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Indian deep-fried pastry From Wikipedia, the free encyclopedia
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]
Raj Kachori | |
| Alternative names | Kachauri, kachodi and katchuri.[1] |
|---|---|
| Course | Snack |
| Place of origin |  India |
| Region or state | Rajasthan[2] |
| Associated cuisine | India, Nepal, Bangladesh, Pakistan |
| Serving temperature | Hot or warm |
| Main ingredients | Maida (flour) , gram flour, ghee |
| Ingredients generally used | Moong dal, Onions |
| Variations | Pyaaz 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.
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]
List of Variations based on stuffing:
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.
_Kachori_with_tamarind_chutney.jpg)
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