Baked Onion Kachori

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Baked Onion Kachori

Some foods are meant to be enjoyed. Our innermost food craving comes alive on the very site/aroma of those foods. Onion Kachori (especially the one from Jodhpur ) is what I crave the most. I do call for it, as and when someone in the family or friends travel to Jodhpur. 

Baked Onion Kachori

Onion Kachori… AKA… payaz ki kachori. The more, I love it, the more it alarms me with the number of calories it has. Being a baker, I am mostly on an overdose of good food. To my best, I do try to cut down on calories, in most of my dishes. But I don’t like to overlook the taste/flavour part of any food that I eat. Taste should always come first. 

This Onion Kachori is baked and is not fried, hence fewer calories. There is no compromise on the taste part. In a kachori, the stuffing is the best part. This is a stuffing that will give you the same/ditto flavour of jodhpur wale Payaz ki kachori. 

Baked Onion Kachori

It’s crispy on the outside and spicy yum from the inside. 

Baked Onion Kachori

I just need to share a few tricks with you here, before we go ahead with the recipe. 

Though we are not deep frying today and are trying to avoid the oil partly in the recipe. We still need to add some amount of oil to the flour. Don’t try to cut down on this addition of oil in the recipe. My mom calls this oil in the dough, MOAN. It gives flakiness to the kachori. 

How to add moan to the dough – In a bowl add the flour and oil. Rub the oil into the flour with hands till it looks crumbly. Then add the rest of the ingredients and knead using cold water. 

Baked Onion Kachori

The kneaded dough needs to rest at least for an hour. Cover it with a damp kitchen towel and let it rest. 

If you are deep frying the kachori, the thick outer cover is required. But if you are baking the kachori, the thinner the cover, tastier the kachori.

In these images here I have two different looking kachoris. If you brush a kachori with eggwash before baking, it will result in this golden shiny looking kachori. If you want to avoid egg in your recipe, you can brush the kachori with some milk before baking. It will give a very similar look. 

Baked Onion Kachori

The other kachori has some oil brushed on the top before baking. But they all are absolutely the same in the taste test.

Egg wash – 1 spoon water, 1 spoon milk, a rich salt and an egg yolk

When you are making stuffing, do check on the seasoning. 

Baked Onion Kachori



For the dough 

2 Cups maida (all purpose flour) 

4 Tbsp of oil

Salt To Taste

Cold water to knead

For Stuffing:

2 tablespoons of oil

3 Large Red Onion, Roughly Chopped 

2 boiled Potatoes, Peeled and chopped

1 teaspoon of Cumin Seeds 

A Pinch Of Asafetida (hing)

1 tablespoon of  Coriander Seeds (Crushed)

2 tablespoons of roasted Chick Pea Flour (Besan)

1 teaspoon of Dried Mango Powder (Amchoor) 

1 -2 clove Minced Garlic

1 teaspoon finely chopped Ginger 

Green Chilies to taste 

Red Chili Powder  to taste 

1/4th teaspoon of Garam Masala 

1 teaspoon of Sugar 

Salt to taste 

Egg wash or milk wash before baking 


For The Dough:

In a bowl add the flour and oil. Rub the oil into the flour using your hands. It will crumble, add in salt and knead the dough using cold water.  Knead well for 4 to 5 minutes.

Cover the dough with a wet muslin cloth and keep aside for 1 hour.

For the onion stuffing:

Heat 2 tbsp oil in a pan. Add asafetida, cumin seeds, and crushed coriander seeds.

Sauté for half a minute. Add chopped red onions, salt and continue to sauté.

When onions are lightly browned, add garlic, ginger, green chillies and red chilli powder and dried mango powder. Mix well and sauté for a minute. Add boiled potatoes, roasted gram flour, sugar, and garam masala powder.  Mix well, and try to mash potatoes with the help of a ladle. Cook for about 3-4 minutes.

Remove from heat. Let it cool. 

Divide the kneaded dough into 12 equal portions.

Roll out each portion of the dough into a 2½ diameter circle. Place 2-3 tbsp of the onion filling in the centre. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.

Repeat the same process with remaining dough. Place the shaped kachori a baking tray, brush with some milk/ egg wash. bake at 160* C for 15- 20 minutes. 

Serve hot with homemade chutney and enjoy!

Baked Onion Kachori




  1. Don’t change the flour, because it will affect the texture and the taste.
    the consistency of the kneaded dough should be a little firm but well kneaded and smooth.

  2. KS says:

    Can I use wheat or spelt flour instead?
    What should the dough’s consistency be? Soft like chapati dough or a little firm like poori dough?

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