Hing Kachori (Kolkata style)

Name: Hing Kachori (Kolkata style)
Total time: 7200 s
Yield: 25-30 Kachoris
Cuisine: Indian
Ingredients: 1 cup Urad Dal soaked overnight; 2 inches Ginger; 2 Green Chillies; 1/4 tsp Kalonji/ Kala Jeera/ Nigella seeds; 1 Tsp Saunf Powder; 1-1.5 Tsp Hing powder; as per taste Salt; 1 Tsp Sugar; 1 tbsp Veg oil

Jibita Khanna @Jibitakhanna

#mychildhoodrecipe #cookpadindia
#fennelseeds
#boxweek17 #uraddal
One of my favourite Kachori apart from Hara Matar ki Kachori ( Koraishutir Kachori) and Khasta Kachori ....is the Hing Kachori. It was my mom's favourite too. She managed to get the verbal recipe from the Kachori shopkeeper and started making it at home with her own proportions.
After I left Kolkata, I started missing it, so started making it by getting the recipe from mom.
The stuffing is mainly of Urad Dal and Hing or Asafoetida with other masala but is called Hing Kachori.
The stuffing is enough for 25-30 kachoris.

#post21

Jibita Khanna @Jibitakhanna

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Ingredients

2 hours

25-30 Kachoris

1 cupUrad Dal soaked overnight
2 inchesGinger
2Green Chillies
1/4 tspKalonji/ Kala Jeera/ Nigella seeds
1 TspSaunf Powder
1-1.5 TspHing powder
as per tasteSalt
1 TspSugar
1 tbspVeg oil
For Dough
Follow the Koraishutir Kachori recipe- makes about 22 Kachoris
Koraishutir kochuri/ Hare Matar ki Kachori
Aloo Tarkari or Sabzi
Follow this recipe, skip the peas In it- Enough for 4-5 people
Aloo ki Sabji / Aloo'r Torkari

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Steps

2 hours

1

Grind the soaked Urad Dal, add little water only to help in grinding otherwise it will take time to dry up if too much water is there, while cooking.
2

Make a paste of ginger and chilli with a pinch of salt. Grind fennel seeds in powder.
3

Heat oil in a kadai, add in the Kalonji / Kala jeera & Hing and then the ginger chilli paste saute for 30 secs or so and add the grinded Dal and mix well. Add salt and mix again. Then after a while add saunf/ fennel seeds powder, sugar and mix well. Check salt. Now keep on stirring with strong hands this requires lots of arm work, use good steel flat spatula (flippers).
4

Slowly water will dry and it will start forming a lump. Once you feel it is dry enough and it starts sticking to the bottom and sides and starts forming a skin that means your Hing Kachori stuffing is ready. Put it in a plate, spread it and let it cool and come to room temperature.

Koraishutir kochuri/ Hare Matar ki Kachori
5

In the meanwhile prepare the Potato curry and the dough. Link given below.

Aloo ki Sabji / Aloo'r Torkari
6

Heat enough oil to deep fry the Kachori. Take small portion of the dough, make it like a bowl by pressing with your fingers and keep a generous amount of stuffing but don't overstuff and bring the edges together and make it round again. Apply little oil and flatten it with the rolling pin. Fry it in the hot oil. Once fried keep it on a tissue paper to absorb excess oil if any. In this way make all the Kachoris and serve hot with Aloo Sabzi.

Linked Recipes

Koraishutir kochuri/ Hare Matar ki Kachori

Aloo ki Sabji / Aloo'r Torkari

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Cooksnaps

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Jibita Khanna @Jibitakhanna

on July 27, 2021 13:40

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.