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Photo of Hinger kochuri or hing kachori with potato curry by Sujata Roy at BetterButter
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Hinger kochuri or hing kachori with potato curry

Dec-01-2018
Sujata Roy
30 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hinger kochuri or hing kachori with potato curry RECIPE

Hing or asafoetida flavoured split black gram or udad dal stuffed deep fried flat bread . A famous breakfast dish of Bengal . This kachori usually served with chholar dal or chana dal aloor dom or potato curry . Everyone love the strong aroma of hing or asafoetida in the stuffing. You can call it a perfect Sunday breakfast .

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Frying
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 4

  1. Split black gram or udad dal - 1/2 cup, overnight soaked
  2. Hing or asafoetida - 1 teaspoon
  3. Fennel seeds or sounf - 1 teaspoon
  4. Mustard oil - 2 teaspoon
  5. Salt to taste
  6. Sugar - 1/2 teaspoon
  7. Cumin powder - 1/2 teaspoon
  8. Ginger - 1 inch piece, grated
  9. Green chilli - 1-2
  10. For the dough
  11. Maida or refined flour - 1 cup
  12. Salt - 1/4 teaspoon
  13. Hing or asafoetida - 1/4 teaspoon
  14. Oil - 2 tablespoon
  15. Water - 1/3 cup or as require
  16. Oil for deep frying
  17. For potato curry
  18. Boiled potato - 4 large
  19. Tomato - 3, chopped
  20. Green chilli - 2 - 3
  21. Ginger - 1 inch piece
  22. Cumin seeds - 1 teaspoon
  23. Hing or asafoetida - 1/2 teaspoon
  24. Cumin powder - 1 teaspoon
  25. Coriander powder - 1 teaspoon
  26. Turmeric powder - 1/4 teaspoon
  27. Kashmiri red chilli powder - 2 teaspoon
  28. Garam masala powder - 1/2 teaspoon
  29. Water - 2 cup

Instructions

  1. In a large bowl mix refined flour or, salt and oil. Mix well.
  2. Now add 1/4 teaspoon hing and add water slowly. Don't mix all the water in one go.
  3. Knead well. Make a smooth dough. Cover and keep aside for 30 minutes.
  4. Soak fennel seeds or sounf in little water for easy grinding.
  5. Drain the water from soaked split black gram or udad dal. Wash again and drain the water.
  6. Mix grated ginger, green chilli and soaked fennel seeds.
  7. Grind altogether. Add very little water if require.
  8. Don't make too smooth. Mixture should be lightly coarse.
  9. Heat mustard oil in a nonstick pan. Add hing or asafoetida.
  10. Now add the ground mixture. Add salt, sugar and cumin powder. Mix well.
  11. Fry the mixture till it comes together and becomes like a dough. And raw smell goes away.
  12. Taste and adjust the salt. If the strong aroma of hing or asafoetida is missing, add little more hing. Mix well and remove from heat.
  13. Let the mixture cool down.
  14. Make small balls from the refined flour or maida dough. You can make 10 balls.
  15. Roll the ball into a small disc with the help of little oil.
  16. Place one teaspoon full split black gram or udad dal stuffing in the middle.
  17. Bring the edges together and close the ball.
  18. Seal the edges well. Stuff all the balls like this.
  19. Press gently and place the stuffed ball sealed side down.
  20. Roll the balls gently with rolling pin. Don't roll these too thin.
  21. Heat sufficient oil in a pan or wok.
  22. Slid the rolled kachori in the oil.
  23. Press gently with a slatted spatula.
  24. When the kachori puffed up turn over and fry the other side too.
  25. Remove from oil. Fry all the kachori in this process.
  26. For potato curry, peel and crumble the potatoes with your hand. Don't make smooth paste, just crumble them.
  27. Grind tomatoes, green chilli and ginger into a smooth paste.
  28. Heat oil in a pan.
  29. Add cumin seeds and let them splutter.
  30. Add hing, stir and add the ground tomato paste.
  31. Add cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.
  32. Saute till oil leaves the sides. Add crumbled potatoes and salt.
  33. Mix well. Saute for a minute.
  34. Add 2 cup water and mix well.
  35. Let it boil. Now reduce the heat. Simmer for 7 - 8 minutes. Stir occasionally.
  36. Taste and adjust the seasoning. Add little more water if require to make gravy.
  37. Take out the curry in a serving bowl. Garnish with cilantro or coriander leaves.
  38. Serve with hot hinger kochuri or hing kachori.

Reviews (1)  

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Shelly Sharma
Dec-03-2018
Shelly Sharma   Dec-03-2018

Nice one.

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