Heeng'er kochuri| হিং এর কচুরি|Hinger Kochuri|হিং কচুরি|Hing'er Kochuri|হিঙের কচুরি

Heeng-er Kochuri! These crispy, flaky kochuris are filled with a savory and aromatic blend of hing (asafoetida) and spices, offering a unique and irresistible flavor. Perfect for breakfast or as a special treat, Heeng-er Kochuri combines traditional flavors with a crunchy texture that’s sure to satisfy.
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Recipe :
Make a dough with 3/4th maida and 1/4th aata (or you could go half and half) along with a little bit of salt, sugar and 2 tsp of oil. Knead the dough with luke warm water, into a smooth ball. Cover and let it rest. Take 1 cup of soaked urad dal (should be soaked overnight) and discard the water. Make a paste of the dal along with 2 green chilies and a knob of ginger. Now heat 1 tbsp of mustard oil in a pan and add 2 large pinches of fennel seeds and 1 large pinch of asafoetida (heeng). Then add a little bit of freshly grated ginger and saute for few seconds. Add the dal paste and quickly stir. Continue stirring till the raw smell of the dal goes away but make sure the stuffing doesn’t dry out too much. Keep the temp low and do this. Take it out and add salt to taste. Mix this well and then make small balls.
Make lemon sized balls of the dough. Flatten each ball and add the ball of dal in the centre and bring the ends of the dough together like a potli, twist and seal it by flattening on your palm. After that roll the dough till it is thin but the filling should not come out. Heat vegetable oil and deep fry till they puff up. Serve with cholar dal.
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