Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Kochuri

Traditional 15. Kochuri recipe

🧺 Ingredients

• For dough: 2 cups all-purpose flour, 1/2 tsp salt, 2 tbsp ghee, 3/4 cup warm water
• For filling: 1 cup chana dal (split Bengal gram), soaked 2 hours
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 2-3 dry red chillies, crushed
• 1 tbsp ginger, grated fine
• 2-3 green chillies, minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Kochuri

1. Prepare filling (10 mins, medium): Heat 2 tbsp ghee. Add cumin seeds (crackle in 3 secs), red chillies, asafoetida. Quickly add soaked chana dal (drained), ginger, green chillies. Cook 5-6 mins, stirring constantly. Dal should become paste-like, all water should evaporate. Add turmeric, chilli powder, garam masala, salt. Cool completely before using.
2. Make dough (12 mins, low): Mix flour and salt. Add ghee, rub until breadcrumbs. Add warm water gradually, knead smooth and soft. Cover, rest 20 mins.
3. Divide and fill (10 mins, low): Divide dough into 10 balls. Roll ball into 3-inch disc. Place 1.5 tbsp dal filling in center. Gather edges to seal, forming ball. Roll gently into 4-inch disc.
4. Heat oil (5 mins, high): Oil should reach 350°F. Test with small dough piece.
5. Fry kochuri (2 mins, high): Gently slip into oil. Press gently with spoon until puffed. Oil should bubble around edges.
6. Flip and fry (1 min, high): Turn when bottom is light golden. Fry second side until pale golden-brown.
7. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels.

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