This Hinger Kochuri is an East Indian flatbread recipe where pastry dough balls are stuffed with a pungent & spicy filling made of Asafoetida or Hing and then flattened and deep-fried. It is puffy, crispy, and a perfect side to a potato curry or perhaps cholar dal, if you are a lentil lover like me.

Hinger kochuri or hing ke kachori is a stuffed poori where the stuffing is made using pungent hing mixed with sattu and some red chili powder for an extra kick. If you are planning for a special meal but don’t want to go for regular pooris then this kachori recipe will definitely hit the spot!

What is Hing?

Hing or asafoetida is a very popular Indian spice. It is extracted in the form of resin from the dried sap of a plant known as Ferula Asafoetida. Hing is known to have anti-bloating and digestive properties. It is very commonly used in Indian cooking, especially in dal recipes.

Ingredients for Hinger Kochuri

Traditionally, the hinger kochuri has a filling made with daals or lentils like urad, chana, or toor. The lentil is soaked overnight before being ground into a fine paste and then cooked with spices to make a dry filling, which is then stuffed in the dough to make kachoris.

However, I am using a shortcut method that I learned from my mom, which cuts back the prep time drastically.

Here’s a list of the ingredients you need to make hing er kochuri –

• Whole Wheat Flour
• All-Purpose Flour
• Ghee (Clarified Butter) – alternate would be any neutral oil
• Chatu or roasted Gram Flour – Alternate would be Besan or chickpea flour
• Hing or Asafoetida
• Red Chili Powder
• Salt
• Oil to fry

Step-by-step instructions for this Hinger Kochuri recipe in Bengali style

1. Take a mixing bowl and get all the ingredients for the dough together. The measurement for each is mentioned in the recipe card below.
2. Knead the dough using the ingredients as mentioned for it. The dough should be very soft and smooth.

3 & 4. Take the ingredients for the filling in a smaller bowl and mix it into a smooth yet crumbly paste.

5. Pinch off small balls of the dough and flatten them between your palms. Keep the center thick while pressing the edges thinner.
6. Take a teaspoonful of the filling and keep it at the center of the flattened dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.

7 & 8. 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.

While growing up, Saturdays were the mandatory meatless day of the week., as we like to call it ‘niramish’ And, my mom made every effort in maintaining it that way.

She would not allow us to have eggs, chicken, meat or fish. On 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 would 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. You can read my round-up post on luchi which suggests a number of side dishes that go well with it.

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