Pyaaz Kachori Recipe

A stuffed deep fried puri. The delicious filling is prepared from onions, grated ginger, garlic, spices and chaat masala to enhance the taste.

20 Rating -
1hr total
1hr total
Pyaaz Kachori

ingredients serve

Ingredients for Pyaaz Kachori Recipe

  • 1/2 cup All purpose flour
  • 1/2 tablespoon Ghee
  • As required Water for kneading
  • As required Mustard oil for deep frying
  • 1/4 tablespoon Mustard oil
  • 0.06 teaspoon Asafoetida
  • 1/4 teaspoon Fennel seeds
  • 3/4 Onions finely chopped
  • 1 Garlic Cloves Finely Chopped
  • 1/4 inch Ginger finely chopped
  • 1/2 Green chillies finely chopped
  • 1/2 Potatoes mashed boiled
  • 0.13 teaspoon Turmeric
  • 1/4 teaspoon Red chilli
  • 1/4 teaspoon Coriander powder
  • 1/4 teaspoon Garam masala powder
  • 1/4 teaspoon Amchur powder
  • As required Salt
  • As required coriander leaves A few
  • 0.13 cup Curd
  • 0.13 teaspoon Cumin powder
  • 1/4 teaspoon Sugar
  • As required Salt
  • 1/4 tablespoon Date tamarind chutney
  • 1/4 tablespoon Green chutney
  • As required Red chilli powder to sprinkle
  • As required Cumin powder to sprinkle
  • As required Chaat masala powder to sprinkle
  • As required Chopped onions to sprinkle
  • As required Sev to sprinkle
  • As required Chopped coriander leaves for garnish

Directions: Pyaaz Kachori Recipe

  • STEP 1.In a large mixing bowl add 2 cups all purpose flour, 2 tbsp ghee, salt to taste and mix well to make coarse crumbs. Then add a little water at a time, knead and make a firm dough. Cover and rest for 15 minutes.
  • STEP 2.In a preheated pan add 1 tbsp mustard oil, ¼ tsp asafoetida, 1 tsp fennel seeds and saute for a few seconds.
  • STEP 3.Add 3 onions finely chopped, 4 cloves garlic finely chopped, 1 inch ginger finely chopped and 2 finely chopped green chillies. Saute until onions are soft and lightly golden.
  • STEP 4.Add 2 mashed boiled potatoes, ½ tsp turmeric, 1 tsp red chilli, 1 tsp coriander powder, 1 tsp garam masala powder, 1 tsp amchur powder, salt to taste and alot of chopped coriander leaves. Saute to combine all the ingredients well .
  • STEP 5.Knead the rested dough for a minute and shape into large lemon size balls.
  • STEP 6.Duat a flat surface with flour and roll out the ball to a 3 inch diameter circle.
  • STEP 7.Spoon pyaaz aloo filling in the centre and bring the edges of the circle together to form a ball. Remove any excess dough from the top of the formed ball.
  • STEP 8.Gently flatten it and remove any air pockets.
  • STEP 9.Heat mustard oil in a kadai for deep frying. When the oil is hot, slide the kachori into the oil and deep fry on medium heat til the kachori is golden brown on all sides and crisp.
  • STEP 10. Remove the kachori from the oil and strain on paper towels.
  • STEP 11. Into ½ cup curd and ½ tsp cumin powder, 1 tsp sugar and salt to taste. Whisk to combine well.
  • STEP 12. To make the chaat, press the kachori on a plate,drizzle 1 tbsp of whisked yogurt, 1 tbsp of date tamarind chutney,1tbsp green chutney and sprinkle red chilli powder, cumin powder and chaat masala powder.
  • STEP 13. On the top lastly sprinkle chopped onions, sev, and chopped coriander leaves. Serve immediately.
calories per serving
2 g Fat5 g Protein29 g Carbs5 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp