7 Creative Kachori Fillings You Must Try this Monsoon

Kachori is a famous street food snack which is perfect for the monsoon season. It is golden and flaky and is loaded with a special filling that may vary from state to state. These heavenly bites, deep fried in hot oil and sometimes in desi ghee, are perfect to gorge on a rainy day. In Uttar Pradesh, it is enjoyed as a popular breakfast item and is generally eaten with aloo ki sabziand raita. Kachori is believed to have been created and popularized by the Marwaris in Rajasthan. A typical kachori is filled with a spicy mix of moong dal and urad dal

, but over the years, people have experimented with many other fillings which are equally delicious. Here are some of the most popular types of kachoris with different fillings that you must try this monsoon.

 

7 Creative Kachori Fillings You Must Try this Monsoon

1. Pyaz ki Kachori

 

Pyaz ki Kachori is a traditional snack from Rajasthan. You would find these kachoris in every nook and corner of the cities across the state. It is believed that the Pyaz ki Kachori was first made in Jodhpur and eventually became popular in other cities. This spicy kachori is filled with onions, kalonji, bay leaves, coriander leaves, garam masala, green chillies and fennel seeds and fried in ghee. This kachori tastes brilliant with saunth, a sweet and spicy tamarind chutney.

 

Where to Find: Rawat Kachori, Jaipur

 

2. Paneer ki Kachori

 

Paneer ki kachori is popular in Uttar Pradesh. It is generally eaten for breakfast along with coriander chutney or aloo ki sabzi. It is filled with lots of paneer, asafoetida, chaat masala, coriander powder, garam masala and cumin seeds. It is also great with your evening cup of tea.

 

3. Hare Chane ki Kachori

 

Hara chana makes for a delicious filling in a kachori. The kachoris are usually made with wheat flour and stuffed with hara chana, ginger, coriander leaves, green chili and various spices. The filling becomes a little dry and therefore, people like to savour it with raita or spiced yogurt.

 

4. Dry Fruit Kachori or Mawa Kachori

 

Dry fruit Kachori or Mawa Kachori is a sweet version of the kachori. It is believed that the Mawa Kachori was invented by a halwai named Shri Rawatmal Ji Deora of Rawat Mishthan Bhandar in Jodhpur. It is made with dry fruits like cashew nuts, almonds, walnuts and pistachios and lots of khoya (mawa). It is fried in desi ghee and then dipped in sugar syrup.

 

Where to Find: Rawat Mishthan Bhandar, Jodhpur

 

5. Spicy Masala Kachori

 

This one is a regional favourite from Gujarat and like all the other Gujarati delicacies it has a sweet and salty flavour. It is made with a spiced dough which is filled with peanuts, clove powder, cardamom powder and coconut and is fried till crisp.

Where to Find: Shivam Snacks, Rajkot

 

6. Matar Ki Kachori

 

It is stuffed with sweet green peas mixed with spices. Matar ki Kachori is also known as ‘Vatana Ni Kachori’ in Gujarat. These are not as crisp but absolutely delicious. They should be paired with coriander chutney and tamarind chutney to add a mix of sweet and tangy flavours.

Where to Find: Shyam Sweets, Chawri Bazaar, Delhi

 

7. Aloo ki Kachori

 

Loaded with a flavourful mix of mashed potatoes, Aloo Kachoris are served with mango pickle, coriander chutney and sliced onions. Boiled potatoes are mixed with some spices and then rolled and stuffed into the wheat flour dough and which is then fried. In Uttar Pradesh, it is often known as the ‘Khasta Kachori’.

 

Where to Find: Bajpai Kachodi Bhandar, Lucknow

Head to your nearest spot to try their heavenly kachoris that are best enjoyed in this weather with a hot cup of tea.

 

Why Uttarakhand must not use English for teaching in govt schools

For a child, the school acts like a bridge connecting the home and the world. In this transitional crossing of environments, research and study have consistently highlighted the key role played by the mother tongue. That, when instructed in the mother tongue or home language, children perform better in subject-based learning. So, adopting English as the medium of instruction for early-age learners (from Class 1) in schools, like the proposed plan for government institutions in Uttarakhand, looks problematic.

Education begins at home with the home language and gets conditioned by sights, sounds, smells, tastes, and touch, within doors or close by. The move from home to school alters the learning environment. School, whether private or government, presents a structure, a system for learning, whereas earlier it was a natural flow of experience. It presents new peers, teachers, content, discipline, and format. It’s a lot to adjust to quickly, and then, a new language of instruction.

If education inspires learning and questioning, and if education facilitates freedom of enquiry without fear, then which is better — a medium of instruction using the homely local mother tongue or a powerful global language like English?

When instructed in the mother tongue or home language, children perform better in subject-based learning. So, adopting English as the medium of instruction for early-age learners in schools, like the proposed plan for government institutions in Uttarakhand, looks problematic (For representative purposes only)

Looking at global trends and the aspirations of new generations, an English medium of instruction appears attractive. Such a strategy seems to offer better opportunities for higher education, enhanced career prospects and professional growth, and overall economic well-being. But communicative competence in English — more suited for higher education or professional development — comes later.

What about thorough grounding in curriculum subjects, of which English is simply one subject of study; understanding concepts and thinking independently; responding to and framing questions and offering solutions; creativity and innovation in a disruptive global environment; and learning 21st-century life skills? This real learning becomes that much more difficult without a mother-tongue-led instruction. In a non-English-speaking environment, using English to teach curriculum subjects does not come easy. Add to this the teacher’s competence in handling English — first, in mastering the language; second, in using English to teach curriculum subjects — which remains a cause for concern.

Does the mother tongue offer something better? Representing natural transition from learning at home, using the mother tongue to teach curriculum subjects leads to greater emotional connection with the classroom, teachers, peers, and the learning process. Tending to actively engaged children, teachers — able users of the local language like their students — can give free rein to their creative and innovative impulses: Learning becomes student-led (rather than teacher-led), encouraging skill development. Naturally competent in imbibing new languages and now confident in their learning ability, children can easily pick up any new language — including English. It’s an all-round healthy learning outcome.

Unesco together with Unicef, the World Bank, UNFPA, UNDP, UN Women, and UNHCR organised the World Education Forum 2015 in Incheon, South Korea. The Incheon Declaration and Framework for Action for the Implementation of Sustainable Development Goal 4 (Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all) states, in Point 32: ‘In multilingual contexts, where possible and taking into account differing national and subnational realities, capacities and policies, teaching and learning in the first or home language should be encouraged.’ Point 59 says: ‘Particular attention should be paid to the role of learners’ first language in becoming literate and in learning.’ Setting out a new vision for education for the next 15 years, the Incheon Declaration for Education 2030 has been adopted by over 180 Unesco member states.

We are a young nation. We are a confederation of states with developed languages and rich literatures held together by the common desire for amity and unity. We have had a deeply disturbing colonial past, a recent brutal one, which led to the use of English.

Instead of changing the medium of classroom instruction, the way forward lies in evolving a connected and implementable approach to school education: Develop instructional material for students and teachers that sustains creativity, conceptualise robust teacher training programmes, roll out innovative teaching methodologies, ensure goal-and-outcome focused learning assessments and, apply data and analytics for personalised learning.

Shaping the mammoth enterprise of school education affecting so many young lives, we should not fail to train our eyes on our roots, our unique, indigenous languages, to offer a learning environment that fosters connection, belonging, and identity embedded in the child’s culture.

In here lies our tryst with destiny.

6 Dishes from Udupi Every South Indian Food Lover Must Try

If there’s one Indian dish that can give Butter Chicken a serious run in terms of International presence, it’s the Masala Dosa. I’ve stumbled upon multiple versions of this crispy dosa slathered with a potato filling (known as palya in Karnataka) from Denver to Melbourne. The Masala Dosa is one of the most ordered dishes in restaurants in Chennai, Bengaluru and other parts of South India but many foodies agree that the origins of this dish point in one direction. Udupi might be a tiny town north of Mangaluru but Udupi and neighbouring towns like Kundapura are a haven for foodies. One of Udupi’s best known contributions is its now ubiquitous Masala Dosa, but that’s just one of the many unique snacks that you can savour in and around Udupi. From cylindrical idlis to dosas crafted in rice flour, we pick some of Udupi’s must try snacks:

6 Dishes from Udupi Every South Indian Food Lover Must Try

1. Masala Dosa

 

This is one dish you won’t have trouble finding across India. The classical Udupi version is golden brown and crispy. I love how it gently disintegrates into tinier crispy bits, some restaurants (like Woodlands in Chennai and Bengaluru) used to insert a tiny banana leafwith freshly churned butter inside the dosa. This butter would melt inside the dosaalong with the masala on its way to your table. Pangala in Manipal (Udupi’s twin town) serves one of the best Masala Dosas in and around Udupi and is a big hit with the town’s large student population.

masala dosa

2. Kaddubu or Moode

My first memory of the Kadubbu takes me back to the iconic Dasaprakash restaurant in Chennai. From Kadubbu to Moode (or Mude) to Gunda, the locals use quite a few terms to describe this uniquely shaped cylindrical idli. It’s the same batter cooked in a different mould. The conical moulds are crafted with jackfruit leaves and placed in a large vessel inside a conventional pressure cooker. It’s also cooked in Kedige (the local name for screw pine or a type of pandanus leaf). Some local restaurants in Udupi serve it with etty (prawn) chutney.

 

3. Bajjari Dosa or Neer Dosa

This airy, incredibly light dosa can probably be folded to fit into your palm. Made with a thin batter – that’s almost the same consistency as a Rava Dosa batter, with rice (better when soaked overnight) and coconut. It’s why it’s called Neer (water) Dosa. It makes a perfect accompaniment with some of the region’s meat and seafood gravies. Mathsya, one of Chennai’s true-blue Udupi restaurant, serves this dosa with a simple mixture of freshly ground coconut with jaggery.

neer dosa new

4. Goli Baje (aka) Mangalore Bonda

Mitra Samaj located next to Udupi’s iconic Shri Krishna temple is one of the town’s best known food institutions. This modest eatery serves a variety of Udupi snacks all day but it’s their Goli Baje that is their signature dish and usually available around 4 pm – tiffin time. This delectable deep-fried snack combines maida (Flour), rice flour and curdwith a smattering of green chillies and ginger. You can sample authentic versions of this dish at Palmgrove Hotel in Chennai or Ballal Residency in Bengaluru.

 

5. Mangalore Buns

Sweet or savoury? The only way to know is to sample this unique dish that can pass of for a poori or even a katchori but tastes distinctly different. Locals call this fluffy poorilookalike, a bun. The bun gets its subtle sweet taste from overripe bananas that are mashed into the maida and let to ferment for a few hours (overnight is even better). The flavours are further enhanced with a few cumin seeds, sugar and curd before they are deep fried just like pooris. There’s a tiny Woodlands restaurant in Udupi that serves an authentic version of this dish, you can also sample this at restaurants like Mathsya and Ashoka Hotel in Chennai.

Bagel, the Doughnut Look-Alike That Every Bread Lover Must Try

We’ve all heard of flaky French Croissants and the flavourful Italian Focaccia breads, but did you know about the humble Polish Bagel? The word ‘bagel’ is originally combined from the terms ‘beigel’ in 20th century English, Polish ‘bajgiel’, and ‘beygel’ from the Yiddish dialect. This golden-brown bread is hard in the first bite, yet delightfully soft from the inside. Their crispy exterior gives way to a densely layered, chewy bread interior that is baked to perfection. However, they are processed through a unique method, unlike other bakery items.

The yeasted wheat or dough is kneaded to form a ring using hand as a shaping device. The bagels are then proofed for some time, to let the yeast make the bread rise. This is the unique part- the bagel is now boiled in water, which may contain additives such as maple syrup, honey, or baking soda. This step is what makes the bagel interestingly crispy, deliciously chewy and shiny in appearance. It is post the boiling that these rings are set to bake to perfection, and they get their quintessential bread-y taste.

Bagel, the Doughnut Look-Alike That Every Bread Lover Must Try

Bagels go well with your morning cup of tea or coffee, and also as an evening snack with toppings such as cream cheese or butter. These ring-shaped breads can be quite appetizing as they are much bigger than donuts in style. They can be customised for lunch, by adding more toppings such as onions, tomatoes, lettuce or salmon. What’s more- they’re easier on the calories and don’t pile on unnecessary fat and cholesterol.

Freshly-baked bagels have been historically associated with Eastern-European Jewish communities from the early 17th century. The first-known bagels claim to be originally from Poland, where the word ‘Bagel’ was mentioned in written historical records in Krakow. As the Jewish communities migrated to North America, the bagel grew in popularity for its unusual taste. The traditional hole-in-the-bread design though, was not unique to Poland as several other countries also had similar breads in their cuisine. The hole was simply considered to be of logistical ease, as the breads could be practically threaded into rods of metal and baked together.

Bagels are available in a number of varieties and flavours- ranging from plain, salty, cheese, whole wheat, rye, sourdough, multigrain, sesame, and onion among others. Some of the sweeter versions include blueberry, cinnamon, raisin, chocolate chip and so much more. There are also variations with the bagel’s size- such as mini bagels, extra-large bagels and flat bagels, also known as ‘flagels’. There is basically no end to the variations one can create with this flexible bread. So customise your bagel according to your preference today!