Forget Aloo, Dal Kachori And Try These Not-So Popular Recipes

When you hear kachori, people often think about aloo kachori, dal kachori, and pyaaz kachori from Rajasthan. While there is no comparison to the flavour profile they boast, there are many not-so-popular options that you can consider. If you are bored with these delights and looking for inspiration to serve new snacks to guests, you have landed on the right page.

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This article will introduce you to some unique creations that will not only surprise you but also help you learn some different recipes and take your skills up a notch. These kachoris will help you add some new dishes to the menu when you host small gatherings.

Kuttu Kachori

Mostly prepared during Navratri, kuttu kachori is a must-try if you are fed up with cooking dal or aloo kachori. The base is prepared with buckwheat flour. Small dough balls are stuffed with a mixture of boiled potatoes and spices. You can also add grated paneer for additional flavour and nutrition. You can enjoy it with tamarind chutney.

Keema Kachori

All the meat lovers need to bookmark this recipe because you won’t have tasted a better version of kachori than this. Its recipe is largely replicated by Muslim communities living in Rajasthan and Uttar Pradesh. Keema is tossed with spices to prepare a lip-smacking combo and filled inside atta or maida dough balls.

Also Read: 5 Tips To Nail Pyaaz Kachori This Weekend

Matar Kachori

Since winter is coming, load your refrigerator with green peas to make matar kachori. It is unpopular because you cannot make it in any other season than winter. Fresh peas are initially cooked with spices and blended in a mixer grinder. This coarse mixture is stuffed into the lemon-sized dough balls prepared from either kneading all-purpose flour or atta. 

Mooli Kachori

North Indians are quite fond of mooli ka paratha in winter. Have you tried mooli kachori? It is not widely popular because it is prepared in some rural parts of North Indian states but its pungent taste and spiciness will leave you wanting more. The flavour of the radish might be a little overpowered, but you can cook it a bit before stuffing.

Dry Fruit Kachori

Dry fruits are mostly used in Indian savouries and sweets for their richness, nutrition, and creaminess. It makes for an impeccable blend of kachori. Since dry fruits are a bit expensive, this variant remains unpopular and is only prepared in parts of Gujarat and Maharashtra. The blend is stuffed inside dough balls that are deep-fried until crispy. It is often served as a snack and paired with masala tea.

Mawa Kachori

Have you ever heard of khoya kachori? It is widely prepared in Rajasthan, but since it boasts sweetness, it remains unexplored by foodies. A mixture of khoya and dry fruits is stuffed inside the dough which is deep-fried and immersed in sugar syrup. While the recipe is not mainstream, it is worth a shot.

Paneer Kachori

Paneer kachori is a one-of-a-kind creation that you must try. It is prepared in many parts of North India. Grate the paneer and season it with salt, pepper, and red chilli powder. Add coriander leaves for freshness. You can either stuff it inside the dough ball or knead it with flour. Either way, you will have an amazing snack to serve at a party. It pairs impeccably with the traditional aloo tamatar sabzi.