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In winters, everyone loves to indulge in comparatively heavier meals because they are warm, filling and delicious. This is that time of the year when eating everything from meat and eggs to deep-fried delicacies first thing in the morning are all acceptable because these heavy foods do get digested easily and throughout the day, while providing sustained energy. And yet, when it comes to winter breakfasts, a standout favourite among all people is the Indian kachori.
Video Credit: YouTube/Chef Ranveer Brar
With a flaky, golden, deep-fried shell and delicious stuffings inside, Indian kachoris can be a great treat on any given day, especially for breakfast. But the fact is that during winters, kachoris from across India gain special attraction as breakfast foods. From popular restaurants to food stalls near offices and markets, most Indian cities start serving hot kachoris with sabji or curries of various types early in the morning, providing a great breakfast option for people of all classes and backgrounds.
Wondering which winter-special kachoris you should be indulging in this winter for breakfast? Here are some options you can explore.
Bathua Kachori
A favourite across the states of Uttar Pradesh and Bihar, these kachoris are made with bathua, a green leafy vegetable that is predominantly available during winter months. The bathua saag is cleaned, chopped and mixed with the dough of the kachori, giving it a slightly green glow and herby taste. The fried kachoris are served with a basic potato-tomato curry.
Lilva Kachori
A winter-special dish from Gujarat, lilva kachori is made with fresh pigeon peas or lilva. The lilva is boiled and then cooked with spices like cumin, coriander and ginger, making for a green-coloured stuffing. Often, fresh coriander leaves also add to the vibrance of the stuffing, which is placed into a traditional kachori dough and then deep-fried to perfection.
Koraishutir Kochuri
This Bengali classic is made with fresh green peas, which come into season during winters. The green peas are cooked with spices like cumin, turmeric and more, then turned into a bright green and thick paste. The dough for these kachoris is made with refined flour instead of whole wheat flour, making it even richer than other kachoris. Koraishutir kochuri is served with Bengali dum aloo.
Sattu Kachori
Favoured as a breakfast by the people of Bihar, Jharkhand and even parts of Eastern UP during winters, sattu kachoris are made with sattu, which is made from roasted and ground Bengal gram and other pulses. The sattu flour is mixed with chopped onions, chillies, spices and often the oil of pickles for a rich and delicious taste. The mix is then stuffed inside kachori dough and deep-fried, then served with chokha or chutney—or both.
Hing Dal Kachori
A delicacy from Rajasthan, these hing dal kachoris are especially famous in Jaipur, Bilwara and other cities during winters. The stuffing is made with asafoetida and chana dal, making it a protein-packed option for all. The shell is made with whole wheat flour, and when deep-fried, these turn golden and crispy. These kachoris are usually served with chutney and are quite rich.
