Jaipur-Style Onion-Stuffed Fried Pastries

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Crispy, flaky fried pastries stuffed with a sweet-spiced onion filling are a beloved snack from the streets of Jaipur, Rajasthan. They are traditionally served with tangy tamarind chutney and mint yogurt for an irresistible contrast of textures and flavors.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 6 gSugar
• 7 gProtein
• 480 mgSodium
• 240 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 7 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 2 tablespoons fine semolina
• 3 tablespoons melted ghee
• 1 teaspoon salt
• 1/3 cup (80 ml) warm water, as needed
• 1 teaspoon carom seeds (ajwain), optional

For the onion filling

• 3 large red onions, very finely chopped (about 3 cups)
• 3 tablespoons gram flour (besan)
• 2 tablespoons mustard oil or vegetable oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• 1 green chili, finely chopped
• 1 tablespoon grated ginger
• 2 tablespoons chopped cilantro
• 1 teaspoon salt, or to taste

For frying and serving

• 2 cups neutral oil for deep frying
• 1/2 cup tamarind-date chutney
• 1/2 cup mint-yogurt chutney

Directions

1. Make the dough: in a wide bowl mix flour, semolina, carom seeds, and salt. Rub in the ghee until the mixture resembles coarse crumbs. Add warm water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.
2. Prepare the filling: heat oil in a pan over medium heat and add fennel and cumin seeds until they splutter. Add chopped onions and sauté for 6–8 minutes until soft and translucent.
3. Sprinkle gram flour over the onions and stir for 2 minutes to cook out the raw taste. Add ginger, green chili, coriander, turmeric, red chili, garam masala, amchur, salt, and cilantro. Cook 2–3 minutes until the mixture dries out and holds together when pressed. Cool completely.
4. Divide the rested dough into 10 equal balls. Dust lightly with flour and roll each into a 4-inch circle. Place about 2 tablespoons of the cooled filling in the center, gather the edges up, pinch tightly to seal, and roll gently between your palms into a smooth ball.
5. Flatten each stuffed ball with the palm of your hand to about 3 inches wide and 1/2 inch thick. Cover with a damp cloth while you shape the rest.
6. Heat oil in a deep pan to about 325°F (160°C). Fry 3–4 pastries at a time, flipping gently, for 7–9 minutes total until deep golden and crisp on both sides. Avoid high heat, which browns the outside before the filling warms through.
7. Drain on paper towels and let cool 5 minutes. Serve warm with tamarind-date chutney and mint-yogurt chutney alongside.

Cook’s Notes

• Fry on medium-low heat only; hot oil will burn the crust before the filling cooks through and the pastries will turn out raw inside.
• Make sure the filling is fully cooled and dry before stuffing, otherwise moisture will seep into the dough and cause splits during frying.
• Do not overstuff the pastries; a tight seal is key to preventing oil from leaking into the filling.
• For extra flaky texture, let the shaped kachoris rest 10 minutes before frying and brush lightly with ghee.
• Pyaaz kachoris taste best the day they are made but can be reheated in a 350°F oven for 4–5 minutes to restore crispness.

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