[6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown.

[9] The use of mild spices like coriander and fennel in the kachori's preparation is thought to be a reflection of the region's climatic conditions, making it well-suited for the dry and hot environment.

[10] Over time, the kachori gained popularity as a convenient travel snack, a quick and wholesome start to the day for hungry businessmen and workers alike.

[11] An early known recipe similar to kachori comes from Susruta Samhita, which mentions deep-fried pastry made from flour, ghee, and jaggery and stuffed with spiced mung dal or minced meat.

[12] Another recipe for a dish known as "Kacchari", a puffy deep-fried pastry stuffed with lentils, finds mention in a Jain text dating back to the 7th century.