Shallot is among the essential marketable vegetable and spice crops, extensively used in the south Indian kitchen for seasoning curries. Shallots are known for their subtle, delicate taste, and shallots can be pickled, caramelized, or roasted and sed in salad dressings, gravies, and vinaigrettes. The shallots are peeled by hand before using in food operations. The peeling process faces a multitudinous problem of time consumption and is veritably important for minimal process and from a domestic