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|Place of origin||India, Bhojpuri region|
|Associated national cuisine||India, Nepal, Bangladesh, Pakistan|
|Main ingredients||gram flour, moong dal|
|Variations||lachhedar kachori, sweet upwas kachori, dahi-kheerey ki kachori|
Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.
Kachori is supposed to have originated in Hindi belt region of India. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Kota Kachori from Rajasthan is probably the most famous kachori in the state. The Pyaaj Kachori (onion kachori) is also very popular. Another form of Kachori in Jodhpur is the Mawa Kachori, invented by the late Rawat Deora. It is a sweet dish dipped in sugar syrup.
In Delhi it is often served as chaat. Delhi also has another kind of kachori, called 'Khasta kachori' or 'Raj Kachori'. 'was (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat.
A variant includes sweet ' 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 make it extremely tasty. It is mostly eaten as a tea-time snack in the morning or evening often accompanied with tasty 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.
|Wikimedia Commons has media related to Kachori.|
- The Telegraph – Calcutta (Kolkata) | Opinion | Diary. Telegraphindia.com (2009-03-29). Retrieved on 2012-05-19.
- Samosas from Sindh, kachoris from Old Delhi, R. V. SMITH, The Hindu, January 30, 2016
- Banarasidas, Ardha-Kathanaka, verses 335-342
- Nathuram Premi, Kavivar Banarsidas viracit Ardha Kathanaka, Bombay, Hindi Granth Ratnakar, 1957