2. Take one piece of the dough, shape them in to cup. Add a tsp of filling and pull the edges to cover the filling. Flatten the round in to flat discs. Repeat the above steps for other pieces of the dough.
  3. Heat oil to a medium heat (the oil should not be very hot nor very cold. The indication is when you drop a small piece of the dough, the dough should not sink nor float up immediately but slowly sizzle up).
  4. Drop the kachoris carefully in the oil. Let it cook one side, flip and cook the other side. Fry the kachoris till they are golden brown. Drain on a paper towel lined strainer. Enjoy!!!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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