Dish
Kachori
Kachori is made by preparing a dough of flour, salt, and water. The dough is then rolled out into small circles and filled with a mixture of lentils, peas, or potatoes that have been cooked with spices. The filled dough is then deep-fried until it turns golden brown. Kachori can be served with tamarind chutney or mint chutney. It is a popular street food in India and is often served as a breakfast item. Kachori can also be made with a sweet filling of jaggery and coconut.
Origins and history
Kachori originated in the Indian state of Uttar Pradesh. It is believed to have been introduced by the Marwari community. Kachori is now popular all over India and is enjoyed as a snack or breakfast item.
Dietary considerations
Vegetarian, vegan
Variations
There are many variations of kachori that are made with different fillings. Some popular variations include pyaaz kachori, which is filled with onions, and moong dal kachori, which is filled with moong dal.
Presentation and garnishing
Kachori can be garnished with chopped coriander leaves and served with a side of chutney. It can also be served with a sprinkle of chaat masala.
Tips & Tricks
To make the kachori crispy, make sure the oil is hot enough before frying. Also, make sure to seal the edges of the dough properly to prevent the filling from spilling out while frying.
Side-dishes
Kachori can be served with aloo ki sabzi, which is a potato curry, or with chole, which is a chickpea curry. It can also be served with a side of raita, which is a yogurt-based side dish.
Drink pairings
Kachori can be paired with a hot cup of chai or with a glass of lassi.
Delicious Kachori recipes
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