Kachori is not the same as samosa—they both may have savoury stuffing and deep fried to a perfect crunchiness, but the former is a 100% made in India product. It is believed it is the Marwari traders of Rajasthan who first created the kachori. As they travelled and settled across India in search of better opportunities, kachori too travelled with them. Wherever this ancient Indian business community settled there is a kachori variation that takes on local colours. And they are all delicious!
For step-by-step onion kachori recipe by Chef Brar, click here.
If you ever find yourself in the Pink City of Jaipur, head to local chaatwalas who will have you drooling over their mastery over kachoris. Here are the places in Jaipur that you must visit.
Similarly, Benaras also is very famous for its kachoris. These are quite different from those in Jaipur—here’s a complete lowdown on Benarasi kachori and how it’s served with a mixed veg bhaji.
Different Types of Kachori
Chef Brar has even more exciting kachori recipes, from savoury to sweet and even regional variations. You have to give them a try!
Arbi ki Kachori Recipe
Check out how Chef Brar uses colocasia or arbi to make a filling for dumpling-shaped mini kachoris. The tuber is far healthier that potatoes and when cooked well can transform any dish, even kachori.
Sweet Potato Kachori Recipe
Yet another tuber that doesn’t receive due credit, sweet potatoes, makes for an exciting kachori filling. Here’s a kachori recipe that uses sweet potato for a savoury kachori and served with a sweet prune chutney.
Dried Fruit Kachori Recipe
Nuts, dried fruits and dates, mix them all together to make another dessert-style kachori. This dried fruit kachori will satiate your sweet tooth without compromising your diet and health.
Lucknow Kachori Mutter Recipe
Unlike the other kachoris on this list, this kachori recipe has no filling. But it does use, urad dal in the dough. Serve it with tangy mutter dish for a taste of Lucknow. Here’s the recipe.
Steamed Kachori Kadhi Recipe
This kachori recipe has a quintessential Gujarati taste and feel to it. And instead of frying, you steam them—can it get healthier? Serve it with a Gujarati style kadhi and enjoy!
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