English: Kachoris are fried unleavened breads of sorts made from kneaded flour that has sat for some time. These are a popular breakfast item in the whole of India, majorly the part North of the Vindhyas. They come in varied types with different bases, different fillings and sometimes without fillings. These are always deep fried in low to medium flame for atleast 15-20 minutes for a crisp pastry shell or high heat for the 'belwa' versions. (We'll see how belwas are made, later in this text)

Kachoris are accompanied by a chutney( India has a variety of chutneys ranging from the humble coriander chutney to dates and raisins chutney), or a dip or a Sabzi( different curry versions of stem, root or fruit vegetables) or had just like that. Here the Belwa kachori gets its name from the fact that it has been rolled on a rolling board (Chakla) using a rolling pin ( called Belan in India). Belan is used to 'Bel' the kachori instead of the other version of kachori where they use hands alone to shape the kachori. These are made with whole wheat flour( gehun ka atta), some carom seeds( ajwain) and 'moyan' which is either ghee or oil. These are served with fresh homemade yoghurt ( dahi) sometimes, (albeit mistakenly) called curd by people and potato fries. Fries are seasoned with red chilli powder and salt and are best made out of new crop of potatoes from the hilly regions. Here in Jharkhand, this is a Sunday special breakfast in many Marwari households.

This particular image has some lovely golden puffed up kachoris teamed with bright white yoghurt and golden specked fries served in fine porcelain dish( making up for the 'thali' for breakfast).