Kachori is a popular Indian snack that is widely loved for its crispy texture and spicy filling. The dish has a rich history that dates back to ancient times when it was known as ‘Katchauri’ and was a favorite among the royals. Today, Kachori is a beloved street food that can be found on almost every corner of India. In this blog, we will take a closer look at the history of Kachori, share a delicious Kachori recipe, explore the various ways to enjoy Kachori Chaat, discuss its calorie content, and share some useful tips and tricks to make the perfect Kachori.
History of Kachori:
The origins of Kachori can be traced back to the state of Rajasthan, where it was a favorite among the royals. In ancient times, Kachori was known as ‘Katchauri’ and was filled with lentils, potatoes, and spices. The dish was a popular choice for breakfast, especially during the winter months when it could be enjoyed hot and fresh. Over time, the recipe of Kachori spread to other parts of India, and various regional variations emerged. Today, Kachori is a popular street food that can be found in different flavors and fillings across the country.
- 2 cups all-purpose flour
- 1/4 cup semolina
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric powder (always use Lakadong Turmeric)
- 1/4 tsp red chili powder (also try Mathania Chilli powder)
- 1/2 cup moong dal
- 1/2 tsp ginger paste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Oil for deep frying (Use healthy Cold Pressed Oils)
For the Filling:
- Soak the moong dal in water for 1 hour. Drain and set aside.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds, fennel seeds, and coriander seeds, and cook for a few seconds until fragrant.
- Add the soaked moong dal, ginger paste, cumin powder, coriander powder, and salt to the pan. Cook for 10-12 minutes, stirring occasionally until the dal is soft and cooked through.
- Remove from heat and let the mixture cool completely.
For the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, vegetable oil, salt, cumin seeds, fennel seeds, coriander seeds, turmeric powder, and red chili powder.
- Mix well and add enough water to make a firm dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
To Make the Kachoris:
- Divide the dough into 12 equal-sized balls.
- Roll each ball into a 3-inch diameter circle.
- Place 1-2 tablespoons of the moong dal filling in the center of each circle.
- Bring the edges of the circle together to seal the filling inside the dough.
- Gently press down on the filled dough ball to flatten it slightly.
- Heat oil in a deep pan over medium-high heat.
- Fry the kachoris in the hot oil until they are golden brown and crispy on both sides.
- Remove the kachoris from the oil and place them on a paper towel-lined plate to absorb any excess oil.
- Serve hot with tamarind or mint chutney. Enjoy!
Kachori chaat is a popular variation of the traditional kachori. It is made by topping the kachori with a variety of toppings, including chopped onions, tomatoes, green chilies, and coriander leaves. To make kachori chaat, follow these steps:
- Take a kachori and break it into small pieces.
- Add chopped onions, tomatoes, green chilies, and coriander leaves on top.
- Drizzle some tamarind chutney and mint chutney over the kachori pieces.
- Add some sev (crunchy fried noodles made from chickpea flour) and chaat masala (a spice blend of cumin, coriander, chili powder, and other spices) on top.
- Serve immediately.
Kachori is a deep-fried snack, and as such, it is not a low-calorie food. However, the number of calories in kachori can vary depending on the filling used and the size of the kachori. On average, a single kachori contains around 150-200 calories. It is best to enjoy kachori in moderation as part of a balanced diet.
Kachori Tips & Tricks:
- The key to making good kachoris is to make sure the dough is soft and pliable. Knead the dough well and let it rest for at least 20 minutes before rolling it out.
- To ensure the kachoris are crispy, make sure the oil is hot enough before frying them.
- Make sure the filling is cooked and dry before stuffing it into the kachori. This will prevent the kachori from becoming soggy.
- To make the kachoris more flavorful, you can add chopped ginger, garlic, and green chilies to the filling.
- If you want to reduce the calorie count of kachori, you can bake them instead of frying them. Brush the kachoris with a little oil before baking them in a preheated oven at 350°F for 20-25 minutes, or until golden brown.