Alu Pyaz ki Kachori

Alu Pyaz ki Kachori

Here is wishing everyone a very Happy Dusshera!

What a superb long weekend it has been! Awesome weather for third day in a row, cooking, and eating, meeting up friends, playing cards, sleeping…. am still not ready for tomorrow, I want more of these beautiful days……

Talking of cards, I love to play bluff and I also know how to lose it every time. Charit is shrewd….plain shrewd 🙂 Playing bluff brings back lovely memories…I played bluff all the time with my brother and a few friends. I loved playing it with my bro- it was so much more fun, he has this streak..he would hide few cards, look for short cuts!  Sheer fun 🙂

Coming back to the kachoris, I wanted to make something special for my family today and on popular demand I made Alu Pyaz ki  kachoris. here is how the recipe goes.

Ingredients : (Makes – 20-24 Kachoris)

For the filling-

Boiled Potatoes- 5-6 Medium size

Onions – 2 cups of finely chopped onions

Ginger Garlic Paste

Salt as per taste

Green Chillies- Finely chopped

Fennel/Saunf- 1.5 tsp

1 tsp Cumin seeds (Jeera)

3 tsp coriander seeds (saboot dhania) – semi crushed

Juice of 1 lemon

1 Tsp. Amchoor/ Raw Mango Powder

For the dough-

Oil for frying and dough

Salt as per taste

500 gms All purpose flour (maida)

Water For the dough


For the filling-

Heat a Tbsp oil in a pan Add cumin seeds, saunf and ginger + garlic  paste. Cook for a minute on low flame.

Add half the onions and a pinch of salt. Cook till onion turns brown. Now add  rest of the ingredients (including the other half of chopped onions) and mix very well.

Allow mixture to cool down. Squeeze lime juice and mix and mash well.

For the dough-

Mix maida, salt (or as per taste-just for the dough) and 4 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother. This should be made 2 hours prior to making Kachoris.


Make small balls out of dough and the stuffing separately.

Take a small piece of dough, press it nicely and flatten it on the palms, such that the dough is thinner towards the circumference, put  the stuffing mixture (gathered into a ball) and wrap it back carefully into a ball of maida. When you wrap it twist the dough nicely in the center. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back.

Flatten it again with the palm of your hands. The Stuffing is equally distributed now.

When you put them in oil, it is ok to let the oil be medium hot- as soon as you put the kachoris- immediately increase the heat slightly- that helps make the dough rise and the Kachoris are crispy.

After a bit, decrease the heat and let them fry until they are crisp and golden brown.

Take a wooden spatula to move around the kachoris when frying them.

Serve it with Dhania (coriander) chutney and enjoy! 🙂