Thursday, 19 December 2013

Hing Kachori/Asafoetida flavoured Puris

Hing kachori is a famous street food in Kolkata served along with chana dal or aloo sabji.It is common outside Dakshineshwar Kali temple or Belur Math(this is where I had it for the first time).I was so much impressed with the piping hot kachoris that thought of giving it a try.So I made them for Durgashtami this year(sorry for posting this so late :p) and the combo was just awesome-Hing er kochuri and niramish Aloo Dum :-)

Ingredients -
urad dal/kaali dal/split black lentil(1cup)
ginger(small piece)
fennel seeds/saunf(1/2 tspn)
asafoetida/hing (1/2 tspn)
green chillies(3-4)
salt to taste
sugar(a pinch)
wheat flour(2cups)
water for kneading

Method -
Wash and soak the urad dal in water overnight or for 6-7hours.
Grind the urad dal with green chillies to a paste.
Make a paste of ginger and saunf separately.
Heat oil in a non-stick kadai.
Add hing,ginger and saunf paste.
Then add the dal-chilly paste.
Stir it continuously,adding salt and sugar.
Cook for sometime until the mixture drys up.
Knead the flour with some oil and water.
Make small balls out of the flour.
Stuff in the mix inside the ball and roll it into a puri.
Similarly stuff and roll all the puris.
Heat oil in a pan for deep frying.
Fry the kachoris  till golden brown.
Serve hot kachoris with aloo dum/potato curry of your choice.

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