Rajasthan is home to some of India’s most iconic snacks, and Aloo–Pyaaz Kachori is truly a treasure. Crisp on the outside, soft and masaledaar on the inside—this kachori is a perfect mix of heat, tang, crunch, and fragrance.
If you’ve ever tasted the famous Jodhpur or Kota kachoris, today’s recipe will take you straight there! With the right dough texture, perfectly spiced onion–potato filling, and halwai-style frying technique, you can make flawless khasta kachoris at home.
This recipe uses simple ingredients and doesn’t require hours of effort. When you’re craving something chatpata and crispy, this is the perfect quick snack.
Let’s begin!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Ingredients
For the Stuffing
- Onions, finely chopped – 4 medium
- Boiled potatoes – 3 medium
- Green chilies – 3–4, finely chopped
- Ginger – 1 tbsp, finely chopped
- Gram flour (besan) – 1 tbsp
- Red chili powder – 1.5 tsp
- Turmeric powder – ½ tsp
- Garam masala – ¼ tsp
- Coriander leaves – 1 tsp
- Hing powder -a pinch
- Kasuri methi – ½ tsp
- Citric acid (nimbu phool) – ¼ tsp or amchur – 1 tbsp
- Sugar – 1 tsp
- Coriader leaves – 1 – 2 tbsp
- Salt – to taste
- Oil – 2 tbsp
For the Dough (Outer Cover)
- All-purpose flour – 3 cups (360 g)
- Salt – to taste
- Oil – 1/3 cup (6 tbsp)
- Water – approx. ¾ cup
Method
STEP 1 — Make the Dough
- In a mixing bowl, add 3 cups of all-purpose flour and salt.
- Make a well in the center and add 1/3 cup oil.
- Add ½ cup water first, mix, and then gradually add more water until you get a soft and smooth dough.Kachori dough should be soft—not stiff like samosa dough.
- Add 1 tsp oil and knead until the dough becomes crack-free and smooth.
- Cover and rest for 30 minutes.
Tip 1: A soft, well-oiled dough ensures puffed-up, halwai-style kachoris without cracks.
STEP 2 — Prepare the Stuffing
- Heat 2 tbsp oil in a pan.
- Add 1 tsp cumin seeds, 1 tbsp crushed coriander seeds, 1 tsp fennel seeds..
- Sauté for a minute.
- Add 3 – 4 green chilies, 1 tbsp ginger, and a pinch of hing; sauté for 1–2 minutes.
- Add 4 medium finely chopped onions and a little salt.
- Cook on medium heat for 7–8 minutes until onions soften.
- Add 1 tbsp gram flour (besan), ½ tsp turmeric, 1.5 tsp red chili powder..Mix and cook for 3–4 minutes.
- Add 1 tsp sugar, 1/2 tsp kasuri methi, 1/4 tsp garam masala, 1/4 tsp citric acid (or amchur)
Stir well. - Add boiled & lightly mashed potatoes. Mix and cook for 2–3 minutes.
- Add coriander leaves and adjust salt.
- Cool completely. Form into stuffing balls.
Tip 2: Cooling the stuffing prevents the kachori from becoming soggy inside.
STEP 3 — Shape the Kachoris
- Knead the rested dough once again until smooth.
- Divide the dough into equal balls—same size as the stuffing balls.
- Flatten one dough ball with your fingers.
- Place a stuffing ball inside.
- Bring the edges together and seal tightly.
- Gently flatten it between your palms.
- Place on a flour-dusted plate (prevents moisture buildup).
Tip 3: If dough cracks while shaping, the kachori will burst during frying—always knead until smooth
STEP 4 — Fry the Kachoris (Halwai-Approved Method)
- Heat oil on medium flame (not too hot).
- Gently slide in the kachoris.
- Pour hot oil over them using a spoon—this helps them puff beautifully.
- Fry on medium heat until golden and crisp on both sides.
- Remove and drain.
Tip 4: Before adding the next batch, switch off the flame for 1–2 minutes.
This maintains the ideal temperature and prevents bursting.
These halwai-style Aloo–Pyaaz Kachoris are flaky, puffed, crispy, and filled with a spicy, tangy stuffing that tastes just like the famous shops of Rajasthan. Once you try them, they’ll become your go-to evening snack.
Serve hot with Green chutney, Sweet tamarind chutney, Fried green chilies
For kachori chaat, top with:
- whisked curd
- sweet & green chutneys
- onions
- chilli powder
- coriander leaves
- fine sev
Absolutely irresistible!
Tips & Tricks
Soft dough is key — kachori dough should be soft, not stiff.
Add enough oil (moyan) to make kachoris flaky and crisp.
Knead until smooth — no cracks on the dough ball.
Rest the dough for 30 minutes for better puffing.
Cool the stuffing completely before filling.
Stuffing & dough balls should be equal size for even cooking.
Shape by hand — do not use a rolling pin.
Dust the plate with flour to prevent sticking.
Fry on medium flame only — never high flame.
Turn off flame for 1–2 min before starting a new batch.
Pour hot oil over the kachori to help it puff.
Don’t overcrowd the kadhai while frying.
Use a heavy-bottom kadhai for even heat.
Add besan to stuffing to absorb moisture.
