Crispy Onion Kachori

75Min

8Servings

280Cal

MediumLevel

VegetarianVeganKid friendlyvegetarian

#fried#snack#vegetarian#street food

Equipment

mixing bowl

mixing spoon

deep frying pot

stove

tongs

serving plate

Ingredients

Dough

all-purpose flour

250 g

ghee

60 g

salt

5 g

water

100 ml

Filling

onions (finely chopped)

400 g

gram flour (besan)

60 g

cumin seeds

5 g

coriander seeds

5 g

fennel seeds

3 g

red chili powder

3 g

turmeric powder

2 g

dry mango powder (amchur)

3 g

salt

3 g

vegetable oil

500 ml

Instructions

Prepare the dough

Mix flour with ghee and salt, then gradually add water to form a firm dough.

10 min

Rest the dough

Cover and rest the dough for 20 minutes.

20 min

Prepare the filling

Mix chopped onions with gram flour and all spices until well combined.

10 min

The filling should be slightly moist but not wet

Shape the kachoris

Divide dough into 8 equal balls, flatten each, place filling in center and seal edges.

15 min

Ensure edges are well sealed to prevent filling from leaking

Heat the oil

Heat oil in a deep pan to 170°C for frying.

5 minMedium heat

Deep fry the kachoris

Fry kachoris in batches on medium heat until golden and crispy.

10 minMedium heattimer 8 min

Do not overcrowd the pan; fry 3-4 kachoris at a time

Drain and serve

Remove kachoris and drain on paper towels. Serve hot with chutney.

5 min

Original recipe

InstagramRecipe by @masala_rasoi_ghar

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180°C for 5-7 minutes

Best eaten fresh. Can be frozen before frying and cooked from frozen.

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