For Dough:

• 1 ½ cup wheat flour
• ½ cup gram flour
• 2 tbsp ghee
• Salt to taste
• Asafetida a pinch

For Onion Filling:

• 1 ½ tbsp oil
• 1 tsp fennel seeds
• 1 tsp black onion seeds
• 1 tsp coriander seeds
• 1 cup chopped onion
• Salt to taste
• 1 ½ tsp chopped green chillies

For Kachori:

• Oil for frying
• Cumin powder a pinch
• Red chilli powder a pinch

For Chutney:
• 1 tbsp oil
• 2 tbsp sesame seeds
• ¾ cup chopped raw mango
• Salt to taste
• ½ tsp black onion seeds
• 1 ½ tbsp sugar
• 1 tsp black salt
• 1 tsp roasted cumin powder

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make onion kachori

• To prepare dough in a bowl add wheat flour, gram flour, salt, asafoetida, water and knead to dough. Rest the dough for 10 minutes.
• To prepare onion filling on a pan heat oil; add fennel seeds, black onion seeds, coriander seeds, chopped onion, salt, chopped green chilli and roast it.
• Make dumpling of the dough and roll it. Now add cumin powder, red chilli powder and the prepared onion filling to it and seal it. Make a kachori out of it.
• Fry the kachoris in hot oil on a low flame and remove them on a tissue paper.
• To make chutney on a pan heat oil; add sesame seeds, chopped raw mango, salt, black onion seeds, sugar, black salt, roasted cumin powder, water and mix well.
• On a plate add chutney and place the kachoris.
• Serve them.

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