Kachourie

One of the most popular Trinidadian street foods is Kachourie. A fried patty known as "kachourie" in Trinidad is made of channa, ground split peas, and chickpeas. For those who prefer their food spicy, it is served with a variety of chutneys and pepper sauce. Though Kachourie originated in India, the taste and texture are similar to falafel, which also contains ground channa (chickpeas).

The Trini version features components that are incorporated into the dough, as opposed to the Indian form, where the dough is filled with additional ingredients. Traditionally served with tamarind and mango chutneys, kachourie is a delicious street food snack that becomes even more popular around Diwali, the Hindu festival of lights.

The filling of a Kachourie dish typically includes a combination of soaked and cooked lentils, such as yellow moong dal or urad dal, along with a blend of spices like cumin, coriander, fennel, and chili powder. Some variations may also include grated vegetables like carrots or peas. The filling is then enclosed in a dough made from all-purpose flour or wheat flour, rolled into small discs, and deep-fried until golden and crispy.

Kachourie dishes are often served hot with various accompaniments like chutneys, yogurt, or spicy potato curry. They are enjoyed as a snack or as a part of breakfast or lunch. The flavors and textures of the crispy outer shell and the flavorful filling make Kachourie dishes a delightful treat for the taste buds.

It's worth noting that the term "Kachourie dish" may not be widely recognized or specific to a particular recipe, as regional variations of kachori can have different names. If you have a more specific description or context for the dish you're referring to, I can provide further information.