Hing er Kochuri with Cholar Dal

Instructions

1. 1

   Prepare the Dal Filling

   • Wash the urad dal thoroughly and soak it in water for at least 3-4 hours, or overnight.
   • Drain the water completely. In a grinder, combine the soaked dal, ginger paste, and green chilies. Grind to a coarse, thick paste, using as little water as possible (1-2 teaspoons at most).
   • Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the fennel seeds and let them sizzle for 30 seconds.
   • Add the hing and stir for a few seconds until fragrant.
   • Carefully add the ground dal paste to the pan. Cook, stirring continuously, for about 8-10 minutes. The mixture will first be sticky, then gradually become dry and crumbly. Break up any lumps with your spatula.
   • Once the raw smell is gone and the mixture is dry, add the red chili powder, sugar, and 0.75 tsp salt. Mix well and cook for another 2 minutes.
   • Remove the filling from the heat and spread it on a plate to cool down completely.
2. 2

   Make the Dough

   • In a large mixing bowl, combine the maida, 0.5 tsp salt, and 2 tbsp of oil.
   • Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key to a flaky kochuri.
   • Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. 3

   Stuff and Roll the Kochuris

   • After resting, knead the dough again for a minute to make it smooth.
   • Divide the dough into 16 equal-sized balls. Similarly, divide the cooled dal stuffing into 16 equal portions and roll them into small balls.
   • Take one dough ball and flatten it with your fingers to form a small cup or disc about 2-3 inches in diameter, keeping the edges thinner than the center.
   • Place one portion of the stuffing in the center. Bring the edges of the dough together, pleating as you go, to completely cover the stuffing. Pinch the top to seal it tightly.
   • Gently flatten the stuffed ball between your palms. Lightly oil your rolling surface and rolling pin.
   • Carefully roll the stuffed ball into a small circle of about 3-4 inches in diameter. Apply gentle, even pressure to avoid the stuffing from tearing the dough.
4. 4

   Fry the Kochuris

   • Heat the remaining oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking. To test, drop a tiny piece of dough; it should sizzle and rise to the surface steadily.
   • Carefully slide one rolled kochuri into the hot oil. It will sink first and then rise.
   • As it rises, gently press it down with the back of a slotted spoon. This helps the kochuri to puff up completely.
   • Fry for about 1-2 minutes until the bottom is golden brown, then flip.
   • Fry the other side until it's also golden brown and crisp.
   • Remove the kochuri with a slotted spoon, allowing excess oil to drain back into the pan. Place it on a wire rack or paper towels.
   • Repeat the process for the remaining kochuris, frying in batches of 2-3 at a time without overcrowding the pan.
5. 5

   Serve

   • Serve the Hing er Kochuri immediately while they are hot, puffy, and crispy.
   • They pair wonderfully with Bengali Aloo'r Dom (spicy potato curry) or Cholar Dal (Bengal gram dal).