Hinger Kochuri is one of the popular breakfast foods in and around Kolkata. You would find most of the Bengali Sweet shops are selling them, especially in the mornings. Sometimes, Bengali Sweet shops outside of West Bengal also sell these, as people love to start their day by having some Hinger Kochuri with Aloor Tarkari. Depending on public demand, many sweet shops even sell these throughout the day in Kolkata.
Flaky, puffy Kochuri with an irresistible filling inside, the unmatchable aroma of Hing makes these Kochuris stand apart from the rest of the Kochuri varieties of West Bengal.
While living outside of Bengal, we don’t always get our favorite foods with ease. So, when I was looking for a recipe to make Sweet-shop-like Hinger Kochuri at home, I didn’t see anything that could match up with my memories of Hinger Kochuri, which I’ve experienced in my Kolkata life. Then I started with my kitchen trials, and I could achieve this recipe after several attempts. Now I can proudly say that Sweet-shop style Hinger Kochuri is possible at home.
I hope you’d love to try this recipe for your family & friends. Don’t forget to tell me about your experiences with it. 🙂
Bengali-style Perfect Hinger Kochuri / Kolkata Sweet shop style Hinger Kochuri
A perfect recipe for Kolkata Sweet-shop style Hinger Kochuri is here for you to try at home. Make these Flaky, puffy Kochuris with an irresistible hing-infused filling for your family & friends.
Ingredients
For Roasted Spice powder/Bhaja Moshla
- 1½ tbsp- Cumin seeds
- 2 tbsp- Coriander seeds
- 4- Whole dry red chillies
For the filling
- 100g / ½ cup + 2 tbsp- Cholar Chatu/Chana Sattu
- Water as required
- Vegetable oil
- ¾ tsp- Hing/Asafoetida
- 2 tsp- Bhaja Moshla
- Salt to taste
For the dough
- 1¾ cup- All-purpose flour/Maida
- ¼ cup- Atta/Wheat flour
- Salt to taste
- Water as required
For frying
- Vegetable oil
Instructions
Making of Roasted Spice powder/Bhaja Moshla
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Dry fry the ingredients over the low heat mentioned for ’Roasted Spice powder/Bhaja Moshla’ until one shade darker in colour. Cool the spices and grind to a fine powder using a food processor, keep aside and use as required.
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You can also double the ingredients while making Bhaja Moshla. Store it in an airtight container, and use as needed for a recipe.
Making of the Chatu filling
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In a bowl add Cholar chatu, and mix with some water to make a medium-thick paste.
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Heat 3 tbsp vegetable oil in a nonstick frying pan, and temper with ¾ tsp of Hing/Asafoetida.
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Now lower the heat. Add the chatu paste, salt, and bhaja moshla. Mix well and cook for 2 minutes over low heat. This step is need to be done quickly, as chatu filling tends to dry up in no time.
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Transfer the chatu filling to a bowl, and keep covered until you use it.
Making of the Dough
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In a bowl add all the ingredients (except water). Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free dough forms.
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Make balls out of the dough, the size of these balls should be a bit bigger than lemons.
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Now press each ball from the center by using your thumb, and put ¾ tbsp chatu filling. Close the sides by folding them towards the center and seal the ball.
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At the time of rolling apply a few drops of oil over each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball.
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Start rolling evenly; the approximate diameter of kochuri should be 3.5”. Kochuri should not be very thick, nor very thin. Keep the rolled kochuri aside separated from each other; otherwise, they will stick with one another.
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Meanwhile, heat 3 cups of oil in a deep frying pan/kadai. The oil needs to be hot. Start frying kochuri over high heat, one at a time.
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During the frying of the kochuris when the temperature of the oil becomes very hot, reduce the heat a little bit. But don’t fry them over low heat; otherwise, the kochuris wouldn’t be puffed up. It would take less than a minute to fry one kochuri.
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Take them out in a large bowl.
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Serve immediately with Aloor Tarkari.
