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Friday, 7 November 2014

Hing Er Kochuri (Asafoetida Flavoured Stuffed Flat Bread - Bengali Style)

          Hinger Er Kochuri is a widely popular Bengali breakfast, had along with some Alur Torkari (potato curry). The asafoetida is a dominant flavour here unlike the kochuris of other regions. 

         It is a very common sight near any street corner eatery shops in Kolkata, to find eager and hungry morning customers busy devouring this delectable breakfast with enough zeal to last them till lunch time. It also happens to be a favourite evening snack too in many Bengali households.

  • 1 cup maida (plain flour)
  • 1 cup atta (whole wheat flour)
  • salt to taste
  • 2 tbsp. oil to knead
  • 1/2 cup urad dal (split black gram), soaked overnight
  • 1 tbsp. oil
  • 1/2 tsp. kalonji (onion seeds)
  • 1 tsp. ginger-green chilies paste
  • salt to taste
  • 3/4 tsp. asafoetida
  • pinch of turmeric powder
  • oil to deep fry

          Grind the soaked dal along with very little water into a smooth paste. keep aside. Knead a dough out of the maida, atta, salt and 2 tbsp. oil with required quantity of water. Keep aside.

          For the filling - Heat 1 tbsp. oil in a non-stick pan and temper with kalonji. After it stops sizzling, add the ginger-green chilies paste and saute for a few seconds. Then add the ground dal, salt, turmeric powder and asafoetida. Saute till dry. Keep aside to cool.

          Divide the dough into equal portions. Take each portion in your hand and make a dent in the center. Fill 1 tsp. of the filling in it and close all edges. Fill up the other portions of the dough with the filling in the same way.

          Roll out each filled dough with the help of some oil into a small circle just like a poori. Roll the rest of the dough too and keep aside to fry.

          Heat oil in a pan and fry the kochuris one at a time till light golden brown in colour. Drain on a tissue paper and serve hot with potato curry.

Potato Curry 

  • 2 potatoes, boiled & mashed
  • 1 onion, chopped 
  • 1" ginger, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. mustard oil
  • 1/2 tsp. cumin seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. roasted panch phoron powder (equal quantities of fennel, mustard, fenugreek, cumin  & onion (kalonji) seeds)
  • 1 tbsp. coriander leaves, chopped

          Heat oil and temper with cumin seeds. Add the onion, ginger and green chilies and saute till light brown. Add the mashed potatoes, salt, turmeric powder and panch phoron powder.

          Add 1 cup water and cook, covered for 3-5 minutes on low flame till the gravy turns slightly thick. Serve, garnished with coriander leaves.

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