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.
Step by step instructions
1. Soak and wash the urad dal
2. Grind it with green chilli and fennel seeds
3. Heat oil in a frying 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 tablespoon 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
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.
Kachori served with cholar dal and motichur laddu
FOR THE DOUGH:
- 3 cups plain flour (maida)
- 1 teaspoon salt
- 2 tablespoon ghee
- Oil for deep frying
- Lukewarm water to knead the dough
FOR THE FILLING:
- 1 cup black gram (urad dal)
- 2-3 green chilli or as per taste
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon asafoetida (hing)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dry red chilli
- Salt to taste
TO MAKE THE DOUGH:
- Take plain flour in a large bowl and add salt and ghee. Mix well using your fingers
- Gradually add lukewarm water and knead into a smooth and slightly stiff dough
- Cover with a damp cloth and let it rest for 30 minutes
TO MAKE THE FILLING:
- Soak urad dal for 3-4 hours in some water
- Soak fennel seeds in some water for 15 minutes
- Dry roast the cumin seeds and dry red chilli until aromatic. Cool completely and grind into a fine powder
- Wash the soaked dal thoroughly. Grind it with green chilli and fennel seeds
- Heat oil in a frypan and add hing
- Add the urad dal paste and salt. 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
- Let the mixture cool completely
TO MAKE KACHURI:
- Heat oil in a frying pan for deep frying
- Knead the dough again for two minutes
- Pinch out a small portion of the dough and spread it using your fingers
- Place 2 tablespoon stuffing in the center and seal the edges completely
- Roll it using some flour for dusting into a slightly thick disc
- Gently slide the disc into the hot oil
- 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
- Drain on a kitchen towel
- Serve hot with cholar dal