Onion Kachori

INGREDIENTS
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
For garnish
2 dry red chillies
1 coriander sprig

PROCESS
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.
Fry the dry red chillies and garnish with fried red chillies and coriander sprig.