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Hing Er Kochuri & Cholar Dal – Classic Bengali Breakfast Recipe

Hing Er Kochuri (Asafoetida-flavored stuffed poori) with Cholar Dal (Bengal gram lentil curry) is a traditional Bengali breakfast combination. The crispy, flaky Hing Er Kochuri, filled with flavorful hing-spiced dal stuffing, pairs perfectly with the slightly sweet and aromatic Cholar Dal. This dish is commonly served during festivals, pujas, and special occasions.


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1. Hing Er Kochuri Recipe

Ingredients:

For the Dough:

All-purpose Flour (Maida) – 2 cups

Semolina (Sooji/Rawa) – 1 tbsp (for extra crispiness)

Salt – ½ tsp

Hing (Asafoetida) – ¼ tsp

Oil / Ghee – 2 tbsp

Water – As needed (for kneading)


For the Stuffing:

Chana Dal (Bengal Gram Lentil) – ½ cup (boiled & mashed)

Hing (Asafoetida) – ¼ tsp

Cumin Powder – ½ tsp

Fennel Powder (Mouri Guro) – ½ tsp

Dry Red Chili – 1 (crushed)

Ginger Paste – ½ tsp

Salt – As per taste

Sugar – ½ tsp (optional)

Oil / Ghee – 1 tbsp


For Frying:

Oil – For deep frying



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Step-by-Step Cooking Process:

Step 1: Preparing the Dough

1. In a bowl, mix flour, semolina, salt, and hing.


2. Add oil/ghee and rub it into the flour until crumbly.


3. Gradually add water and knead into a soft, smooth dough.


4. Cover and let it rest for 30 minutes.



Step 2: Making the Stuffing

1. Heat 1 tbsp oil in a pan.


2. Add hing, ginger paste, dry red chili, and stir for a few seconds.


3. Add boiled & mashed chana dal, cumin powder, fennel powder, salt, and sugar.


4. Cook for 2-3 minutes until the mixture dries up.


5. Cool the stuffing before using.



Step 3: Rolling & Frying the Kochuri

1. Divide the dough and stuffing into equal portions.


2. Roll out a dough ball into a small disc, place the stuffing in the center, and seal.


3. Flatten and roll out gently into a 4-inch circle.


4. Heat oil in a pan and deep fry the kochuris until golden and puffy.


5. Drain excess oil and serve hot.




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2. Cholar Dal Recipe

Ingredients:

Chana Dal (Bengal Gram Lentil) – 1 cup (soaked for 30 minutes)

Turmeric Powder – ½ tsp

Salt – As per taste

Sugar – 1 tsp (Bengali touch)


For Tempering:

Bay Leaf – 1

Dried Red Chilies – 1-2

Cumin Seeds – ½ tsp

Hing (Asafoetida) – ¼ tsp

Ginger Paste – 1 tsp

Coconut (Grated or Small Pieces) – ¼ cup (optional)

Ghee / Mustard Oil – 2 tbsp


For Garnish:

Ghee – 1 tsp

Green Chilies – 2 (slit)



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Step-by-Step Cooking Process:

Step 1: Cooking the Dal

1. Boil chana dal with turmeric and salt until soft but not mushy. (Pressure cook for 2-3 whistles or simmer for 25 minutes.)


2. Lightly mash some of the dal to make it thick.



Step 2: Tempering

1. Heat ghee/mustard oil in a pan.


2. Add bay leaf, dried red chilies, cumin seeds, and hing. Let them splutter.


3. Add ginger paste and sauté for a few seconds.


4. Add grated coconut (if using) and fry until golden.


5. Pour this tempering into the boiled dal and mi