Hinger Kochuri with Alur Torkari

Hinger Kochuri is all time favorite among the Bengalis. In our neighborhood back home, ‘Mahalakhsmi Mishtanna Bhandar’,a sweet-meat shop, is famous for Hinger Kochuri. People returning from market, holding loaded bags of vegetables and fish, make a long queue to grab some hinger kochuri with alur torkari and hot jilipis for breakfast. They sell like hot cakes and are sold out by nine in the morning and if you are late you miss the morning treat.

This Puja there should not be any disappointment. So if you plan ahead you can serve and enjoy this favorite breakfast at your home without the long queue and if you are far from home you won’t even miss the neighborhood sweet shop.

Hinger Kochuri and Alur Torkari

Recipe : serves two

For Hinger Kochuri:

• 1 cup of all-purpose flour
• ¼ teaspoon salt
• 2 tablespoons of vegetable oil

For the stuffing

• ½ cup of urad dal soaked overnight in water
• ½ teaspoon hing or asafetida
• ¼ teaspoon red chilli powder
• 1 green chillies
• 1 inch ginger grated
• 2 teaspoon oil to make the stuffing
• Salt to taste
• Oil for deep frying

In a bowl add the flour, salt and oil and mix in well and gradually add water and knead. The dough should be a bit stiff yet smooth. Cover the dough with a damp cloth and keep aside.

Now to make the stuffing, drain the urad dal and blend it coarsely in a blender with the green chilli using very little water. Keep aside. In a pan add oil and when the oil is hot add the hing and mix in. Now add the grated ginger and sauté for few seconds and then add the coarsely blended dal. Add salt, chilli powder and mix in well. Keep stirring the mixture till it releases from the sides of the pan and looks dry. The stuffing is now ready. Let it cool.

Divide the dough into 8 balls. Roll the balls between your palms and make it smooth. Take each ball at a time and press in the center forming a small bowl.Add the stuffing and seal it well. Flatten and roll the balls as we roll a luchi . Now in a deep wok add oil. When the oil is hot, deep fry the kochuris one at a time. When they puff up and are golden in color, remove and drain in a paper towel. Serve hot with alur torkari.

For Alur Torkari:

• • 2-3 medium potatoes, peeled and cut into big cubes

• • ¼ cup cholar dal boiled

• • ¼ teaspoon whole cumin

• • 1 bay leaf

• • 1 whole red chilli

• • ½ teaspoon turmeric powder

• • 1 teaspon cumin powder

• • ½ teaspoon coriander powder

• • ½ teaspoon chilli powder

• • 1 teaspon ginger paste

• • ½ teaspoon green chilli paste (optional)

• • 1 teaspoon sugar (optional)

• • Salt as per taste

• 2-3 teaspoons of oil

In a wok add oil and when the oil is hot add the whole dry chilli, bay leaf and cumin seeds. When the whole spices start to pop add the potatoes. Sauté the potatoes for couple of minutes and start adding the dry powdered spices one at a time making sure the spices don’t burn. Add little water and mix in well. Now add the ginger paste and the green chilli paste if using. Stir for couple of minutes and add water. The curry will be a bit runny in consistency so add water accordingly. Cover and let the potatoes cook for some time. Check the potatoes and add the boiled cholar dal. Mix in well and let it cook for five minutes. Taste for seasoning. Serve hot with Hinger Kochuri.

Enjoy Hinger Kochuri with alur torkari and homemade jilipi.

Tips:

The stuffing for kochuri stays good for seven days in the refrigerator and  for a month in the freezer.

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