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No matter what, most Indians can never say “No” to a plate of Kachoris with fried green chillies, chutney, and a cup of chai. The deep-fried crispy snack with a generous amount of stuffing has managed to retain its individuality despite the rise of fancy fried snacks in India. The snack is believed to have originated in the Marwar district of Rajasthan by the Marwari traders who needed something to take with them on their business trips. Hence, they thought to tweak the humble puris by stuffing them with a decadent mixture to make it more filling and wholesome. If you ever get a chance to visit Rajasthan, needless to say, you’ll find a Kachori shop in almost all lanes of the state. However, the deliciousness of Kachoris has transcended borders and is now a popular snack across India. Keeping the exterior same, the regional varieties differ in terms of the stuffing. While some Kachoris have a sweet stuffing, others have tart or savoury.
To begin with, let's talk about the authentic Marwari Kachori. Originally, these Kachoris are made with a filling of skinned moong dal along with some typical Indian spices and souring agents like Aamchoor powder. The moong dal mixture is slightly crumbly in texture and is a celebration of flavours. The North Indian version of this Kachori is served with a tangy aloo subzi in parts of Delhi. The state of Rajasthan also boasts of another popular variety of Kachoris known as Mawa Kachori. The Kachori is mildly sweet and is a quintessential travel food for most Rajasthanis. Pyaaz Kachori os Rajasthan has become widely popular in the states of Uttar Pradesh and Madhya Pradesh too. The Kachori is stuffed with an onion and potato mixture and has a savoury flavour profile.
If we go around to explore the Kachoris of the north, Heeng Kachori and Bedmi Poori will definitely make it to the top. The North Indian Heeng Kachori has an urad dal stuffing and is usually served with a potato or pumpkin curry. The Kachori zings with the aroma and flavour of asafoetida which is an aromatic spice with umami flavour. While Kachoris are usually made with all-purpose flour, Bedmi Puri is made with coarse wheat flour. One cannot miss the famous Nagori kachori of Delhi which doesn’t have stuffing and is served with Halwa on the side.
Banarasis also boast of their regional variety of Gol Kachori and Banarasi Kachori. Both these Kachoris are served with an ample amount of subzi, be it aloo, pumpkin, eggplant, or any other vegetable. Gol Kachori is slightly crushed before serving with a scoop of sabzi and chutney along with it. Banarasi Kachori is softer and has a little stuffing to bring out the flavour of the subzi.
Can we even go ahead without mentioning the “King of Kachoris”- Raj Kachori? The Kachori has numerous fillings that are seen to be dripping around the massive Kachori that is deep-fried and puffed up to accommodate the stuffing.
While these are some of the famous Kachoris of India, the country also caters to some seasonal Kachoris too. Gujarat’s Lilva Kachori is one of the most popular seasonal Kachoris that is made with a stuffing of tender pigeon peas during winters. Bengal’s humble Matar Kachori also comes in this list that is made with green peas. UP’s Badiyon Ki Kachori is made with sun-dried lentils and grated vegetable dumplings that are used to stuff these Kachoris during monsoons when fresh vegetables aren’t adequately available. Bihar’s Sattu Ki Kachori is also quite popular which is served with an assortment of chutneys and chokha and is widely savoured in parts of UP too.
Now that you know the many Kachoris of India, you know which variety of Kachori to savour when you visit these states of India.
