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Crispy, flaky deep-fried bread stuffed with a savory, spiced urad dal filling. The distinct aroma of asafoetida makes this Bengali classic an unforgettable breakfast treat, best enjoyed with a side of spicy potato curry.
Prepare the Dal Filling
Make the Dough
Crispy, flaky deep-fried bread stuffed with a savory, spiced urad dal filling. The distinct aroma of asafoetida makes this Bengali classic an unforgettable breakfast treat, best enjoyed with a side of spicy potato curry.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 378.43 calories per serving with 12.56g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Stuff and Roll the Kochuris
Fry the Kochuris
Serve
For a slightly healthier option, you can make the dough with half maida and half whole wheat flour (atta). The texture will be denser but still delicious.
Increase the amount of green chilies or add a pinch of garam masala to the dal stuffing for an extra kick of flavor.
While not traditional, you can try baking the kochuris. Brush them with oil and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden brown. They will be more like a baked kachori than a fluffy kochuri.
The urad dal filling is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Hing (asafoetida) and fennel seeds are traditionally known for their digestive properties. They can help reduce bloating, gas, and indigestion, making this rich dish easier on the stomach.
One serving of Hing er Kochuri (approximately 4 pieces) contains around 450-500 calories, primarily from carbohydrates and fats due to the all-purpose flour and deep-frying process.
Hing er Kochuri is a traditional delicacy and is best enjoyed in moderation. It is deep-fried and made with refined flour (maida), making it high in calories and fat. The urad dal filling provides some protein and fiber, but overall it is considered an indulgent dish rather than a health food.
There are a few common reasons: 1) The oil was not hot enough. 2) The dough was too stiff. 3) You didn't press the kochuri gently with a spoon while it was frying, which helps trap steam and puff it up. 4) The kochuri had a tear or was not sealed properly, allowing steam to escape.
Yes. You can prepare the dal filling a day in advance and store it in an airtight container in the refrigerator. The dough can also be made a few hours ahead and kept refrigerated, but bring it to room temperature before rolling.
Hing er Kochuri is best eaten fresh. However, you can store leftovers in an airtight container at room temperature for a day. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain some crispiness. Avoid microwaving as it will make them soggy.
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