Kachoris have said to be originated by Marwaris many many years ago!
The two ultimate stars of Indian street food are samosa and kachori, without any doubt. Both delights are stuffed with spices and served with fried chilies, chutneys, and different Indian condiments. While samosas have been said to be originated from the Middle East, kachoris are much Indian. Unlike samosa, kachori has a stuffing of spices also called ‘Thanda masala’, and is circular. Its ingredients vary from one state to another but its origin is said to have its connection with Marwaris.
Now when we talk about Marwaris, we cannot stop ourselves from mentioning trade. Marwaris were pioneers of trade and commerce and were settled across the country. They created kachori as they needed to eat something while dealing with day-to-day business affairs. Interesting fact, most of the street food has been created with the same intention. So, since the ancient trade routes passed through Marwar, they had access to the best produce. Marwaris have been vegetarians and creating kachori was one of their ways to spice up their food with limited ingredients. Traditionally, kachoris have 'Thanda masala’ consisting of coriander and fennel seeds along with turmeric and other spices, making it well-suited to the climate. Since we have talked much about the origin of this snack, let us take you through different types of kachoris made and served in India.
If you have ever been to Jodhpur, you know what I am talking about. Mogar kachori is an absolutely delicious type of kachori that despite not being made with fresh produce, is mouth-watering. It has a stuffing of moong dal which is crumbled and converted into a paste. With added flavours, it tastes yum. The flour is deftly kneaded in such a way that when poured into oil, the kachori fluffs up. The flakiness of the outer pastry and the masala stuffing inside is something all kachori lovers look forward to.
Another gem from Jodhpur is mawa kachori. It is a sweeter version of kachori covered with varq (a thinly beaten edible silver foil) and it is also carried on long journeys as it can stay good for a longer time.
Hing Kachori is one of the tastiest and fragrant versions of a kachori. Also, quite famous in Bengal, this kachori has a stuffing of urad dal and spices especially hing as its name suggests. This type of kachori is also served with pumpkin curry. Moreover, this kachori has evolved into Bedmi Poori in some parts of Delhi and Uttar Pradesh. Made of coarse wheat, it is rather crispier and bigger.
Pyaaz kachori is quite famous and there would be hardly any person who doesn't know about it. Pyaaz kachori is a popular delicacy in some parts of Uttar Pradesh, Madhya Pradesh, and even Rajasthan. They could be made anytime as onions are available the whole year. Also, these kachoris are good to store.
This is a simpler version of kachori as it does not have a stuffing but salt. It is served with ghee-filled halwa and is the best combination of sweet and salty quite like caramel tart with sea salt sprinkled on it.
Raj kachori is a kachori that has been swiftly shifted towards chaat probably because of its puffed-up look. Raj kachori originally originated in Bikaner but could be easily found in every part of the country. It is topped with curd, green chutney, tamarind chutney, pomegranate seeds, and spices.
This type of kachori is made from lilva-tender pigeon peas. It is made by Gujaratis during winters. This kachori is made with several modifications in different parts of the country and is quite loved for its slightly different flavour.
It is hard to not mention Banarasi Kachori while talking about kachoris. These kachoris are softer in texture. Made up of whole wheat flour and urad dal stuffing, this kachori is served with spicy aloo curry. A similar type of kachori is also served in many parts of Delhi.
Shegaon kachoris are popular kachoris in Maharashtra. An interesting fact about Shegaon Kachori is that it originated outside Shegaon railway station in 1951 and now, it is famous all over Maharashtra and transported in vans.
There might be other variations also like sattu kachori of Bihar and Koraishutir kachori of Bengal. The best part of kachori is that they are not only tasty but can fill your stomach without bringing your energy levels down.
Let us know which kachoris have you tasted and which you are yet to taste!!