Winter Delight: Hinger Kochuri & Niramish Cholar Daal
I never realized this before, but when you translate Hinger Kochuri, you actually get yourself a tongue twisting English nomenclature for it. If we go for a complete translation, then it comes out something like this – Asafoetida-stuffed, Unleavened, Deep-fried Indian Bread. Well, however bombastic it may sound or appear to be, this hing er kochuri recipe is absolutely to-die for.
Ask any Bengali and he/she would immediately start recounting his favorite childhood memories of Hing er Kochuri served with either sukhno (dried) Alu’r Dom (Bengali Potato Curry) or Cholar Daal (Bengali Chana Daal ). This hinger kochuri-cholar daal-alu dom combo can be best regarded as a king’s meal when we are talking about Bengali vegetarian dishes. Each of these is, most often, no-onion, no-garlic recipes which suits the Bengali definition of vegetarian recipes perfectly.
While growing up, Saturdays were the mandatory meatless day of the week. And my mom made every effort of maintaining it that way. She would not allow us to have eggs, chicken, meat or fish. On the top of this, there were some other things which were completely off-limit. Like onion and garlic. This may sound weird to you and you must be thinking that these grow on plants. But for Bengalis, they clearly fall under the ‘non-vegetarian’ category.
After making us adhere to such restrictions, she knew she had to make up for this. So, Saturday dinner would most often include our beloved luchi or even better kochuri, teamed with niramish cholar dal or niramish alu’r dom. I have shared the Bengali niramish ranna recipe combo here which goes perfectly well as a breakfast on festive occasions, as well as, for leisurely weekend dinners.
So, here’s the recipe for hinger kochuri or Bengali hing ke kachori.
- 2 cup All Purpose Flour + WW Flour in 50:50 ratio
- 1 cup Water
- 2 tbsp Ghee or Clarified Butter
- A Pinch of Salt
- 1 tsp Hing or Asafoetida
- 2 tbsp Gram Flour or Chatu/Sattu or Besan
- 1/2 tsp Salt
- 1/2 tsp Red Chili Powder
- Mustard Oil to make a smooth paste
- Refined Oil/Ghee to fry the kochuri
Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. Go for less if needed.
Now, mix the ingredients for the filling and make a smooth paste out of it using the mustard oil.
Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
Take a teaspoonful of the filling and keep it at the center of the flatten dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.
Now, roll it into a flat disc and deep fry it. Repeat it with the rest of the dough and filling till you get your kochuris.