Kachori
Course | Snack |
---|---|
Place of origin | India |
Region or state | Rajasthan, India |
Associated cuisine | India, Nepal, Bangladesh, Pakistan |
Serving temperature | Hot or Warm |
Main ingredients | Maida (flour), gram flour, ghee |
Variations | Pyaaz Kachori Kota Kachori Raj Kachori Mawa Kachori |
Kachori (pronounced [kətʃɔːɽi]) is a sweet and spicy deep-fried snack, originating in India, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kochuri, kachodi and katchuri.[1][2]
History
An early known recipe similar to kachori comes from
Banarasidas, the author of the biographical Ardhakathanaka, has mentioned buying Kachoris in Indore in 1613.[7] For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.[8]
Variations
This article needs additional citations for verification. (April 2012) |
- Pyaaz Kachori: Pyaaz Kachori or Kanda Kachori originated in the city of Jodhpur, Rajasthan. As it's name suggest, it is stuffed with spiced pyaaz (onions).[9]
Kota Kachori from Rajasthan is probably the most famous kachori in the state. Another form of Kachori in Jodhpur is the Mawa Kachori, invented by the late Rawat Deora. It is a sweet dish dipped in sugar syrup.
In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.
In Punjab it is often served as chaat. Delhi also has another kind of kachori, called 'Khasta kachori' or Raj Kachori, a kachori with seasoned chickpea, mung bean, potato stuffing with various types of chutneys and garnished yogurt and sev. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat.
In West Bengal and Bangladesh, a kachori (often pronounced kochuri) has a quite different variation. In West Bengal, kachori is softer and smaller. It is made mostly of white flour (maida) and asafoetida (hing), which are often added to improve its taste. It is mostly eaten as a tea-time snack in the morning or evening often accompanied with potato-peas curry and Bengali sweets. Also, a kachori stuffed with peas (koraishuti kochuri) is a winter delicacy in Bengal. Another variant in Bengal that exists mostly in sweet shops is the hard form (like in Delhi) with a masala inside called 'Khasta Kochuri'. Generally, no curry is accompanied by the khasta kochuri version.
Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chole bhature.
Gallery
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Dal Kachoris
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Bengali Kachoris in Kolkata
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Raj Kachori, popular chaat food
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Raj Kachori with spiced green gram lentils, chickpeas, served with yogurt, chutnies and sev on top.
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Haldiram Raj Kachori
See also
References
- ^ liza (21 May 2023). "Perfecting Your Kachori Recipe – No Master Chef Required!". Desher Barta. Retrieved 21 May 2023.
- ^ Samosas from Sindh, kachoris from Old Delhi, R. V. SMITH, The Hindu, 30 January 2016
- ^ Feasts and Fasts: A History of Food in India, pg125, Colleen Taylor Sen · 2015
- ^ Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015
- ^ Feasts and Fasts: A History of Food in India, pg168, Colleen Taylor Sen · 2015
- ^ "RAJ KACHORI-THE ROYAL AMONG THE KACHORIS!". Indian hotspot.com.
The existence of kachoris can be dated back to 1613 in Rajasthan even before Samosas, another popular street delicacy.
- ^ Banarasidas, Ardha-Kathanaka, verses 335-342
- ^ Nathuram Premi, Kavivar Banarsidas viracit Ardha Kathanaka, Bombay, Hindi Granth Ratnakar, 1957
- ISBN 979-8-89277-770-4.