Explore India’s love for kachoris in every form... 7 must-try variations that go way beyond the usual.
Walnut Kachoris
Chef Abinas Nayak makes the classic Indian snack with nuts. It has some of the usual ingredients, but is enriched by walnuts and raisins.
Please find the recipe here: Walnut Kachori
Matar Kachoris
This crispy, flaky bread stuffed with green peas is a fave in Rajasthan, Gujarat, Bengal. Sangita Agrawal shows you how.
Please find the recipe here: Matar Kachoris
Aam Khasta Kachoris
Maharaj Hemaram Choudhary does something wickedly good with his kachoris -- he fills spiced-up ripe mangoes into the round white flour pockets.
Please find the recipe here: Aam Khasta Kachori
Pyaz Kachoris
We all gotta know how to make Chef Pavan Patel's kachoris filled with onions. He fries up the onions with a little chickpea flour, potatoes, green chillies and a bunch of masalas.
Please find the recipe here: Pyaz Kachoris
Soybean Kachori
Savour a kachori variety from Kullu by Lajjaya Singh. The nutty legume is at its centre and the covering is kastha or crispy, crumbly.
Please find the recipe here: Soybean Kachori
Jamnagar Potli Kachori
Out in Jamnagar they do things differently. The kachoris resemble money bags, tied with green onion stalks. Maharaj Jodharam Choudhary fills them with mung dal spiked with ginger and ajwain.
Please find the recipe here: Jamnagar Potli Kachori
Lilva Kachori
When tasty green tuvar comes into season, Chef Vijesh Modi packs them into kachoris and serves them with mint chutney. Peanuts, cashews, lemon juice, sesame seeds adds extra swaad to the stuffing.
Please find the recipe here: Lilva Kachori