In his biographical Ardhakathanaka, Banarasidas mentions buying Kachoris around Indore in 1613. He had been buying a batch of Kachoris every day for seven months and owes twenty rupees.
Varieties
Rajasthan's Kota Kachori is undoubtedly the state's most famous kachori. Also popular is the Pyaaj Kachori (onion kachori). The Mawa Kachori, developed by the late Rawat Deora, is another type of Kachori found in Jodhpur. It's a dessert that's been dipped in sugar syrup.
It's commonly a circular flour and dough ball stuffed with yellow moong dal, black pepper, red chilli powder, and ginger paste in Gujarat.
It's commonly served as chaat in Delhi. 'Khasta kachori' or 'Raj Kachori', a type of kachori popular in Delhi, was a (quick) kachori made with potato, coconut, and sugar. Kachoris are frequently served with a tamarind, mint, or coriander chutney. Another type is fried and stuffed with pulses (particularly urad and moong) and is popular in Gujarat's Kutch region.
'Sweet' is one of the variants. A kachori (sometimes pronounced kochuri) has a very different variant in West Bengal and Bangladesh. Kachori is softer and smaller in West Bengal. It is primarily made of white flour (maida) and asafoetida (hing), which are frequently added to enhance the flavour. It's typically served as a morning or late teatime snack, generally with a wonderful potato-peas curry and Bengali sweets. In Bengal, a stuffed kachori (koraishuti kochuri) is also a winter treat. Another Bengali version that is typically found in sweet stores is the 'Khasta Kochuri,' which is a hard shape (like in Delhi) with a masala within.In most cases, the khasta kochuri variant is served without a curry.
Some of the North Indian variations include a version comparable to the Rajasthani form, eaten with a potato and spice stew or even chana (chole) similar to that used in chole bhature.
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