 Raj kachori | |
| Alternative names | Kachauri, kachodi, katchuri[1] |
|---|---|
| Course | Snack |
| Place of origin |  India |
| Region or state | Rajasthan[2] |
| Associatedcuisine | India,Nepal,Bangladesh,Pakistan,Trinidad and Tobago |
| 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] |
Kachori (pronounced[kətʃɔːɽi]) is adeep-fried, spicy, stuffed pastry originating from theMarwar[4][5] region ofRajasthan,India.[6] It is made ofmaida filled with a baked mixture ofmoong dal oronions (usually, depending on the variation),besan, coriander, red chili powder, salt, and otherIndian spices and deep-fried invegetable oil until crispy golden brown.[7] It is served hot with sweet and spicytamarind chutney or occasionally with mint and green chilli chutney.[8]
Originating in India, kachoris have become popular throughoutSouth Asia, each region adding its own local variations.
The kachori is believed to have originated from theMarwar region ofRajasthan, India.[9] The use of mild spices likecoriander andfennel 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 travelsnack.[11]
An early known recipe similar to kachori comes fromSusruta Samhita, which mentionsdeep-fried pastry made from flour,ghee, andjaggery and stuffed with spicedmung dal orminced meat.[12] Another recipe for a dish known as"Kacchari", a puffy deep-fried pastry stuffed withlentils, finds mention in aJain text dating back to the 7th century.[13] Similar recipes are also mentioned in themedieval cookbookSupa Shastra.[14]
Banarasidas, the author of the biographicalArdhakathanaka, has mentioned buying kachoris inIndore in 1613.[15] For seven months, he bought aser of kachoris daily, and owed twentyrupees.[16]
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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 inNorth 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 inchole bhature.
_Kachori_with_tamarind_chutney.jpg)
it is believed that kachori was created by the Marwaris, in the heart ofMarwar
It is believed that the Marwadi community can be credited for inventing kachori
it is believed that kachori was created by the Marwaris, in the heart of Marwar
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