Calcutta Kitchen

Recipe

Hinger Kochuri (হিং-এর কচুরি)

Bengali sweet-shop style hing dal kochuri with a soft urad dal filling, roasted spices and a lightly puffed, crisp shell.

Bengali hing dal kochuri with a lightly puffed shell and urad dal filling.

Recipe information

Prep time
35 min
Cook time
25 min
Total time
280 min
Servings
4
Difficulty
medium

About this recipe

This Bengali sweet-shop style Hing Dal Kochuri is built around the filling rather than the puff. Urad dal gives the filling its body, hing supplies the distinctive aroma, and a roasted fennel-cumin-dry chilli masala adds the warm spice layer. The key is to use very little water while grinding the dal and then cook the filling only until it becomes soft and cohesive—not dry, sandy or brittle. The dough is rested, the kochuri is rolled to about 10–11 cm and fried around 180°C until lightly golden.

Equipment

Stainless Steel Mixing Bowls Set

Stainless Steel Mixing Bowls Set

Stainless steel mixing bowl set in multiple sizes for mixing, marinating, whisking, storing, and serving ingredients.

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Victorinox Swiss Classic Chef Knife

Victorinox Swiss Classic Chef Knife

Premium Swiss chef knife with an exceptionally sharp blade, designed for precise slicing, chopping, and everyday food preparation.

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Prabha Heavy Gauge Round Bottom Kadhai

Prabha Heavy Gauge Round Bottom Kadhai

Heavy-gauge round-bottom iron kadai that distributes heat evenly, retains heat exceptionally well, and is perfect for frying, sautéing, and slow cooking.

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Kanshita's Rasoiware Spoons Set

Kanshita's Rasoiware Spoons Set

Stainless steel cooking spoon set with different spoon shapes for stirring, sautéing, serving, and everyday cooking tasks.

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Ingredients

  • For the Dough

  • For the Hing–Dal Filling

  • Roasted Masala for the Filling

  • For Shaping & Frying

Cooking method

  1. Make the Dough

  2. Rub the oil into the maida until evenly combined

  3. Add water gradually and make a smooth, medium-soft dough

  4. Knead for about 5 minutes

  5. Cover and rest for 30–40 minutes

  6. Prepare the Roasted Masala

  7. Dry-roast fennel seeds, cumin seeds and dry red chilli on low heat until aromatic

  8. Cool completely and grind fairly fine

  9. Prepare the Hing–Dal Filling

  10. Wash and soak the urad dal for 3–4 hours

  11. Drain extremely well

  12. Grind the dal with ginger and green chilli using as little water as possible

  13. Keep the grind fine but not completely pasty

  14. Heat oil over medium-low heat

  15. Add hing and immediately add the ground dal

  16. Cook while stirring, then add salt, sugar and the roasted masala

  17. Cook until the raw smell disappears and the mixture gathers into a soft, cohesive mass

  18. Do not dry the filling into a hard or crumbly mixture

  19. Cool completely before stuffing

  20. Shape the Kochuri

  21. Divide the dough into portions of approximately 32–35 g each

  22. Take approximately 12–14 g filling per kochuri

  23. Stuff and seal each piece well

  24. Rest the stuffed balls for 5–10 minutes

  25. Roll each one to approximately 10–11 cm diameter

  26. Do not roll paper-thin

  27. Fry

  28. Heat neutral oil to around 180°C

  29. Gently press the kochuri when it enters the oil to encourage puffing

  30. Fry until lightly golden

  31. Do not over-fry

  32. Drain and serve

Pro tips

  • Drain the soaked urad dal extremely well before grinding; excess water makes the filling harder to cook down
  • Use the minimum water needed for grinding so the filling can cook into a cohesive mass without becoming dry
  • The hing provides the characteristic aroma, while the dal provides the body and texture of the filling
  • Do not over-dry the filling; it should be cooked and cohesive, not sandy or brittle
  • Dry-roast fennel, cumin and dry red chilli gently on low heat so they become aromatic without burning
  • Cool the filling completely before stuffing
  • Rest stuffed balls for 5–10 minutes before rolling
  • Do not roll the kochuri paper-thin
  • Fry around 180°C and gently press the kochuri as it enters the oil to encourage puffing
  • Puffing is useful technique, but the main goal is a properly cooked, cohesive hing–dal filling

Frequently asked questions

Why is Biulir Dal used for this kochuri?

The urad dal forms the body and texture of the filling, while hing supplies the distinctive aroma associated with hing kochuri.

Why should the dal be drained so well?

Extra water makes the ground filling wetter and increases the amount of cooking needed to reach a cohesive texture.

Why use so little water while grinding?

The goal is a fine but not completely pasty grind. Too much water makes the filling harder to cook down and changes its texture.

Should the filling be completely dry?

No. It should be cooked and cohesive, but still soft. A hard, crumbly or sandy filling is over-dried.

Why is hing added before the ground dal?

Hing is bloomed briefly in the hot oil so its aroma can spread through the filling before the dal is added.

Why is the roasted masala made separately?

Dry-roasting the fennel, cumin and dry chilli builds a warm aromatic spice layer that is added to the hing-led filling.

Why must the filling cool before stuffing?

A hot filling can soften the dough and make shaping and sealing more difficult.

How thin should the kochuri be rolled?

About 10–11 cm in diameter, but not paper-thin.

What temperature should the oil be?

Around 180°C. Gently pressing the kochuri as it enters the oil can help encourage puffing.

What is the main texture target for the filling?

Cooked and cohesive, with enough moisture to stay soft rather than becoming sandy or brittle.

Watch the recipe

Video preview: Hinger Kochuri Watch on YouTube

Hinger Kochuri

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