Kolkata Kachori

Introduction to Kolkata Kachori

Kolkata Kachori, a popular street food from the bustling city of Kolkata, India, is a beloved snack enjoyed by many across the country. The origin of kachori can be traced back to the Marwari community from Rajasthan, but it has evolved into a unique variant in Kolkata with its distinct flavors and preparation style. This kachori is often served as a breakfast item or as a tea-time snack, accompanied by a variety of chutneys or curries.

Ingredients for Kolkata Kachori

• All-purpose flour – 2 cups
• Salt – 1 teaspoon
• Water – for kneading
• Oil – 2 tablespoons for dough, and more for deep frying
• Fennel seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Hing (Asafoetida) – a pinch
• Green peas – 1 cup, boiled and mashed
• Ginger – 1-inch piece, grated
• Green chilies – 2 finely chopped
• Garam masala – 1 teaspoon
• Coriander powder – 1 teaspoon
• Red chili powder – 1 teaspoon
• Amchur (Dry mango powder) – 1 teaspoon
• Coriander leaves – a handful, chopped
• Besan (Gram flour) – 2 tablespoons

Preparation of Kolkata Kachori

Step 1: Preparing the Dough

Start by sifting the all-purpose flour and adding salt to it. Mix well. Add 2 tablespoons of oil and combine it with the flour until it resembles breadcrumbs. Gradually add water and knead into a smooth, soft dough. Cover the dough with a damp cloth and set it aside to rest for 30 minutes.

Step 2: Making the Filling

Heat a tablespoon of oil in a pan. Add fennel seeds, cumin seeds, and a pinch of hing. Once they splutter, add grated ginger and green chilies. Sauté for a minute before adding the mashed green peas. Stir in garam masala, coriander powder, red chili powder, and amchur. Add salt according to taste. Cook the mixture until it's dry. Finish by mixing in chopped coriander leaves and besan. Let the filling cool.

Step 3: Shaping the Kachoris

Divide the dough into equal portions and roll them into smooth balls. Flatten each ball into a small disc and place a spoonful of the filling in the center. Gather the edges, bringing them together and sealing them to encase the filling. Flatten it gently into a disc again.

Step 4: Frying the Kachoris

Heat oil in a deep pan for frying. Once hot, reduce to medium flame and slip in the kachoris. Fry them in batches until they puff up and turn golden brown on both sides. Use a slotted spoon to drain excess oil, then remove and place them on paper towels.

Serving Kolkata Kachori

Serve these crispy Kolkata Kachoris hot with a side of tangy tamarind chutney or a spicy potato curry. You may even enjoy them as-is with a hot cup of chai, as the spicy kachori pairs beautifully with the sweetness of tea. For an authentic experience, enjoy them with solving green chutney and tamarind chutney.

Tips for Enjoying Kolkata Kachori

• Pair the kachoris with chilled yogurt to balance the spice.
• Prepare a mint chutney as an additional condiment.
• For an immersive experience, serve them on a banana leaf like in traditional Bengali street stalls.

Set a cooking timer to ensure each batch fries to perfection, and savor every bite of this delightful Kolkata street food!