What Makes Kota’s Kachoris So Special
Image Credit: Shutterstock | Kota is famous for its crispy Kachoris

The city of Kota is famous for the many engineering and medical coaching centres that are known for their rigorous training. But there’s more. Kota is also a paradise for food lovers. The fabled Kachoris of Kota have found fans across the country, even some of our fittest stars cannot say no to the spicy, crispy snack. When TV actor Jasmin Bhasin landed in the city, one of the first things she tried was the Dal Kachori Sabzi. She went to Instagram to flaunt her local grub in her stories.  

For the uninitiated, Rajasthan is said to be the birthplace of kachoris or, at least, the crispy Khasta Kachoris. These are deep-fried, round pastries, filled with a mixture of spiced lentils, or onions, or sweet Mawa. These kachoris, unlike those found in eastern part of the country, are very crispy on the outside. The golden, brown glossy exterior is in stark contrast to the soft, and crumbly interior. As mentioned earlier, kachoris in Rajasthan are distinguished on the basis of their fillings. So, while Pyaaz Kachori is now heralded as the crown jewel of Rajasthani street food fare, let us not forget the humble Dal Kachori that is equally satiating.  

So, what is so special about these kachoris, you ask? These kachoris are made with a maida (or all-purpose flour) dough, which is rolled out in small circles and stuffed with a spicy urad dal filling before it is fried in hot oil until it is flaky and crispy.  

Unlike Pyaaz ki Kachori, which needs to be consumed that very day, Dal Kachoris have a longer shelf-life, it can even last days in an air-tight container. Perhaps, that’s the reason it was one of the preferred snacks to carry for long travels back in the day. Even today, mini Dal Kachoris make it to Diwali hampers and packages, because the chances of it going bad are rare, and let’s admit it, we could all use a savoury break from those sweets.  

Another distinct feature of these kachoris is the use of hing or asafoetida, this spice adds a distinct pungent hotness to the Kachoris, while making it effervescent. You can smell them from a distance, and you very well know what will follow next. The kachoris are sold in both small street side shops and big halwais of Kota. And they are so popular that they are eaten for breakfast, and also as mid-day or evening snacks. It is not uncommon to find them in parties either.