This Rajasthani style onion kachori, prepared from the basic ingredients available in the house, is not only excellent in taste, but also guarantees cleanliness and purity. It uses spicy onion filling, crisp covering and doubling with special chutney or tea.

Ingredients for making kachori kachori kachori kachori flour: 2 cups, salt: 1/2 teaspoon, celery: 1/2 teaspoon, oil or ghee: 1/4 cup (for moyan), water: water: For kneading dough, for stuffing, for stuffing, onion: 2 big, finely chopped, blessings: 2 big splashes, ginger-louds: 1 small bison: 1 small bison: Chillies: 1-2, finely chopped (according to your taste), coriander powder: 1 tbsp, fennel: 1 tsp, cumin: 1 teaspoon, turmeric powder: 1/2 teaspoon, red chili powder: 1/2 teaspoon (according to your taste), Amchur powder: 1/2 taste, 1/2 teaspoon: 1/2 teaspoon: 1/2 teaspoon, salt: 1/2 taste spoon, Green coriander: 2 tablespoons, finely chopped, oil: 2 tablespoons (to fry stuffing), asafetida: 1/4 tsp,

Method of making onion kachori: First of all add maida, salt and celery in a large pot. Then add oil or ghee (moyan) and mix well. Now rub it with hands until the maida starts to look like breadcrumbs and tie it to the fist. Add a little water to knead soft and smooth dough. Cover the dough and keep it aside for 20-30 minutes. After this, heat 2 tablespoons of oil in a pan. Add asafetida, cumin and fennel to it and fry for a few seconds. Add finely chopped onion and green chillies and fry till it becomes golden. Add ginger-garlic paste and fry for 1 minute.

Now add gram flour and fry it on low flame continuously for 2-3 minutes, until the gram flour starts smelling. Add coriander powder, turmeric powder, red chili powder, mango powder, garam masala and salt and mix well. Fry 1-2 minutes. Turn off the heat and add green coriander and mix. After this, let the stuffing cool down. Knead the dough again and make small doughs. Take a dough, give it a bowl shape and fill 1-2 teaspoons of stuffing in the middle.

Collect the edges and close it carefully and flatten it with light hands. If you want, you can make it a little bigger by using the cylinder, but do not thin too much. Keep in mind, it does not torn. Heat oil in a deep pan or pan to fry. The oil should not be too hot, but the medium should be heated. When the oil is hot, reduce the heat and add kachoris one by one. Add as much kachoris at a time as you can fry easily. Fry the kachoris on low flame until golden brown and crispy. Frying on low flame cooks inside and crispy. Keep turning in between so that they get well roasted from both sides. When the kachoris become golden and crispy, take them out on the kitchen paper so that the extra oil comes out.