• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Breakfast / Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

20/08/2018 by Sujata Roy 17 Comments

dsc 2057

Hinger kochuri or hing/Asafoetida kachori with potato curry.
A famous breakfast dish of Bengal. Hing or asafoetida flavoured split black gram or udad dal stuffed deep fried flat bread.
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. For me its a perfect Sunday breakfast.

You can get some more fried breakfast recipes here. Click on the name below to get the recipe.

Biscuit roti

Instant kachori

Radhaballvi and dum aloo

Luchi dum aloo

Sending this post to 158 #Foodiemonday bloghop #IndianFlatBread theme.
Sharing an easy way to make this delicious aromatic savoury snack. I am sharing my mother’s recipe today. To retain the strong aroma of hing or asafoetida I have also added little hing in the dough as I heard from my maa. She always followed such small tricks in her cooking.

In Bengal you can get this delicious kachori in every roadside food stall.
I have served it with a potato curry. No not dum aloo its a delicious spicy no onion garlic potato gravy made with crumbled boiled potato. You can serve it with any bread, luchi or puri or paratha.

You can make the dough with half refined flour and half whole wheat flour. But for taste better to make it with maida or refined flour.

dsc 2060

Recipe

For Stuffing

Split black gram or udad dal – 1/2 cup

Hing or asafoetida – 1 teaspoon

Fennel seeds or saunf – 1 teaspoon

Mustard oil – 2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

ginger – 1 inch piece, grated

Green chilli – 1-2

For the dough

Maida or refined flour – 1 cup

Salt – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Oil – 2 tablespoon

Water – 1/3 cup or as require

Oil for deep frying

For potato curry

Potato – 4 large, boiled

Tomato – 3, chopped

Green chilli – 2 – 3

Ginger – 1 inch piece

Cumin seeds – 1 teaspoon

Hing or asafoetida – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

dsc 2064

Method

1. In a large bowl mix refined flour or maida, 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 saunf in little water for easy grinding.

5. Drain the water from soaked split black gram. Wash again and drain the water.

dsc 2044

6. Mix grated ginger, green chilli and soaked fennel seeds.

7. Add very little water if require. Grind altogether.

8. Don’t make too smooth. Mixture should be lightly coarse. But if it becomes smooth don’t worry. It will also fine.

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. You can smell the nice aroma.

12. Taste and adjust salt. If the strong aroma of hing or asafoetida is missing add little more hing. And mix well. Remove from heat.

13. If you want your stuffing more spicy, then you can add 1 teaspoon bhaja moshla and mix well. Get the bhaja moshla recipe here.

14. Let the mixture cool down.
Make small balls from the refined flour or maida dough. You can make 9 – 10 balls.

15. Roll the dough into a small disc with the help of little oil.

dsc 2049

16. Place one teaspoon full split black gram or udad dal stuffing in the middle.

17. Bring the edges together and close the ball.

dsc 2047

18. Seal the edges well.
Stuff all the balls like this.

dsc 2051

dsc 2052

19. Press gently and place the stuffed ball sealed side down.

dsc 2054

20. Roll the balls gently with rolling pin. Don’t roll these too thin.

dsc 2050

21. Heat sufficient oil in a pan or wok.
Slid the rolled kachori in the oil.

22. Press gently with a slatted spatula. When the kachori puffed up turn over and fry the other side too.

dsc 2056

23. Remove from oil. Fry all the kachori in this process.

Potato curry

1. Peel and crumble the potatoes with your hand. Don’t make smooth paste, just crumble them.

2. Grind tomatoes, green chilli and ginger into a smooth paste.

3. Heat oil in a pan.
Add cumin seeds. Let them splutter.

4. Add hing stir and the ground tomato paste.

5. Add Cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.

6. Saute till oil leaves the sides.
Add crumbled potatoes and salt. Mix well.
Fry for a minute.

7. Add 2 cup water and mix well.

8. Let it boil. Now reduce the flame. Simmer for 7 – 8 minutes. Stir occasionally.

9. Taste and adjust the seasoning. Add more water if require to make gravy.

10. Take out the curry in a serving bowl. Garnish with cilantro or coriander leaves.
Serve with hot hinger kochuri or hing kachori.

Notes

1. Increases or decrease the chill according to your taste.

2. You can add 1/4 cup whole wheat flour or atta with refined flour for the dough.

3. If you are adding whole wheat flour or atta with refined flour add 1/2 teaspoon salt in the dough.

4. You can serve the kachori with dum aloo, chana dal or any spicy curry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on
Twitter

Instagram

Google plus

Filed Under: Breakfast, Curries, Lentils, Satvik Food Recipes, Snack, Street Foods, Traditional Food, Vegan Foods, Vegetarian Tagged With: asafoetida, Bengali cuisine, black gram, breakfast recipe, delicious, dinner, easy cooking, hing kachori, hinger kochuri, kachori, kochuri, no onion garlic recipe, party snack, spicy, stuffed puri, tiffin recipe, udad dal, vegan

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. The Girl Next Door says

    20/08/2018 at 11:29 AM

    I’ve heard loads of good things about this Bong beauty, but have never had a chance to try it out. Guess I should do so, soon. 🙂

    Reply
    • Batter Up With Sujata says

      20/08/2018 at 1:04 PM

      Thank you so much Priya. Please do try, I am sure you will love the taste 😊

      Reply
  2. poonampagar says

    20/08/2018 at 11:30 AM

    Hinger Kochuri is a new dish to me. We love the aroma and taste of asafoetida in our food ..would love to try out this flavorful kachori for a weekend brunch. Thanks for this lovely share from Bengal di .

    Reply
    • Batter Up With Sujata says

      20/08/2018 at 1:03 PM

      Thanks a lot Poonam. Please do try and let me know how it turns out 😊

      Reply
  3. mistimaan says

    20/08/2018 at 4:36 PM

    Love to taste it 🙂

    Reply
    • Batter Up With Sujata says

      20/08/2018 at 4:39 PM

      Thank you so much 😊

      Reply
  4. PS says

    22/08/2018 at 2:47 AM

    Love it!! Nice share!

    Reply
    • Batter Up With Sujata says

      22/08/2018 at 2:52 AM

      Thank you so much 😊 😊

      Reply
  5. Preethi Prasad says

    22/08/2018 at 1:13 PM

    Hing ki Kachori is a new recipe for me. Looks so crisp .Hing Kachori with Potato curry looks so fabulous and tempting.

    Reply
    • Batter Up With Sujata says

      22/08/2018 at 2:02 PM

      Thanks a lot Preethi 😊

      Reply
  6. mayurisjikoni says

    22/08/2018 at 5:18 PM

    My neighbor prepares dal kachoris often and serves it with different curries. Adding a little more hing sounds good. It must be tasting awesome.

    Reply
    • Batter Up With Sujata says

      22/08/2018 at 5:36 PM

      Thanks Mayuri. Yes dear it was taste great. You can serve it with any curry but dum aloo or potato curry is best with it 😊

      Reply
  7. afoodiehousewife says

    24/08/2018 at 2:31 PM

    Hing ki kachori make me straightaway think of my nani who makes them so crisp and perfect with tari wali aloo ki sabji. So, this has been my fav breakfast of all times ever since I can remember. Looks Yum!

    Reply
    • Batter Up With Sujata says

      24/08/2018 at 3:31 PM

      Thanks Mallika. I am happy that it made you nostalgic. Its a famous breakfast dish of Bengal. Glad you also love it 😍

      Reply
  8. kritisinghal2403 says

    27/08/2018 at 6:37 AM

    My favorite… love it so much!

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Grape Watermelon Refresher

Veg Cutlets For Fasting/Vrat Ka Cutlet

Mint Coriander Chutney/How to make thick green chutney

Panko Bread Crumb

Gluten-free Vegetarian Savory Pancake/Spicy Delicious Chila/Protein Rich Breakfast

Shell Pasta With Cherry Tomatoes

Sprouts Salad Or sprouts Chaat

Tomato jelly/ Three Ingredients Jelly Recipe Without Gelatin

Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry

Copyright © 2023 · Batter Up With Sujata · Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW