Bengali Style Hing Kachori


Hinger kachori and cholar dal – one indulgent breakfast that is very popular amongst Bengalis. Every sweet shop in Bengal would have this as a breakfast menu. Hot kachoris served with little bowls full of cholar dal will take you into food heaven. The kachoris are filled with a black gram (urad dal) stuffing that has strong flavours of asafoetida (hing). These deep fried goodness pairs very well with slightly sweet cholar dal.

When I make kachoris, the aroma that fills my home takes me straight to a ‘puja pandal’. This one is no regular breakfast, but be assured that it is one of the most delicious Sunday brunches you can have. Hot kachoris with mildly sweet cholar dal and finished with a ‘mishti’ or sweet – one thing you don’t want to miss!

I have shared the recipe for cholar dal earlier. You can find it here.

 

 

Ingredients:

For the dough:

Plain flour or maida – 3 cups
Salt – 1 tsp
Ghee – 2 tbsp
Oil – for deep frying
Lukewarm water to knead the dough

For the filling:

Black gram or urad dal – 1 cup
Green chilli – 2-3 or as per taste
Fennel seeds or saunf – 1 tbsp
Asafoetida or hing – 1 tbsp
Oil – 2 tbsp
Cumin seeds – 1 tsp
Dry red chilli – 2
Salt to taste

Method:

To make the dough:

  1. Take plain flour in a large bowl and add salt and ghee. Mix well using your fingers
  2. Gradually add lukewarm water and knead into a smooth and slightly stiff dough
  3. Cover with a damp cloth and let it rest for 30 minutes

To make the filling:

  1. Soak urad dal for 3-4 hours in sufficient water
  2. Soak fennel seeds in some water for 15 minutes
  3. Dry roast the cumin seeds and dry red chilli until aromatic. Cool completely and grind into a fine powder
  4. Wash the soaked dal thoroughly. Grind it with green chilli and fennel seeds
  5. Heat oil in a fry pan and add hing
  6. Add the urad dal paste and salt. Mix well
  7. Saute on medium flame until all the moisture absorbs and it comes together like a mass (about 10-12 minutes)
  8. Add the cumin-dry red chilli powder and mix well
  9. Let the mixture cool completely

To make kachuri:

  1. Heat oil in a fry pan for deep frying
  2. Knead the dough again for two minutes
  3. Pinch out a small portion of the dough and spread it using your fingers
  4. Place 2 tbsp stuffing in the center and seal the edges completely
  5. Roll it using some flour for dusting into a slightly thick disc
  6. Gently slide the disc into hot oil
  7. Deep fry the kachuri on medium heat until they puff up and become light golden in colour. If the kachuri does not puff up, agitate the oil and slightly press them
  8. Drain on a kitchen towel
  9. Serve hot with cholar dal

 

Soak and wash the urad dal

Soak and wash the urad dal

 

Grind it with green chilli and fennel seeds

Grind it with green chilli and fennel seeds

 

Heat oil in a fry pan and add hing

Heat oil in a fry pan and add hing

 

Add the urad dal paste and salt

Add the urad dal paste and salt

 

Saute on medium flame until all the moisture absorbs and it comes together like a mass (about 10-12 minutes) Add the cumin-dry red chilli powder and mix well

Saute on medium flame until all the moisture absorbs and it comes together like a mass (about 10-12 minutes). Add the cumin-dry red chilli powder and mix well

 

Cool the stuffing completely

Cool the stuffing completely

 

Knead the flour mixture with lukewarm water and let it rest

Knead the flour mixture with lukewarm water and let it rest

 

Pinch out a small portion of the dough and spread it using your fingers Place 2 tbsp stuffing in the center and seal the edges completely

Pinch out a small portion of the dough and spread it using your fingers. Place 2 tbsp stuffing in the center

 

Seal the edges completely

Seal the edges completely

 

Roll it using some flour for dusting into a slightly thick disc

Roll it using some flour for dusting into a slightly thick disc

 

Gently slide the disc into hot oil

Gently slide the disc into hot oil

 

Deep fry the kachuri on medium heat until they puff up and become light golden in colour

Deep fry the kachuri on medium heat until they puff up and become light golden in colour

 

Kachuri served with cholar dal and motichur laddu

Kachori served with cholar dal and motichur laddu

 

Leave a comment

Your email address will not be published. Required fields are marked *