Hing Kachori, also known as Hinger Kochuri, is a beloved Bengali snack made with a spicy asafoetida (hing) and lentil filling. These kachoris are crispy, flaky, and perfect for a delicious breakfast or evening snack. The combination of hing and spices gives these kachoris a unique and irresistible flavor.
Hing Kachori is a staple in the streets of Kolkata, where it is enjoyed with a cup of tea and often served with potato curry (alu’r dom) or lentil curry (cholar dal). The key to a perfect Hing Kachori lies in the balance of spices in the filling and the crispiness of the dough.
Hing Kachori
Ingredients
For the Filling:
- 1 cup urad dal split black gram, soaked overnight
- 2 inches ginger grated
- 2 green chilies finely chopped
- 1/4 tsp kalonji nigella seeds
- 1 tsp saunf fennel seeds
- 1/4 tsp hing asafoetida
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
For the Dough:
- 1 3/4 cups all-purpose flour maida
- 1/4 cup whole wheat flour atta
- Salt to taste
- Water as required
- 2 tbsp oil
For Frying:
- Vegetable oil
Instructions
Step 1: Prepare the Filling
- Drain the soaked urad dal and grind it to a coarse paste without adding water.
- Heat 2 tbsp oil in a pan over medium heat.
- Add grated ginger, chopped green chilies, kalonji, and saunf. Sauté for a minute.
- Add the ground urad dal paste, hing, red chili powder, and salt. Cook for 5-7 minutes until the mixture is dry and aromatic.
- Remove from heat and let it cool.
Step 2: Make the Dough
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, and salt.
- Add 2 tbsp oil and mix well until the mixture is crumbly.
- Gradually add water and knead to form a smooth, soft dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
Step 3: Shape the Kachoris
- Divide the dough into small balls, slightly larger than a lemon.
- Flatten each ball and make a small indentation in the center.
- Place a spoonful of the filling in the indentation and gather the edges to seal the filling inside.
- Gently flatten the filled dough balls into discs.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan over medium heat.
- Carefully slide the kachoris into the hot oil, a few at a time.
- Fry until they are golden brown and crispy on both sides.
- Remove and drain on paper towels.
Step 5: Serve
- Serve the Hing Kachoris hot with green chutney or potato curry (alu’r dom).
Tips and Information
- Filling: Ensure the filling is dry to prevent the kachoris from becoming soggy.
- Dough: The dough should be soft and pliable for easy rolling and shaping.
- Frying: Fry on medium heat to ensure the kachoris cook evenly and become crispy.
Making Hing Kachori at home is simple and allows you to enjoy this classic street food with fresh ingredients. Whether you’re familiar with Bengali cuisine or trying it for the first time, Hing Kachori is sure to become a favorite.