Hing er Kochuri or Asofeotida flavoured stuffed Urad dal Pooris are a popular breakfast dish from Bengal.
When I did Radhaballabhi, I came across these small sized hing flavoured Urad dal stuffed pooris that Sandeepa was talking about. I had done such an elaborate research on what stuffing goes into Radhaballabhi and how popular and cult following this stuffed poori has in the local bengal shops.
While on this discussion, Sandeepa had mentioned about these Hing er Kochuri and how popular these were too. Somehow I always assumed I had made Hing er Kochuri myself. I was so elated when I realized I haven’t and my H is sorted!
Since I did have some other pooris that needed some urad dal stuffing, I sort of combined two dishes for one shoot. You know how it works right, we always have too many dishes to be clicked and marathon cooking is the only answer to all!
So I made two different pooris with Urad dal spice paste and the subzis sort of matched both the pooris. I was keen on making Alur Torkari as it is supposed to be a match in heaven. Well I made another aloo dish and it tastes great as well!
Hing er Kochuri is usually served with a side of Cholar Dal or Alur Dom. However it is also served with Alur Torkari or as I have done with Aloo Rass.
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Step By Step Pictures
Hing er Kochuri ~ A to Z Indian Pooris
For the Dough
2 cups All Purpose Flour
1/4 tsp Hing
Salt to Taste
1.5 tbsp Cooking Oil
Water for kneading
Cooking Oil for Deep Frying
For the Stuffing
1 cup Urad Dal /Kalai er Dal/Biulir Dal
3 to 4 Green Chilies
1 inch Garlic
1 tsp Cooking Oil
1/4 tsp Asafoetida / Hing
1 tbsp Ginger grated
1/4 tsp Fennel Seeds grounded coarsely
Salt to Taste
A Pinch Sugar.
How to make Hing er Kochuri
Make the Stuffing
Soak 1 cup of Urad Dal overnight in water.
Drain the dal and take it in a mixer along with green chillies, ginger. Grind to a coarse paste that’s not very coarse nor smooth like vada batter.
Heat a nonstick pan with oil. When it is hot, temper with Hing, grated ginger and ground fennel seeds.
After few seconds, add the dal paste that you made, salt to taste and a pinch of sugar. Mix well.Quickly stir the lentil paste to get combined and cooked well. Add more oil if required.
Once the paste starts to come off the sides, and doesn’t smell raw, you can remove it.
If the hing aroma is not more, add some to the dal mix.
Making the dough
Take the flour in a wide bowl along with salt, hing and oil. Mix well and slowly add water to knead to a stiff dough. Warm water should make this more pliable and easy to handle.
Make the Kochuri
When ready to make the kochuri, knead the dough again and pinch small balls from the dough.
The size can be of gooseberry/amla size. You can get about 15 to 20 small balls from this measurement.
Likewise, pinch out the stuffing as well.
Flatten the balls in your palm, place the stuffing in the center and seal it all over.
Dust with flour or oil, roll out to 3 inch in diameter.
Heat oil for frying in a Kadhai. When the oil is hot, gently slide the discs and press on the disc.
Flip and cook on both sides. Using a slotted ladle, remove the poori and transfer to a kitchen towel.
Continue with the rest of the pooris.
Serve hot Hind er Kochuri with Cholar Dal or Alu Torkari.