Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
Roll out each portion of the dough into a 2.5-3 inch diameter circle.
Place 2-3 tbsp of the onion filling in the center.PInch the extra dough as you close the parcel.
Press gently and pat with hands to flatten the kachori, try to make the edges a bit thin.
Prick the kachoris 1-2 times with a fork. Keep all the kachoris ready before you start frying.
Heat 2-3 inches of oil in a wide pot/kadai over medium-high heat till you see ripples on the surface.
Turn the heat to medium-low and wait for 2-3 minutes. to check the temperature of oil, add a pinch of dough, it should noty come up to surface sizzling (oil is too hot). If it comes very slowly(oil is cold). It should rise to the surfce slowly(not very slowly)
Slowly slide 2-3 kachoris at a time into the hot oil. Dont crowd the oil.
Deep-fry the kachoris till golden.Drain on an absorbent kitchen paper and serve hot withÂ chutney (recipe below) and chai.