Hing Kachuri
A Kolkata morning is incomplete without the sight of kachuris puffing up in hot oil and the irresistible aroma of hing and spices filling the air. Crisp and flaky on the outside, with a flavourful spiced dal filling inside, Hing Kachuri served with aloo curry is a beloved breakfast combination that evokes a deep sense of Bengali nostalgia.
Although kachuri has its roots in North Indian cuisine, it has evolved beautifully in Bengal, taking on its own distinctive flavours and variations. Made with an aromatic hing-infused dal filling, Hing Kachuri has become a popular favourite at Kolkata’s traditional sweet shops and breakfast counters.
Ingredients
2 cups all-purpose flour (maida)
2 tbsp semolina (suji)
½ tsp salt
3 tbsp Shalimar's Soyabean Oil
Water, as required
1 cup urad dal (biuli dal)
A pinch of Shalimar's Chef Spices Hing
1 tsp Shalimar's Chef Spices Cumin Powder
½ tsp Shalimar's Chef Spices Red Chilli Powder
½ tsp Shalimar's Chef Spices Garam Masala Powder
1 tsp ginger paste
2 green chillies, finely chopped
½ tsp sugar
Salt, to taste
Shalimar's Sunflower Oil, for deep-frying
Method
Soak the urad dal, drain well, and grind it into a coarse paste.
Heat a little oil in a pan. Add hing and ginger paste, followed by the ground dal, cumin powder, red chilli powder, garam masala powder, sugar, and salt. Cook well until the mixture becomes dry and forms a flavourful filling. Set aside to cool.
Combine the flour, semolina, salt, and oil. Gradually add water and knead into a soft dough.
Divide the dough into equal portions. Roll each portion slightly, place some of the prepared dal filling in the centre, and seal the edges.
Gently roll out each filled portion into a round kachuri, taking care not to press too hard and break the filling through the dough.
Heat Shalimar's Sunflower Oil over medium heat. Carefully add the kachuris and fry slowly, gently pressing them so they puff up. Fry until golden and crisp.
Serve hot with aloo curry or cholar dal.
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