Onion Kachori

Onion Kachori is a cherished Bengali teatime delicacy that brings together a crispy, flaky exterior and a deliciously spiced onion filling. The sweet, savory flavor of caramelized onions combined with aromatic spices makes this classic snack both comforting and irresistibly flavorful.

Perfect for breakfast, evening tea, festive occasions, or entertaining guests, these golden-fried kachoris are best enjoyed fresh and hot. Their crisp shell and richly seasoned filling create a delightful balance of texture and taste in every bite.

Traditionally served with aloo tarkari (potato curry), cholar dal (Bengal gram curry), or sweet and tangy chutney, Onion Kachori is a timeless favorite that adds warmth and indulgence to any meal or gathering.

Ingredients

• 2 cups all-purpose flour

• 2 cups finely chopped onions

• 2 green chillies, finely chopped

• 1 tsp roasted cumin powder

• ½ tsp fennel seeds

• A pinch of Shalimar's Chef Spices Kasuri Methi

• Salt, to taste

• A pinch of sugar

• 2 tbsp Shalimar's Mustard Oil

• Shalimar's Sunflower Oil, for deep frying

  
  

Method

In a large mixing bowl, combine the all-purpose flour with a pinch of salt and 2 tablespoons of Shalimar's Mustard Oil. Rub the oil into the flour, then gradually add water and knead into a soft, smooth dough. Cover and let it rest for 20–30 minutes.

Meanwhile, heat a little Shalimar's Mustard Oil in a pan. Add the fennel seeds and let them crackle until fragrant.

Add the chopped onions and green chillies, then season with salt, a pinch of sugar, roasted cumin powder, and Shalimar's Chef Spices Kasuri Methi. Sauté over medium heat until the onions soften and the mixture becomes dry. Remove from the heat and allow the filling to cool completely.

Divide the dough into equal portions and roll each into a small disc. Place a spoonful of the onion filling in the center, bring the edges together to seal, and gently flatten and roll into a small kachori, taking care not to let the filling spill out.

Heat Shalimar's Sunflower Oil in a deep frying pan or kadai over medium heat. Fry the kachoris in batches until they puff up and turn evenly golden brown and crisp.

Remove and drain on paper towels to remove any excess oil.

Serve hot with aloo tarkari (potato curry), cholar dal, or sweet and tangy chutney for a delicious, restaurant-style Bengali snack.