Bengali style hing kachori step-by-step recipe with photos.
About this recipe
Hinger kachori and cholar dal is an 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 indulgent 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!
Ingredients to make Bengali style hing kachori
There are two components in this dish – the stuffing and the outer cover of the kachori.
Stuffing: The stuffing is made with black gram (urad dal) as the main ingredient. It is flavoured with hing (asafoetida) and fennel seeds.
Outer cover: The dough used here is made with plain flour.
It is typically served with cholar dal or simple potato curry. One of the most common dishes sold every morning in sweet shops across Bengal. The stuffing can be prepared beforehand and stored in the refrigerator for up to two days.
I have shared the recipe for cholar dal earlier. You can find it here.
The Bengali-style kachori is different from the “khasta” kachori that is famous in North India. The North-Indian khasta kachori has a crispy and flaky outer cover and typically has a moong dal (yellow lentil) stuffing. This Bengali-style kachuri is soft and more like poori or luchi which has urad dal (black gram) stuffing. The flavour of hing (asafoetida) is very strong in this kachuri, along with the flavour of fennel seeds.
Bengali style hing kachori step-by-step recipe with photos
1. Soak and wash the urad dal
2. Grind it with green chilli and fennel seeds
3. Heat oil in a fry pan and add hing
4. Add the urad dal paste and salt
5. 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
6. Cool the stuffing completely
7. Knead the flour mixture with lukewarm water and let it rest
8. Pinch out a small portion of the dough and spread it using your fingers. Place 2 tbsp stuffing in the center
9. Seal the edges completely
10. Roll it using some flour for dusting into a slightly thick disc
11. Gently slide the disc into hot oil
12. Deep fry the kachuri on medium heat until they puff up and become light golden in colour
Kachori served with cholar dal and motichur laddu
FOR THE DOUGH:
FOR THE FILLING:
TO MAKE THE DOUGH:
TO MAKE THE FILLING:
TO MAKE KACHURI: