1. An overview

An overview

Indian street food is a perfect blend of colours and flavours. The best way to define this is through the wide range of chaats, kachoris, and tikkas we are blessed with. Today, we are going to take you through the tasteful ride of kachori that was actually invented decades ago by the Marwaris. Kachori is a famous Indian street food that is made with all purpose flour (maida) or whole wheat flour and has a rich filling made of a large variety of ingredients ranging between urad daal, moong dal, mawa, onion and Indian spices. Served with spicy aloo curry or different types of chutneys, this deep-fried snack has redefined itself with time and is now an integral part of breakfast menu in different parts of the country too.

2. History of Kachori

History of Kachori
Though nothing has been documented and proved, it is believed that kachori was created by the Marwaris, in the heart of Marwar. As in early times, the main trade routes passed through Marwar, the Marwaris ruled the area and have had access to the best produces. Another reason for the Marwaris to make this claim is their creativity to play with ingredients to make the best of anything and Kachori is a live example of the same. The use of mild spices like dhaniya and sounf also makes its connection with Marwar obvious, as these spices are considered ‘good’ for the climatic condition of the region.

3. Different types of Kachoris

Different types of Kachoris
Though Marwaris hold the crown to be the originator of this tempting Indian street food, with time, the original kachori has changed its shape time and again and has been redefined with different flavours and ingredients. What makes each version a sure shot hit is its – ‘taste’. Let’s take a tasteful ride of the different varieties and their individuality.

4. Mogar Kachori

Mogar Kachori
When you think of kachori, the first version that comes to mind is Mogar Kachori. With its origin in Jodhpur, this variety of kachori has a rich filling of soaked moong daal, Indian spices and lots of amchur powder. This deep fried snack item is also relished as breakfast in many parts of the country with spicy aloo sabzi.

5. Raj Kachori

Raj Kachori
In a way, it is the most popular version of kachori that has been swiftly shifted to the category of chaat, probably because of its puffed-up look, just like a gol gappa. If we go by the reports, Raj Kachori originated in Bikaner and can now be found in every part of the country.

6. Pyaaz Kachori

Pyaaz Kachori
Pyaaaz Kachori is a popular snack item, mainly found in the state of Rajasthan, Uttar Pradesh and Madhya Pradesh. As the name suggests, the filling is made of chopped onion, blended with a lot of Indian spices. In general, it is served with sweet tamarind chutney.

7. Nagori Kachori

Nagori Kachori
Interestingly, this version of kachori has no stuffing, rather flavours are added to the dough. This crispy and salted version is somewhat similar to the crispy puris made during the festival of Navratri. It is served with halwa.

8. Mawa Kachori

Mawa Kachori
This Kachori belongs to Jodhpur and is a little different from all other varieties, as it is sweet in taste. Topped with silver varq and chopped dry fruits, this version of kachori has a rich filling of mawa, semolina, cardamom, cashew, and nuts. Interestingly, they are also known as ‘Journey Cakes’, as they have a long shelf life.

9. Lilva Kachori

Lilva Kachori
As the name suggests, it has got its identity from the tender pigeon peas- lilva. Made during the winter season by Gujaratis, this version of kachori are being made in other parts of the country with modifications.

10. Heeng Kachori

Heeng Kachori
It is believed that Heeng Kachori traces its origin in the northern part of India, especially West Bengal. Though nothing has been documented on this note, but it is also believed that the use of heeng reduces the discomfort caused by urad dal, used as the main ingredient for filling. This kachori uses more of coarse wheat flour instead of maida for obvious reasons.

11. Banarasi Kachori

Banarasi Kachori
They are soft in texture, as compared to other varieties of kachoris. Mainly made with whole wheat flour and urad daal stuffing, this kachori is served with spicy aloo curry.