Hinger Kochuri

Hinger Kochuri

In Bengal, we use what is known as 'matar dal' along with gram dal. Otherwise, udad dal is a good substitute.


For the pastry:

Flour - 250 g
Salt - ½ tsp
Refined oil or ghee - 1½ tbsp
Refined oil - for deep frying

For the filling:

Bengal gram dal - 100 g
Udad dal - 50 g
Ginger paste - 1½ tsp
Fennel seed paste - 2½ tsp
Chilli powder - 2½ tsp
Asafoetida - ¼ tsp
Salt - to taste
Refined oil - 1½ tbsp


For the pastry:

1. Sieve the flour and salt together. Rub with ghee or oil till the mixture resembles breadcrumbs.

2. Knead with water to a smooth and elastic dough.

3. Divide it into 8-10 parts.

4. Fill each part with one portion of the filling and roll out into a puri with the help of a little oil.

5. Heat enough oil jn a karahi for deep frying.

6. Fry one puri at a time till a light brown.

7. Serve hot with a dal.

For the filling:

8. Soak both the dais overnight. Drain and grind to a paste.

9. Heat the oil in a karahi. Add the dal paste along with all the other ingredients.

10. Fry, stirring well for 7-8 minutes.

11. Divide into 8-10 parts and use as directed.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman