Hing-er Kochuri/ Asofoetida Kachori (From My Kitchen)

There was a time when Hing er Kochuri would be made in all the sweet shops and the accompaniment would be the spicy alu r torkari or potato curry. It was a common sight that people on their way back from daily grocery at the local market, carried a brown paper bag full of hinge r kochuri and an earthen pot full of spicy potato curry to be served as breakfast at home. Times changed, and as we have started to count calories and avoid deep fried items, lesser number of shops are noted to make them. Well, it is essential to take care of your health. But if you are in a mood to indulge occasionally, you may either look for that neighbourhood sweet shop that has kept the tradition alive; or better still, whip it up in your own kitchen.

Ingredients –

• Kolai-er daal/ Split black Lentils – 250 gms
• Mouri/ fennel seeds – 1 tsp
• Hing/ asofoetida – 1 tsp
• Chili powder – 1 tsp or green chilli paste
• Salt
• Ghee – 2/3 tsp
• Flour
• Oil

Preparation –

• Soak the lentil over night
• Make a smooth paste of the same in the morning
• heat ghee in a pan and temper it with fennel seeds and asofoetida
• now add the lentil paste to this and keep stirring
• add chili powder/paste and salt, and mix well
• remove from heat and set aside for filling
• knead the flour and make small balls
• now fill the small balls of dough with the fillings
• roll them out in small round shapes
• deep fry these in oil and serve hot with spicy potato curry