Hinger kochuri or hing kachori with potato curry Recipe

Recipe By Slurrp

Savor the flavors of Bengal with Hinger Kochuri or Hing Kachori with Potato Curry. This traditional Bengali dish features deep-fried kachoris filled with a spicy and aromatic mixture of asafoetida (hing) and other spices. The kachoris are served with a flavorful potato curry, making it a hearty and satisfying meal. Enjoy this dish for breakfast or lunch, and experience the authentic taste of Bengali cuisine.

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55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
Hinger kochuri or hing kachori with potato curry
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Ingredients for Hinger kochuri or hing kachori with potato curry Recipe

  • as needed For The Kachori Dough
  • 1/2 cup All Purpose Flour
  • 0.06 cup Semolina
  • 0.13 teaspoon Salt
  • 1/2 tablespoon Oil
  • as required For The Kachori Filling
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Fennel Seeds
  • 1/4 teaspoon Ginger Paste
  • 1/4 teaspoon Green Chili Paste
  • pinch A Pinch Of Turmeric Powder
  • as needed For The Potato Curry
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Bay Leaves
  • as required Whole Spices
  • 1/2 Onions, Chopped
  • 1/4 teaspoon Ginger Paste
  • 1/4 teaspoon Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/2 Tomatoes, Chopped
  • 3/4 Boiled And Mashed Potatoes
  • As required Salt To Taste
  • as required Water As Needed
  • as needed Chopped Coriander Leaves For Garnish

Directions: Hinger Kochuri Or Hing Kachori With Potato Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, mix all-purpose flour, semolina, salt, and oil to make a stiff dough.
  • STEP 2.Divide the dough into small balls and roll them into thin discs.
  • STEP 3.In a pan, heat oil and add asafoetida, cumin seeds, and fennel seeds for the kachori filling.
  • STEP 4.Add ginger paste, green chili paste, and a pinch of turmeric powder to the pan and cook for a minute.
  • STEP 5.Stuff the kachori discs with the filling and seal the edges.
  • STEP 6.Deep fry the kachoris until golden brown and crispy.
  • STEP 7.For the potato curry, heat oil in a pan and add cumin seeds, bay leaves, and whole spices.
  • STEP 8.Add chopped onions, ginger paste, and garlic paste to the pan and cook until golden brown.
  • STEP 9.Add turmeric powder, red chili powder, and chopped tomatoes to the pan and cook until the oil separates.
  • STEP 10.Add boiled and mashed potatoes, salt, and water to the pan and simmer for a few minutes.
  • STEP 11.Garnish the potato curry with chopped coriander leaves and serve with the hing kachoris.

Cooking Tips

  • Make sure to roll the kachori discs thinly to ensure even cooking.
  • You can adjust the spice level of the filling and curry according to your preference.
  • Serve the hing kachoris and potato curry hot for the best taste.

Storage and Serving

  • Hing kachoris are best served fresh, but you can store leftovers in an airtight container for up to 2 days.
  • Reheat the kachoris in a preheated oven or toaster oven for a few minutes before serving.
Nutrition
value
489
calories per serving
9 g Fat14 g Protein85 g Carbs14 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    14g
  • Carbs
    85g
  • Fiber
    14g

MacroNutrients

  • Carbs
    85g
  • Protein
    14g
  • Fiber
    14g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    129mg
  • Iron
    4mg
  • Vitamin A
    9132mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    59mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    111mg
  • Manganese
    2mg
  • Phosphorus
    237mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp