Indian street food is a perfect blend of colours and flavours. The best way to define this is through the wide range of chaats, kachoris, and tikkas we are blessed with. Khasta Kachori is a famous Indian street food and snack. ‘Khasta’ in Hindi means flaky. The kachoris have flaky and crispy texture and is loaded with a filling.
Kachori is a famous Indian street food that is made with plain flour (maida) and has a rich filling made of a large variety of ingredients ranging between urad daal, moong dal, mawa, onion and Indian spices. Served with spicy aloo curry or different types of chutneys, this deep-fried snack has redefined itself with time and is now an integral part of breakfast menu in different parts of the country too.
My husband loves kachori with ‘Dubki wale Aloo’. Although Kachori is supposed to have originated in Uttar Pradesh, India, it is famous all over India with each state/city popular for their own unique stuffing. Khasta kachoris served with aloo is a favourite breakfast of the people in Mathura and Vrindavan. Early in the morning you will find people queuing outside snack shops to enjoy ‘dubki wale aloo’ with kachori.
As you walk through the colourful bazaars in Mathura and Vrindavan, one of the sights that you might encounter is a huge pile of piping hot kachori’s in most snack shops. A ‘halwai’ would be seen frying these little delicious snacks in huge oil filled kadhai.
Reminiscing those lovely days of visiting the bazaars and eating the delicious kachori with Dubki wale aloo, I often make kachori at home. The good thing about this dish is that Kachori’s can be made and stored for a couple of days.
