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.

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

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.

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.

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.

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Biscuit Roti / Kachori 



Biscuit Roti is a very popular udupi snack.

Enjoy hot or cold its delicious in both ways. Crisp, fluffy, spicy and slightly sweet biskuit roti can be serve in breakfast or pack it for tiffin. It will be fluffy and crispy when cool as well.

These are deep fried snacks just like North Indian kachodi. Outer layer is made of wheat flour and stuffed with spicy semolina or suji mixture. 



This post is going to be a part of #119 Udupi cuisine.






Udupi cuisine is a cuisine of South India.

I love these crispy fluffy spicy stuffed puri. 

I have made it half refined flour and half whole wheat flour. You can use only refined flour too.

You can make it as a party snack. You don’t need to make it after guest’s arrival like puri or kachori because it will perfect fluffy and crisp when cool. You can store in airtight container for 2 – 3 days.






Recipe


For the dough


Maida or refined flour – 1/2 cup



Atta or whole wheat flour – 1/2 cup



Salt – 1/2 teaspoon



Hot oil – 2 tablespoon



Turmeric powder – 1/4 teaspoon



Water – 1/3 cup



For stuffing


Semolina or suji – 1/2 cup



Oil – 2 tablespoon



Mustard seeds – 1/4 teaspoon



Curry leaves – 8 – 10 , chopped



Grated ginger – 1 teaspoon



Green chilli – 1 chopped



Cilantro or coriander leaves – 1 heaped tablespoon, chopped 



Salt to taste



Sugar – 1 – 2  teaspoon or to taste



Cumin powder – 1/2 teaspoon



Coriander powder – 1/2 teaspoon



Sambhar masala – 1 tablespoon



Turmeric powder – 1/4 teaspoon



Red chilli powder – 2 teaspoon



Oil for frying






Method


In a bowl mix whole wheat flour or atta, refined flour or maida, salt, turmeric powder and hot oil. Mix well with hand. 


Add water and make a firm pliable dough. Hot oil will make your biscuit roti crispy.

Cover and keep aside.



Heat oil in a pan. Add mustard seeds and let them splutter.



Now add chopped curry leaves. I have used dried curry leaves so I have crushed the leaves.



Add grated ginger and chopped green chilli. Saute for few seconds.



Add semolina or suji, cumin powder, coriander powder, sambhar masala, turmeric powder, salt, sugar and red chilli powder. I have used kashmiri red chilli powder. If you like hot you can use normal red chilli powder.



 Saute for 2 – 3 minutes or until semolina and spices mix well. Remove from heat and let it cool down.



Take lemon size ball from the dough. Roll out the ball with rolling pin. Make circle of about 3 inches diameter. 



Place 1 tablespoon semolina stuffing in the middle.

Now bring the edges together with your fingers. Close the edges and make a ball again. Make sure that the stuffing completely sealed.

There should be no hole because holes will absorb oil. 



Roll it again. Make a flat circle of 3 inch diameter. Roll out gently. 



Heat enough oil for frying. Let the oil properly heat up.

Fry the biscuit roti on medium heat.



Slid the puri in hot oil. Gently press with a slotted spatula.

When the puri puffed up flip and fry other side. 

Fry till golden brown from both the sides. 



Serve fluffy, spicy and crispy puri with tea or coffee.

Or store in airtight container for 2 – 3 days to use as a snack.



Notes

1. If you want your biscuit roti sweeter, add 2 tablespoon sugar.

2. You can use grated coconut in the stuffing with semolina. If you are using coconut don’t store. 

Its too yummy so you don’t have to store 😀

3. You can also use only refined flour or maida instead of half refined flour half whole wheat flour. 
Enjoy……


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