Pyaaz Kachori is Rajasthan's onion-stuffed snack, a large fried pastry built to be eaten in the hand from a sweet shop counter. Pyaaz is onion, and the filling is a spiced onion mixture sealed inside a dough shell that fries up flaky and golden. It is bigger and flatter than many kachori, sized as a small meal rather than a single bite, and it is served with tamarind and coriander chutney spooned over or alongside, the sweet-sour and herb-sharp condiments doing the job of cutting a rich fried thing.
The make is a stuffed-and-fried sequence where the frying temperature decides everything. A short dough is rested while the filling is cooked down: onions with spices, often bound with a little gram flour so the mixture holds together and doesn't weep oil. A portion of filling is enclosed in a disc of dough, sealed carefully so it can't burst, gently flattened, and then fried slow in moderately hot oil rather than blasted, so the shell cooks through to a flaky, blistered crust while the filling stays inside. Good execution shows as a kachori that is evenly golden and crisp-flaky, with a dry, well-spiced onion filling that has no raw bite and no greasy slick, and a seal that held through the fry. Sloppy work shows as a pale, soft, oil-heavy pastry from frying too hot or too fast, a doughy uncooked center, a filling that is either underspiced and bland or so wet it has soaked the shell soggy, or a burst kachori that fried open and lost its stuffing. The shell should shatter; the filling should be moist but not wet.
Variation runs through the filling's spicing and the chutneys it meets. Some kitchens keep the onion mix sharp and chili-forward, others sweeten and round it; the gram flour ratio changes how dense or crumbly the filling reads. The standard accompaniment is the pairing of a sweet-sour tamarind chutney and a green coriander chutney, sometimes with a dusting of dry spice or a drizzle of curd on top. The broader family of kachori, with its many regional fillings, is wide enough that it deserves its own article rather than being crowded in here. What sets the pyaaz version apart is its scale and its filling: a hand-sized flaky pastry that is really a spiced onion snack in a crust.