Hing er Kachori ar Aloo r Cholar Dal er Tarkari
- Total Time: 9 hours
- Yield: 4 People 1x
Ingredients
Units
Scale
For making Hing Er Kachori:
- All Purpose Flour: 400 g
- Salt to taste
- Vegetable Oil / Ghee for Moyan: 2 tbsp
- Korai /Beuli / Urad Daal / Vigna Mungo / Black Gram : 1 cup
- Green Chili: 2-3
- Ginger Paste: ½ tbsp.
- Asafoetida / Hing: ½ tsp
- Fennel Seed: 1 tablespoon soaked in water
- Salt to taste
- Mustard Oil: 1 tbsp
For Making Aloo r Cholar Daal er Tarkari:
- Aloo / Potato: 4-5 (medium sized) - Diced
- Chola r Dal /Chana Dal / Bengal Gram: 3 tbsp
- Chopped Tomato: 1
- Green Chilies - 1-2
- Dry Chilies - 1-2
- Tej Pata / Bay Leaf: 1
- Asafoetida 1 pinch
- Ginger: 2’
- Panch Foron Powder ( Bengali 5 spices ): 1 Tsp.
- Salt to taste
- Sugar: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Shal Pata / Shorea robusta Leaf: for covering the pan ( optional )
- Mustard Oil: 2 tbsp
Instructions
Hing er Kachori:
- Soak Daal overnight (or at least 8 hours) with a pinch of salt and wash thoroughly after that.
- Grind daal along with chilies, ginger paste, salt and fennel seeds into a smooth paste by using little water.
- Heat mustard oil in a pan and temper with Hing / asafoetida and add Daal paste and sauté the mixture for around 10 minutes in medium flame till the mixture turns dry and a bit sticky. Remove the stuffing from heat and keep the mixture aside.
- Take the flour in a big bowl and mix with salt and 1 tablespoon oil properly. Add lukewarm water and knead it for sometimes to make a non-sticky dough. Cover the dough with a wet cloth/cling film and give it 15 minutes of standing time.
- Knead the dough once again and divide the dough into 20 small balls and keep them aside.
- Divide the stuffing into 20 equal portions and make small balls.
- Take one flour ball and roll with the help of your hand and flatten it a bit and then put one stuffing ball in the middle and seal the flour ball by bringing the sides together. Repeat the process with rest of the flour balls.
- Heat sufficient oil in a big pan for deep frying.
- Take one stuffed ball and roll out into around 3” disk without puncturing it.
- Check the oil and fry the kachori till it turns golden brown under medium heat and repeat the process with rest of the kachoris.
- Best partner of these kachoris is Aloo Cholar Daal er Tarkari.
Aloo Cholar Daal er Tarkari:
- Boil Chola r daal along with little salt in a pressure cooker. Two whistle is more than enough.
- Take mustard oil in a pan and heat sufficiently.
- Temper oil with asafoetida, Tej Pata, dry red chilies and Cumin seeds.
- Add chopped tomatoes and cook for 5-8 minutes or so till tomatoes soften.
- Add Panch Foron Powder and Ginger paste and cook for some more time.
- Now add diced potatoes and cook for sometimes and then add cooked daal and add salt, sugar, chili and turmeric powder and cook for two more minutes.
- Add 2 cup water and cover the pan with a lid and cook for 10 minutes or so in low flame till potatoes soften.
- Cover the pan with Shal Pata after completion (This step is absolutely optional but provides amazing Aroma to the Tarkari).
- Prep Time: 8 hours
- Cook Time: 1 hour
Puja says
Awesome