Recipe for Pyaazi Kachoris

Pyaazi kachoris are a traditional North Indian snack that perfectly blends crisp, flaky pastry with a spicy onion filling. Originating from Rajasthan and popular across northern states, these golden-brown delights are often enjoyed with tangy chutneys or a steaming cup of tea. The secret to a perfect pyaazi kachori lies in balancing the spices in the filling and achieving that signature crispy crust. Here is a detailed recipe to make them at home.
Ingredients
For the Dough:
● 2 cups all-purpose flour (maida)

● 4 tablespoons ghee or oil

● ½ teaspoon salt

● Water as needed

For the Filling:
● 3 large onions, finely chopped

● 2 tablespoons gram flour (besan)

● 2 green chillies, finely chopped

● 1 teaspoon fennel seeds (saunf)

● 1 teaspoon coriander seeds, coarsely crushed

● 1 teaspoon red chilli powder

● ½ teaspoon turmeric powder

● 1 teaspoon garam masala

● 2 tablespoons chopped coriander leaves

● Salt to taste

● 2 tablespoons oil for cooking

For Frying:
● Oil as required

Method
1. Preparing the Dough
In a large mixing bowl, add the all-purpose flour, salt, and ghee or oil. Rub the fat into the flour until the mixture resembles breadcrumbs. Slowly add water, a little at a time, to knead a soft yet firm dough. Cover the dough with a damp cloth and let it rest for at least 20–30 minutes.

2. Preparing the Filling
Heat 2 tablespoons oil in a pan. Add fennel seeds and coriander seeds. Once they crackle, add the chopped onions and green chillies. Sauté until the onions become soft but not overly browned. Add turmeric powder, red chilli powder, garam masala, and salt. Mix well and cook for 2–3 minutes. Stir in the gram flour and cook for another 2 minutes to remove its raw taste. Turn off the heat and mix in chopped coriander leaves. Let the filling cool completely.

3. Shaping the Kachoris
Divide the dough into equal-sized balls. Roll each ball into a small disc. Place a spoonful of the onion mixture in the center. Gather the edges and seal tightly, pinching off any excess dough. Gently flatten each filled dough ball without letting the filling spill out.

4. Frying the Kachoris
Heat oil in a deep frying pan over medium-low heat. Slide the kachoris gently into the hot oil. Fry on low to medium heat so they cook evenly and become crisp. Turn them occasionally to ensure both sides are golden brown. Remove and drain on absorbent paper.

5. Serving
Serve hot with mint chutney, tamarind chutney, or a side of spicy aloo ki sabzi. These kachoris also taste great with plain curd and a sprinkle of chaat masala.
Tips for Perfect Pyaazi Kachoris
● Always cook the filling well and let it cool before stuffing.

● Fry on low heat for that flaky, layered texture.

● Do not overstuff; it can cause the kachoris to burst while frying.

Pyaazi kachoris are perfect for festive gatherings, rainy day snacks, or weekend indulgences. With the right technique, you can enjoy this street-style delight right in your kitchen.