Kolkata Famous Hing Kachori & Aloo Curry | Bengali Breakfast Recipe | Hing Kachori & Alu’r Torkari

asafoetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder adds flavor with fewer digestive issues.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour increases fiber content.

green chilies

🥗Healthier: jalapeños

💰Cheaper: none

Jalapeños provide similar heat with more availability.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes offer more nutrients and flavor.

Prepare the kachori dough by combining all-purpose flour, carom seeds, nigella seeds, and salt in a bowl. Gradually add lukewarm water to form a smooth dough. Cover and let it rest.

For the stuffing, heat mustard oil in a pan, add nigella seeds, and let them crackle. Then add asafoetida, potatoes, soaked peas, and spices. Cook until the potatoes are tender and well mixed with spices.

In a separate bowl, sieve the gram flour and mix it with salt and water to form a paste for the kachoris.

Divide the dough into small balls and flatten each ball. Place a spoonful of the potato-pea filling in the center, fold the edges to seal, and shape into kachoris.

Heat oil in a deep pan and fry the kachoris until golden brown on both sides. Drain on paper towels.

Serve hot kachoris with aloo torkari on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens