Pyaaz ki Potli Image

Pyaaz ki Potli

Onion stuffed fried dough bags

Inspired from the jodhpuri katchoris, these ‘potlis’ or bags have for a filling a spicy, onion stuffing. These deep fried bags are made of short crust dough and turn out crisp!


  • For the dough (crust)
  • 1 cup maida
  • 2tbsp melted ghee
  • 1/2 tsp salt
  • ¼ tsp ajwain seeds


  • 2 cups finely sliced onions
  • ½ cup crushed khoya
  • 1 tsp 1tsp crushed coriander seeds
  • 1tsp kalonji seeds
  • 2 tsp moti saunf
  • 3 green chilies (finely chopped)
  • 2 tsp coriander powder
  • 1tsp amchur powder
  • 2 tsp chili flakes
  • 1 tsp garam masala powder
  • 1 small bunch coriander leaves, finely chopped
  • 2 tbsp oil
  • salt to taste
  • oil for deep-frying


  1. For the dough (crust)
  2. Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
  3. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
  4. For the onion filling:
  5. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour. Add the mava and sauté for another minute.
  6. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
  7. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
  8. Divide into 12 equal portions and keep aside.
  9. Roll out each portion of the dough into a 2 ½” diameter circle.
  10. Place one portion of the onion filling in the centre of the rolled dough circle.
  11. Wet the dough around with a little water.
  12. Bring together the ends on top to form a potli.
  13. Press well to make a potli.
  14. Deep fry the potlis in medium hot oil over a slow flame till golden brown.
  15. Serve hot with chutney.
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