Make it at home
How to make Pyaaz Kachori at home.
Pyaaz Kachori takes 1 hour 30 minutes and serves 4 (8 kachoris). This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
1 hour 30 minutes
Serves
4 (8 kachoris)
Skill
Medium
Method
Slow deep fry
What you need
Quantities serve 4 (8 kachoris). Rest the dough. It makes the shell easier to roll.
- For the dough: 2 cups all-purpose flour, 4 tbsp oil, 1/2 tsp salt, about 1/2 cup water
- For the filling: 2 tbsp oil, 1/2 tsp cumin seeds, 1 tsp fennel seeds
- 2 large onions, finely chopped
- 1 green chilli, 1 tsp ginger
- 1 tbsp gram flour, 1 tsp coriander powder, 1/2 tsp chilli powder, 1/2 tsp garam masala, salt
- Oil for deep frying
Step by step
Keep the oil at a low heat. A hot pan browns the outside before the inside cooks.
Make the dough
Rub the oil into the flour and salt until it holds together when pressed. Add the water gradually and knead into a firm dough. Rest for 30 minutes.
Cook the filling
Heat the oil, crackle the cumin and fennel, then add the onion, chilli and ginger. Cook until the onion is soft and dry, about 8 minutes. Add the gram flour and spices and cook for 2 more minutes. Cool fully.
Fill and seal
Divide the dough into 8 balls. Flatten each into a small cup, add a spoonful of filling, gather the edges and pinch to seal.
Flatten gently
Press each ball into a disc about 6 cm wide, rolling gently so the filling stays inside.
Fry slowly
Heat oil to about 140 to 150 C (285 to 300 F). Fry the kachoris in batches on low heat for 10 to 12 minutes, turning, until golden and crisp.
01
Tips for a better result
Fry them slowly.
- Cook the onion until it is dry. Moisture is the enemy of crisp pastry.
- Roll the discs gently so the shell does not tear.
- Drain on paper and eat while still warm.
02
Mistakes to avoid
Common problems:
- Filling that is too wet, which makes the shell burst.
- Frying in hot oil, so the outside burns and the inside stays doughy.
- Rolling too thin, so the kachori cannot puff.
03
Shopping for it in Canada
Everything is easy to find.
- Fennel seeds: from any supermarket spice aisle.
- Gram flour: from Indian grocers or the baking aisle.
- Oil: canola or any neutral frying oil.
- Onions: yellow onions work well.
04
Or let us make it
Kachoris need patience and a careful, slow fry, which is hard to get right on the first try. Pyaz Kachori (x2) is $7.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Pyaaz Kachori take to make?
About 1 hour 30 minutes from start to finish for 4 (8 kachoris).
Can I make Pyaaz Kachori ahead of time?
The filling can be made a day ahead. Fry just before serving, or freeze the formed kachoris and fry from frozen.
Can I bake kachoris?
Yes. Brush them with oil and bake at about 190 C (375 F) for 30 to 35 minutes, turning once. They are less flaky than fried kachoris.
What do I serve with Pyaaz Kachori?
Green and tamarind chutney, a cup of strong chai, or a plate of chaat.
Where can I order Pyaaz Kachori in Ottawa?
Tapri Chai in Barrhaven serves it. Pyaz Kachori (x2) is $7.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.