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Punjab · Snack

Onion & Cumin Kachori

Traditional 16. Onion & Cumin Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• 3 large onions, finely chopped
• 1 tbsp ghee (for filling)
• 1 tsp cumin seeds (whole)
• 1 tsp crushed cumin seeds
• 2 green chilies, minced
• ½ tsp ginger paste
• ½ tsp red chili powder
• ¼ tsp asafoetida
• ½ tsp dry mango powder
• 1 tsp lemon juice
• Salt to taste
• 2 tbsp fresh coriander

👩‍🍳 How to make Onion & Cumin Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
2. Prepare filling (6 mins, medium heat): Heat 1 tbsp ghee, add whole cumin seeds (1 min crackling until fragrant—seeds should turn golden, brown). Add finely chopped onions, fry 2 mins until soft and translucent. Add ginger, green chilies, fry 1 min. Add crushed cumin powder, chili powder, asafoetida. Toss onions 1 min. Cool, add mango powder, lemon juice, coriander, salt—filling should be caramelized onions.
3. Shape kachoris (15 mins): Roll thin 4-inch discs. Fill with 1 tbsp onion-cumin mixture, fold half-moon, seal edges.
4. Deep fry (12 mins, medium heat): Oil 350°F. Fry 4 at time for 8-10 mins, turning frequently—golden crisp exterior, onions tender inside.

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