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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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kachori (kachauri) are often described as stuffed poori, and may also be compared with samosa. They are made with a dough usually based on wheat flour, and come in two types: flat patties about 4 cm (1.5") in diameter and 6 mm (0.25") thick, popular for tiffin snacks and as travellers’ food; and thinner ones (which may be called dal poori). Shapes vary (round, crescent, etc.).

Fillings are usually savoury, but can be sweet (for example besan kachori contain a sort of chickpea fudge with finely chopped dried fruits and nuts in it). Savoury examples are matar kachori (stuffed with a spicy mixture featuring green peas and served on special occasions); aloo kachori (seasoned potato, good for travelling); and radhaballabhi kachori, popular in N. India in the cold winter months, filled with a spicy lentil mixture.