Stuffed Fritters with Asafoetida - Hinger Kochuri

 

Asafoetida kochuri, also known as hing er kachori, is a delicious and aromatic Bengali delicacy. These deep-fried fritters are made with a flavorful dough stuffed with a spiced mixture of lentils and asafoetida (hing). Hinger kochuri is often served with aloo dum (spicy potato curry) and is enjoyed as a breakfast or snack item. Here's how you can make hinger kochuri at home:

 

Ingredients:

For the dough:

2 cups all-purpose flour (maida)

1 tablespoon ghee or vegetable oil

1/2 teaspoon salt

Water (as needed)

 

For the stuffing:

1 cup yellow moong dal (split yellow lentils)

1 teaspoon asafoetida (hing)

1 teaspoon cumin seeds

1 teaspoon ginger paste

1 teaspoon green chili paste

1 teaspoon fennel seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

Vegetable oil (for deep frying)

 

 

 

Instructions:

 

Rinse the moong dal thoroughly and soak it in water for about 2 hours. Drain the water before using.

In a large mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well.

Slowly add water, a little at a time, and knead the dough until it becomes smooth and pliable. The dough should not be too soft or sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes.

While the dough is resting, prepare the stuffing. In a blender or food processor, grind the soaked moong dal to a coarse paste without adding any water.

Heat a pan over medium heat and add vegetable oil. Once the oil is hot, add cumin seeds and fennel seeds. Let them splutter.

Add ginger paste and green chili paste to the pan. Sauté for a minute until the raw smell disappears.

Add the ground moong dal to the pan along with turmeric powder, red chili powder, asafoetida, and salt. Mix well and cook the mixture for about 5-7 minutes until the dal is cooked and the flavours are well combined. Remove from heat and let the filling cool down.

After the dough has rested, divide it into small, equal-sized portions. Roll each portion into a smooth ball between your palms.

Take one dough ball and flatten it slightly with your hands. Place a spoonful of the prepared stuffing in the centre of the dough.

Gather the edges of the dough and seal the filling, ensuring it is completely enclosed within the dough. Flatten the stuffed ball slightly.

Dust the stuffed ball with flour and gently roll it out into a circular shape, about 4-5 inches in diameter. Be careful not to press too hard and break the stuffing.

Heat vegetable oil in a deep pan or kadai over medium heat for deep frying.

Once the oil is hot, carefully slide one stuffed kochuri into the oil. Fry it until it turns golden brown and crispy on both sides. Flip it over once during the frying process to ensure even cooking. It usually takes about 2-3 minutes per kochuri.

Remove the fried hinger kochuri from the oil using a slotted spoon and place it on a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining stuffed kochuris.

 

Enjoy your homemade kochuris as a delightful and satisfying meal or snack with any alur torkari. They are best enjoyed fresh and hot, so try to serve them right after frying for the best taste and texture.