Kachori

Kachori is a popular Indian snack, often served as a type of street food. It is a spicy, fried dumpling made from dough and filled with various ingredients. The filling typically includes a mixture of moong dal (a type of lentil), black gram, gram flour, and a variety of spices. Kachori is commonly served with a side of chutney or curry.

History

The origins of Kachori are believed to be in the Indian state of Uttar Pradesh, but it has since spread to other regions of the country and beyond. It is particularly popular in the states of Rajasthan, Gujarat, and West Bengal, each of which has its own regional variation of the dish.

Variations

There are many variations of Kachori, each with its own unique ingredients and preparation methods. Some of the most popular include:

• Khasta Kachori: This is the most common type of Kachori, and is typically filled with a mixture of moong dal and spices. The dough is made from maida (refined wheat flour), and the Kachori is deep-fried until it becomes crispy and golden brown.

• Raj Kachori: This is a larger version of the Kachori, filled with a variety of ingredients such as boiled potatoes, sprouts, and yogurt. It is often garnished with sev (small pieces of crunchy noodles made from chickpea flour) and tamarind chutney.

• Pyaaz Kachori: This variation is filled with a spicy onion mixture. It is a popular breakfast dish in Rajasthan.

Preparation

The preparation of Kachori involves making a dough, preparing the filling, shaping and filling the dumplings, and then frying them. The dough is typically made from maida, while the filling is made from a mixture of lentils and spices. The Kachori are then deep-fried until they become crispy and golden brown.

Serving

Kachori is typically served hot, often with a side of chutney or curry. It can be eaten as a snack, or as part of a meal. In some regions, it is also served as a breakfast dish.

See also

• Samosa
• Pakora
• Bhaji
• Indian cuisine