Rajasthani Pyaj Kachori By Bindiya Bhagnani


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Rajasthani Pyaj Kachori

It's soo famous rajasthani dish. It's perfect Street food.
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3 Servings

Cooking Time

25 minutes

Meal Type


Rate This Recipe10


  • 2 Cups Plain Flour (Maid
  • 4 Tbsp Oil
  • To Taste Salt
  • 4 Large Red Onion Chopped
  • 2 Potatoes Peeled & Boiled
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Pinch Asafoetida
  • 2 Tbsp Coriander Seeds Crushed
  • To Taste Salt
  • 2 Tbsp Chick Pea Flour (Besan)
  • 2 Tsp Dried Mango Powder
  • 1 Tbsp Garlic Crushed
  • 1 Tsp Ginger Finely Crushed
  • 2 Green Chilies Finely Chopped
  • 2 Tsp Red Chilli Powder
  • 1/4 Tsp Garam Masala
  • 1 Tsp Sugar
  • 1 Onion Chopped
  • as needed Oil To Deep Fry


  1. 1

    For The Dough: Take a deep bowl add flour, salt ,oil and knead into a stiff dough using enough wateKnead well for 4 to 5 minuteCover the dough with a wet muslin cloth and keep aside for 15 minutes.
  2. 2

    Heat 2 tbsp oil in a broad paAdd asafetida, cumin seeds, mustard seeds, and crushed coriander seedSauté for half a minutAdd chopped red onions, salt and continue to sauté.
  3. 3

    When onions are lightly browned, add garlic, ginger, green chilies and red chilli powder and dried mango powder.Mix well and sauté for a minute.
  4. 4

    Add boiled potatoes, gram flour, sugar, and garam masala powdeMix well, and try to mashed potatoes with the help of a ladle.Cook for about 3-4 minutes.
  5. 5

    Remove from heaAdd 1 chopped white onion, and mix welLet it cooDivide the dough into equal portions.
  6. 6

    Roll out each portion of the dough into a 2½ diameter circlPlace 2-3 tbsp of the onion filling in the center.Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.Prick with a fork.Repeat the same process with remaining dough.
  7. 7

    Heat oil in a pan over high heaTurn the heat to medium-high and deep-fry the kachoris till goldeDrain on an absorbent paper and serve hot with tamarind chutney and tea.

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