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Jaipur Pyaaz Kachori
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Jaipur Pyaaz Kachori Recipe By Chef Ajay Chopra

Jaipur Pyaaz Kachori Recipe

Ajay Chopra

Ajay Chopra

Jaipur Pyaaz Kachori is one of the most famous recipes of Rajasthan. Chef Ajay Chopra shares the recipe for this snack t ... Read More

Preparation Time

Preparation Time

10-20 Min

Cooking Time

Cooking Time

10-12 Min

Meal Type

Meal Type

snack

Difficulty

Difficulty

MEDIUM

Ingredients For Jaipur Pyaaz Kachori Recipe

  • For the dough

    • 2-3 cups all refined flour (maida)

    • water as required

    • 1/2 tsp ajwain

    • salt as required

  • For Kachori Masala

    • 1 tsp saunf (fennel seeds)

    • 2 tsp coriander seeds

    • 4-5 cloves

    • 1-2 tsp black pepper

    • 2 Kashmiri red chillies

    • 2 tsp cumin seeds (jeera)

  • For Kachori filling

    • 2-3 tbsp oil

    • 1 tsp cumin seeds

    • 1 tsp saunf

    • ¼ to ½ tbsp hing powder

    • 2 tbsp green chilli and garlic paste

    • 1 cup chopped onion

    • 1 tsp red chilli powder

    • 1 tsp salt

    • 2-3 tsp kachori masala

    • 1-2 tsp amchur powder

    • 1 tsp citric acid

    • 1 cup boiled and mashed potato

    • freshly chopped coriander

How to make Jaipur Pyaaz Kachori Recipe?

  1. In a pan roast, saunf, coriander seeds, cloves, peppercorns, jeera and dried red chillies to a nice brown color and then grind into a fine powder.
  2. In a bowl crush citric acid powder and set aside.
  3. Heat oil in a pan; add jeera, sauf, hing, green chilli and garlic paste, chopped onions, red chilli powder and salt.
  4. Now add the bhuna masala to the pan along with aamchur powder and fine citric powder.
  5. Add in the boiled and mashed potatoes along with some fresh coriander.
  6. Prepare a dough with refined flour, water, salt and ajwain.
  7. Make the dough allow it to rest for a couple of hours and then divide it into equal parts.
  8. Flatten the dough – add the aloo filling inside, cover it and with the hand flatten it again.
  9. Roll it again with a rolling pin before adding it to hot oil.
  10. Fry the kachori until it turns golden and crisp.
  11. Serve the pyaaz ki kachori with teekhi and meethi chutney or Kadhi.

View Step by Step Recipe

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In a pan roast, saunf, coriander seeds, cloves, peppercorns, jeera and dried red chillies to a nice brown color and then grind into a fine powder.

digitalCover

In a bowl crush citric acid powder and set aside.

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Heat oil in a pan; add jeera, sauf, hing, green chilli and garlic paste, chopped onions, red chilli powder and salt.

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Now add the bhuna masala to the pan along with aamchur powder and fine citric powder.

digitalCover

Add in the boiled and mashed potatoes along with some fresh coriander.

digitalCover

Prepare a dough with refined flour, water, salt and ajwain.

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Make the dough allow it to rest for a couple of hours and then divide it into equal parts.

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Flatten the dough – add the aloo filling inside, cover it and with the hand flatten it again.

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Roll it again with a rolling pin before adding it to hot oil.

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Fry the kachori until it turns golden and crisp.

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Serve the pyaaz ki kachori with teekhi and meethi chutney or Kadhi.

Jaipur Pyaaz Kachori is stuffed with a spicy and flavourful mixture of dry spices, golden-brown onions and boiled potatoes. The potatoes bind the stuffing together and the exact amount of oil added to the dough makes the kachoris crispy and flaky. This deep-fried mouthwatering delicacy sells like hotcakes in almost all Mithai Shops and by street-food vendors across the length and breadth of Rajasthan. 

The spicy, crispy, and flaky Jaipur Pyaaz Kachori is served with sweet and tangy tamarind chutney and coriander-mint green chutney.

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