Hinger Kochuri (Asafoetida Kachuri) And Aloor Tarkari (Potato Gravy) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, asafoetida, salt, and oil. Knead into a soft dough.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add asafoetida, ginger, green chilies, and lentils. Cook until lentils are soft.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute. Remove from heat and let the filling cool.
• STEP 4.Divide the dough into small balls. Roll out each ball into a small circle. Place a spoonful of the filling in the center and seal the edges to form a stuffed ball.
• STEP 5.Heat oil in a deep pan and fry the kochuris until golden brown and crispy. Drain on a paper towel.
• STEP 6.For the aloor tarkari, heat oil in a pan and add cumin seeds. Once they splutter, add onions and saut茅 until golden brown.
• STEP 7.Add ginger-garlic paste and cook for a minute. Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft.
• STEP 8.Add boiled and mashed potatoes and mix well. Add water and simmer for 5-7 minutes until the gravy thickens.
• STEP 9.Garnish with fresh coriander leaves and serve the hinger kochuri hot with aloo tarkari.

Cooking Tips

• Make sure the dough for kochuri is soft and pliable for a crispy texture.
• You can adjust the spice level of the filling and gravy according to your taste.
• Serve the kochuri and aloo tarkari immediately for the best taste and texture.

Storage and Serving

• Hinger Kochuri and Aloor Tarkari are best served hot and fresh.
• You can store any leftover kochuris in an airtight container at room temperature for up to 2 days.
• Reheat the kochuris in a preheated oven or toaster oven for a few minutes before serving.