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Kachori - Wikipedia
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Kachori

Not to be confused with Kichuri.

Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar[4][5] region of Rajasthan, India.[6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown.[7] It is served hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.[8]

Kachori
Raj Kachori
Alternative namesKachauri, kachodi and katchuri.[1]
CourseSnack
Place of origin India
Region or stateRajasthan[2]
Associated cuisineIndia, Nepal, Bangladesh, Pakistan
Serving temperatureHot or warm
Main ingredientsMaida (flour) , gram flour, ghee
Ingredients generally usedMoong dal, Onions
VariationsPyaaz Kachori, Kota Kachori, Raj Kachori, Mawa Kachori, dahi-kheerey ki kachori[3]

Originating in India, kachoris have become popular throughout South Asia, each region adding its own local variations.

History

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The kachori is believed to have originated from the Marwar region of Rajasthan, India.[9] The use of mild spices like coriander and fennel in the kachori's preparation is thought to be a reflection of the region's climatic conditions, making it well-suited for the dry and hot environment.[10] Over time, the kachori gained popularity as a convenient travel snack, a quick and wholesome start to the day for hungry businessmen and workers alike.[11]

An early known recipe similar to kachori comes from Susruta Samhita, which mentions deep-fried pastry made from flour, ghee, and jaggery and stuffed with spiced mung dal or minced meat.[12] Another recipe for a dish known as "Kacchari", a puffy deep-fried pastry stuffed with lentils, finds mention in a Jain text dating back to the 7th century.[13] Similar recipes are also mentioned in the medieval cookbook Supa Shastra.[14]

Banarasidas, the author of the biographical Ardhakathanaka, has mentioned buying Kachoris in Indore in 1613.[15] For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.[16]

Variations

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List of Variations based on stuffing:

 
Kanda Kachori with mint and green chilli chutney
  • Raj Kachori(s): Originating in the city of Bikaner,[18] Rajasthan, Raj kachoris are now popular throughout North India. "Raj," in Hindi, means "royal" or "grand," referring to the rich stuffing of the kachori. It is typically topped with plenty of yogurt, spices, cilantro chutney, sweet tamarind chutney, sev and pomegranate, making it a combination of flavours.[19][20]
 
Raj Kachori from Haldiram's
  • Kota Kachori(s): Originating in the city of Kota in Rajasthan, they are known for their spicy flavour, with a distinct smell of asafoetida. The filling of a Kota Kachori consists of yellow mung dal (split yellow lentils) cooked with a blend of spices and herbs, including cumin, ginger, green chili, turmeric, and coriander.[21][22]
  • Mawa Kachori: This variant originated in the city of Jodhpur, Rajasthan. It is stuffed with dry fruits and khoa and later dipped in sugar syrup.[23][24]

Another type is fried and stuffed with pulses (urad and mung, especially) and is generally found in the Kutch region of Gujarat.

In West Bengal, kachori is softer and smaller. It is made mostly of white flour (maida) and asafoetida, which are often added to improve its taste. It is mostly eaten as a tea-time snack in the morning or evening and often accompanied by potato and 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 chana (chole) similar to one served in chole bhature.

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See also

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References

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Wikimedia Commons has media related to Kachori.
  1. ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. ISBN 978-1-350-12865-1.
  2. ^ "Mogar Kachori". recipes.timesofindia.com. 6 March 2018. Retrieved 29 April 2024. it is believed that kachori was created by the Marwaris, in the heart of Marwar
  3. ^ The Telegraph – Calcutta (Kolkata) | Opinion | Diary. Telegraphindia.com (2009-03-29). Retrieved on 2012-05-19.
  4. ^ Awal, Vernika (22 June 2023). "A tale of the humble kachori". The New Indian Express. Retrieved 29 April 2024. It is believed that the Marwadi community can be credited for inventing kachori
  5. ^ "Mogar Kachori". recipes.timesofindia.com. 6 March 2018. Retrieved 29 April 2024. it is believed that kachori was created by the Marwaris, in the heart of Marwar
  6. ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. ISBN 978-1-350-12865-1.
  7. ^ "Interesting facts about Kachori that will leave you surprised". recipes.timesofindia.com. 6 March 2018. Retrieved 7 May 2024.
  8. ^ Bhatia, Divya (20 March 2014). My Vegetarian Journey. Partridge Publishing. ISBN 978-1-4828-1953-3.
  9. ^ "History Of Varanasi's Kachori Sabzi And 5 Places You Should Try". Times Now. 18 February 2024. Retrieved 1 May 2024.
  10. ^ "Interesting facts about Kachori that will leave you surprised". recipes.timesofindia.com. 6 March 2018. Retrieved 1 May 2024.
  11. ^ Awal, Vernika (22 June 2023). "A tale of the humble kachori". The New Indian Express. Retrieved 1 May 2024.
  12. ^ Feasts and Fasts: A History of Food in India, pg125, Colleen Taylor Sen · 2015
  13. ^ Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015
  14. ^ Feasts and Fasts: A History of Food in India, pg168, Colleen Taylor Sen · 2015
  15. ^ Banarasidas, Ardha-Kathanaka, verses 335-342
  16. ^ Nathuram Premi, Kavivar Banarsidas viracit Ardha Kathanaka, Bombay, Hindi Granth Ratnakar, 1957
  17. ^ Limited, Foodity (P) (23 February 2024). Beyond Brick and Mortar: Unveiling the Soul of India's Street Food. Notion Press. ISBN 979-8-89277-770-4. {{cite book}}: |last= has generic name (help)
  18. ^ "Interesting facts about Kachori that will leave you surprised". recipes.timesofindia.com. 6 March 2018. Retrieved 30 April 2024.
  19. ^ World, Eat Your; Siciliano-Rosen, Laura (13 January 2014). Delhi Food and Travel Guide: The inside scoop on the best North Indian foods in Delhi. Eat Your World.
  20. ^ Chauhan, Maneet; Eddy, Jody (6 October 2020). Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook. Clarkson Potter/Ten Speed. ISBN 978-1-9848-2389-2.
  21. ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. ISBN 978-1-350-12865-1.
  22. ^ Meena, R. P. Rajasthan Current Affairs Yearbook 2021 for Competitive Exams Preparation. MYUPSC.
  23. ^ Tripathi, Vaishali (9 August 2016). Indian desi tadka. Onlinegatha. ISBN 978-93-85818-00-4.
  24. ^ Guides, Rough (1 October 2010). RGT to Rajasthan, Delhi & Agra. Rough Guides UK. ISBN 978-1-4053-8682-1.
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