Kachori

Indian deep-fried pastry

  •   Media: Kachori

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 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]

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

History

The kachori is believed to have originated from the Marwar region of Rajasthan, India.[9] As the main trade routes passed through this region, the Marwaris had access to the best ingredients. 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

List of Variations based on stuffing:

  • Pyaaz Kachori: Pyaaz Kachori or Kanda Kachori originated in the city of Jodhpur, Rajasthan. As its name suggest, it is stuffed with spiced pyaaz (onions).[17]
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 grandeur stuffing of the kachori. It is typically topped with plenty of yogurt, spices, cilantro chutney, sweet tamarind chutney, sev and pomegranate, making it a perfect combination of flavours.[19][20]
Raj Kachori from Haldiram's
  • Kota Kachori(s): Originating from the city of Kota in Rajasthan are renowned for their spicy flavour with a distinct smell of hing (ASAFOETIDA). The filling of Kota Kachori consists of yellow moong dal (split yellow lentils) cooked with a blend of spices and herbs, including cumin, ginger, green chili, turmeric, and coriander.[21][22]
  • Mawa Kachori: Originated in the city of Jodhpur, Rajasthan. It is stuffed with dry fruits and Mawa and later dipped in sugar syrup.[23][24]

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.

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

  • Pyaaz Kachori with tamarind chutney
    Pyaaz Kachori with tamarind chutney
  • Haldiram's Raj Kachori
    Haldiram's Raj Kachori
  • Moongdal Kachoris
    Moongdal Kachoris
  • Raj Kachori with Sev
    Raj Kachori with Sev
  • Bengali Kachoris in Kolkata
    Bengali Kachoris in Kolkata

See also

References

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.
  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.