BEngali Breakfast Recipe Hinger Kochuri Cholar Dal

Course Side Dish
Cuisine Bengali
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 People


For The Dough

  • 2 cup All Purpose Flour + WW Flour in 50:50 ratio
  • 1 cup Water
  • 2 tbsp Ghee or Clarified Butter
  • A Pinch of Salt

For Filling

  • 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


  1. Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. Go for less if needed.

  2. Now, mix the ingredients for the filling and make a smooth paste out of it using the mustard oil.

  3. Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.

  4. 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.

  5. 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.