Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Hinger Kochuri

Traditional 16. Hinger Kochuri recipe

🧺 Ingredients

• For dough: 2 cups all-purpose flour, 1/2 tsp salt, 2 tbsp ghee, 3/4 cup warm water
• For filling: 3/4 cup urad dal (white lentils), soaked 2 hours
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds (saunf)
• 1/2 tsp asafoetida (generous)
• 2-3 green chillies, minced
• 1/4 tsp turmeric powder
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Hinger Kochuri

1. Prepare filling (8 mins, medium): Heat 2 tbsp ghee. Add cumin seeds (crackle in 3 secs), fennel seeds (pop immediately), asafoetida (bloom in oil). Quickly add drained urad dal, green chillies. Cook 4-5 mins, stirring constantly until dal becomes paste-like and no moisture remains. Add turmeric and salt. Cool completely.
2. Make dough (12 mins, low): Mix flour and salt. Add ghee, rub until breadcrumbs. Add warm water, knead smooth and soft. Cover, rest 20 mins.
3. Divide and fill (10 mins, low): Divide dough into 10 balls. Roll each into 3-inch disc. Place 1.5 tbsp dal filling in center. Seal by pinching edges, forming ball. Roll into 4-inch disc gently.
4. Heat oil (5 mins, high): Oil should reach 350°F.
5. Fry kochuri (2 mins, high): Slip into oil, press with spoon to puff. Oil should bubble around edges.
6. Flip and fry (1 min, high): Turn when light golden. Fry second side until pale golden.
7. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels.

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