This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Kachori" – news · newspapers · books · scholar · JSTOR (April 2012) (Learn how and when to remove this template message)

Kachoris - Kolkata 2012-01-13 8321.JPG
Kachoris in Kolkata
Place of originIndia, Bhojpuri region
Associated national cuisineIndia, Nepal, Bangladesh, Pakistan
Main ingredientsgram flour, moong dal
Variationslachhedar kachori, sweet upwas kachori, dahi-kheerey ki kachori[1]

Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.[2]


Kachori is believed to have originated in Hindi belt region of India. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Banarasidas, the author of biographical Ardhakathanaka, has mentioned buying Kachoris in Indore in 1613.[3] For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.[4]


Kota Kachori from Rajasthan is probably the most famous kachori in the state. The Pyaaj Kachori (onion kachori) is also very popular. Another form of Kachori in Jodhpur is the Mawa Kachori, invented by the late Rawat Deora. It is a sweet dish dipped in sugar syrup.

In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.

In Delhi it is often served as chaat. Delhi also has another kind of kachori, called 'Khasta kachori' or 'Raj Kachori' (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat.

In West Bengal and Bangladesh, a kachori (often pronounced kochuri) has a quite different variation. In West Bengal, kachori is softer and smaller. It is made mostly of white flour (maida) and asafoetida (hing), which are often added to make it extremely tasty. It is mostly eaten as a tea-time snack in the morning or evening often accompanied with tasty potato-peas curry and Bengali sweets. Also, a kachori stuffed with peas (koraishuti kochuri) is a winter delicacy in Bengal. Another variant in Bengal that exists mostly in sweet shops is the hard form (like in Delhi) with a masala inside called 'Khasta Kochuri'. Generally, no curry is accompanied by the khasta kochuri version.

Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chole bhature.


See also


  1. ^ The Telegraph – Calcutta (Kolkata) | Opinion | Diary. (2009-03-29). Retrieved on 2012-05-19.
  2. ^ Samosas from Sindh, kachoris from Old Delhi, R. V. SMITH, The Hindu, 30 January 2016
  3. ^ Banarasidas, Ardha-Kathanaka, verses 335-342
  4. ^ Nathuram Premi, Kavivar Banarsidas viracit Ardha Kathanaka, Bombay, Hindi Granth Ratnakar, 1957