Hinger Kochuri│হিং এর কচুরি | Hing ke Kachori
This Hinger Kochuri is an Easter 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.
Servings 8 Kachoris
Calories 213kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
For The Dough
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 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
- 1 tsp Mustard Oil to make a smooth paste
- Refined Oil/Ghee to fry the kochuri
Instructions
- Knead the dough using the ingredients as mentioned for it. The dough should be very soft and smooth.1 cup Whole Wheat Flour, 1 cup All Purpose Flour, 1 cup Water, 2 tbsp Ghee or Clarified Butter, A Pinch of Salt
- Now, mix the ingredients for the filling and make a smooth paste out of it using the mustard oil.1 tsp Hing or Asafoetida, 2 tbsp Gram Flour or Chatu/Sattu or Besan, 1/2 tsp Salt, 1/2 tsp Red Chili Powder, 1 tsp Mustard Oil to make a smooth paste
- 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.Refined Oil/Ghee to fry the kochuri
Notes
