Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

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.


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


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.

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.

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

17. Bring the edges together and close the ball.

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

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

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

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.

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.


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.

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Radhaballavi With Dum Aloo Or Spicy Potato


Radhaballavi or lentil stuffed deep fried Indian flat bread.
A delicious breakfast dish of Bengal.

You can buy it from any sweet shop of Bengal.
A perfect breakfast for Sunday morning.

Radhaballavi is little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it’s stuffing make it too yummy.
Its taste delicious when cool too.
So its perfect for your picnic.

Monday again and our #Foodiemonday #bloghop theme is #Picnic recipes.
My contribution is yummy radhaballavi.


Radhaballavi goes well with chana/cholar dal or Bengal gram with hing/asafetida and cumin/jeera tempering and dum aloo/aloor dom or spicy potatoes. And yes some sweet too. I am sharing the recipe of dum aloo or spicy potato with radhaballavi.

I got the recipe from my brother Sanjay Gupta. A foodie and a great cook. Every Sunday he loves to cook something for us.
But he don’t like to follow any particular recipe. Always makes his own with less spices and little more oil. But don’t know how whatever he cook is always super yummy.

So here is my brother’s recipe of radhaballavi with dum aloo/aloor dom or spicy no onion garlic potato.


Recipe Of Radhaballavi

For Stuffing

Split black gram or urad dal – 1 cup

Oil or ghee/clarified butter – 2 tablespoon

Ginger – 1 inch piece

Green chili – 5-6

Asafetida or hing – 1 teaspoon

Cumin powder – 1 teaspoon

Salt to taste

Sugar to taste

For The Dough

All purpose flour or maida – 4 cup

Salt to taste

White oil – 2 tablespoon

Water as require to make a smooth dough.


Wash and soak the skinned black lentils or dhuli urad dal overnight.
Wash again and grind the lentils with green chillies and ginger. Keep aside.

I have used this tea cup to measure lentil and flour.


Take the flour in a large bowl. Add oil and salt. Rub the flour till it looks like breadcrumbs.

Add lukewarm water gradually. Dough shouldn’t be loose.
Knead until you get a stiff but pliable dough.

When you will feel the dough is not sticking to your palm, its ready. Cover and keep aside for 1/2 an hour.

Now heat 2 table spoon oil in a nonstick pan. Best if you use ghee/clarified butter. You can use 1 tablespoon oil and 1 tablespoon ghee/clarified butter too.

Add hing or asafetida then add the lentils ginger and green chillies paste. Stir well. Add sugar, salt and cumin powder. Mix well.

Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool.

Make small balls from the dough. Flatten with your palm. Put one teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Fill all the balls like this.

Roll the balls with rolling pin with the help of littles oil. Be careful there shouldn’t be any crack on the surface.

Heat sufficient oil in a woke or karahi. When heated slide the radhaballavi carefully in the oil. Press gently with a spatula.

When it puffed up and colour change into light golden turnover. Fry the other side too till lightly golden in colour.
Radhaballavi is ready to serve.


Recipe Of Dum Aloo/Aloor Dom Or Spicy Potatoes

Potatoes – 1/2 KG

Tomato – 2

Ginger – 1/2 inch piece

Hing or asafetida – 1/2 teaspoon

Dry red chili – 2 broken

Bay leaf – 1

Cinnamon – 1 small stick

Clove – 2-3

Cardamom – 2 broken

Mustard oil – 4-5 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric or haldi – 1/2 teaspoon

Kashmiri red chilli powder – 2 tablespoon


Boil peel and chop the potatoes in large pieces. Grind the tomatoes and ginger in a mixer grinder.

Heat oil in a pan. Add dry red chilli, bay leaf,cardamom, cloves and Cinnamon. Add the potatoes. Fry till the potatoes starts to change it’s colour.

Add salt,all the spices and ginger tomato paste. Saute till it dried up and oil leaves the sides.

Add water as require for the gravy. Let it boil. Cover and cook on simmer for 5-6 minutes.
Uncover and stir well. Switch off the flame.

Serve spicy no onion garlic dum aloo or aloor dom with fluffy yummy radhavallavi.

Instant Kachauri Or Kachori



We all love crispy crunchy kachori in breakfast. Specially in weekend.

Its a spicy snack. You can serve kachori for any meal. Its a delicious appetizer.

Normally we stuff kachauri or kachori with different stuffings.

But today sharing without stuffing recipe .

Quick and easy to make. Fulfill the sudden demand of kachauri with this instant kachauri recipe . You don’t need any grinding or filling.

Make it with very minimal ingredients. Just knead the dough roll and fry. Your delicious spicy crispy kachori is ready.

Enjoy it with any chutney, sauce,pickle, dum aalu, Spicy potato or any spicy curry. Even you can enjoy it without any side dish.

I didn’t added chilli so perfect for kiddos. You can add chilli powder or green chilli paste. Or serve with hot chilli pickle.





Whole wheat flour – 1 cup

Chick pea flour / bengal gram flour or besan – 1/2 cup

Ginger  – 1 inch piece grated

Grated garlic  – 1 tea spoon ( you can add more if you like garlicky flavour)

Salt to taste

Oil or clarified butter – 2 and 1/2 tablespoon

Cumin powder  – 1 tea spoon

Oil for deep fry




Combine all the ingredients.

Knead a semi soft dough using water.

Cover the bowl and keep aside for 15-20 minutes.

Now take a small amount of dough and roll with your palm to give a round shape.

Sprinkle little oil over the balls.

Roll out each portion with the help of a rolling pin.

Heat oil in a deep wok or kadhai and fry the kachauri on medium flame.

Press very lightly with a spatula.
When the kachori puffed up turn it.

Fry on low flame till light brown.

Kacauri is ready. Enjoy it with tea or coffee.