Onion Kachori By Ranveer Brar

Onion Kachori

Perfect recipe to beat the monsoon cravings. Make the popular Indian snack, stuffed with onions, and serve with mango chutney.
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Cooking Time

1-3 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe8


  • For dough
  • - 1 1/2 cup wheat flour
  • 1/2 cup gram flour
  • oil
  • 2 tbsp ghee
  • salt
  • a pinch of asafoetida
  • water
  • For onion filling
  • - 1 1/2 tbsp oil
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 cup chopped onion
  • salt
  • 1 1/2 tsp chopped green chillies
  • for chutney


  1. 1

    For the dough: In a mixing bowl add wheat flour, gram flour, oil, ghee, salt, asafoetida and water. Mix it well until it forms a dough.
  2. 2

    For the onion filling: Heat oil in a pan.
  3. 3

    Add fennel seeds black onion seeds, coriander seeds, chopped onions, salt and chopped green chillies.
  4. 4

    Sauté them well For the kachori: Make small dough balls from the dough. Roll the dough balls into a disc shape.
  5. 5

    Add cumin powder, red chilli powder and the prepared onion filling at the centre of the dough and seal it from all the sides.
  6. 6

    Deep fry the prepared kachori in hot oil on medium flame.
  7. 7

    Once the kachoris are done remove them on a tissue paper to get rid of excess oil.
  8. 8

    For the chutney: Heat oil in a saucepan. Add sesame seeds chopped raw mangoes, salt, black onion seeds, sugar, black salt, roasted cumin powder and water.
  9. 9

    Sauté them well. Serve kachori with the mango chutney.
  10. 10

    Garnish it with fried red chillies and coriander leaves.

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