Hing er Kachori ar Aloo r Cholar Dal er Tarkari

Sunday morning equal to luchi / kachuri etc etc etc makes a bongs’ weekend special!!!!!! We bongs have a unique relation with those deep fried round wonders ……be it a lethargic Sunday/ holiday morning or a “Niramish Khabar Din ( specific day for vegetarian food )”- er dinner or just a special day …we love to celebrate it with those small Poories…..Hing er kochuri is widely available in almost every confectioner’s shop in Bengal and popular in Households also.I still remember kachori prepared by my Dida ( Grandma ) ….Hing er Kachori ar Aloo r Cholar Dal er Tarkari is nothing but a perfect bong platter for sure…

Hing r Kachori’s are mostly served with Aloor Tarkari or Cholar dal in sweet shops in Kolkata… I just love the special aroma of the Aloo r Tarkari served there. Here in Gurgaon we have almost no options available other than one or two C R Park based shops in Delhi and the end result is !!!!!! Let’s try “Dokaner Moto Aloor Tarkari” (taste similar to the shops’ variation of Aloor Tarkari.

Author: Debjani

Recipe type: Main

Cuisine: Bengali

Prep time: 8 hours

Cook time: 1 hour

Total time: 9 hours

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A Traditional Bengali platter where asafoetida flavored Kachori which is known as Hing er Kachori is served with a spicy potato gravy or Aloo r Cholar Dal er Tarkari!

Ingredients

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 tbsp 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 Green 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 tbsp oil properly. Add lukewarm water and kneed it for sometimes to make a non-sticky dough. Cover the dough with a wet cloth / cling film and give it a 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 on 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 kachories.
Best partner of these kachories are Aloo Cholar Daal er Tarkari .

Aloo Cholar Daal er Tarkari:

Boil Bengal Gram 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, Bay leaf , dry red chilies and Cumin seeds.
Add chopped tomatoes and cook for 5-8 minutes or so till tomatoes soften.
Add Panch Phoron Powder and Ginger paste and cook for some more time.
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).

And after the tedious one hour of making Hing er Kachori ar Aloo r Cholar Dal er Tarkari !!! There’s nobody at least in my place who’s ready to wait …. it’s just bang on …..You can also try Bedmi Poori aur Aloo ki Sabzi from my blog which is absolutely delicious as well.

Hing er Kachori ar Aloo r Cholar Dal er Tarkari

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