Rajasthani Pyaaz Kachori


Rajasthani Pyaaz Kachori


  • 3 chopped Onions
  • 2 cups Refined Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup Ghee
  • 1 boiled Potato
  • 1/2 tsp Moti Saunf
  • 1 tsp Cumin Seeds
  • 1 tsp crushed Coriander Seeds
  • Asafoetida
  • Salt
  • 1 inch finely chopped Ginger
  • 6 cloves of chopped Garlic
  • 2 Green Chilies
  • 1 tsp Everest Garam Masala
  • 1 tsp Everest Red Chilli Powder
  • 1/2 tsp Everest Dry Mango Powder
  • Coriander Leaves
  • Oil


  • Heat one ghee in a pan, add cumin seeds, asafoetida, crushed coriander seeds, fennel seeds and sauté.
  • Add onions, salt, garlic, ginger, green chilies, Everest Dry Mango Powder, Everest Garam Masala and Everest Red Chili Powder and mix well.
  • Add mashed potato and coriander leaves and mix.
  • Set aside to cool.
  • Mix refined flour and wheat flour. Add the remaining ghee (melted) and salt.
  • Add sufficient water and knead into a stiff dough.
  • Cover it with a moist cloth and let it rest for 15 mins.
  • Roll out into small puris. Place the potato mixture in the centre, and seal the edges.
  • Press gently and pat with hands to flatten the kachori.
  • Heat sufficient oil in a pan and deep fry the kachoris till they turn golden.
  • Serve it hot with imli chutney or green chutney.
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