Kachori: A Taste of Malaysia and Beyond

You are currently viewing Kachori: A Taste of Malaysia and Beyond

Kachori, pronounced [kətʃɔːɽi], is a sweet and spicy deep-fried snack that originated in the Indian subcontinent. It has become popular in various regions, including places with Indian and South Asian diasporas. The snack has alternative names such as kachauri, kachodi, and katchuri.

Source: funfoodfrolic

Historical Roots

The earliest known recipe resembling kachori is found in the Susruta Samhita, which describes a deep-fried pastry made from flour, ghee, and jaggery, stuffed with spiced mung dal or minced meat. Another reference to a dish called “Kacchari,” a deep-fried pastry filled with lentils, is mentioned in a Jain text from the 7th century. Kachori is believed to have its roots in the Hindi belt region of India, where it typically consists of a round, flattened ball made of fine flour filled with a mixture of yellow moong dal or urad dal, besan, black pepper, red chili powder, salt, and other spices.

Source: holycowvegan

Variations Across Regions

Kachori has seen various adaptations based on regional preferences. For instance, in Rajasthan, the Kota Kachori and Pyaaj Kachori (onion kachori) are quite famous. In Gujarat, the kachori is filled with yellow moong dal, black pepper, red chili powder, and ginger paste. Delhi offers a chaat version, often served with chutneys and garnished with yogurt and sev. West Bengal and Bangladesh have their unique versions, with the Bengali kachori being softer, smaller, and often accompanied by potato-peas curry.

Source: madscookhouse


Kachori, with its rich history and diverse variations, has become a beloved snack not just in its place of origin but also in regions like Malaysia, where the Indian diaspora has introduced and popularized it.



Article curated by Suwaytha Gopal