Hinger kochuri or hing kachori with potato curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix all-purpose flour, semolina, salt, and oil to make a stiff dough.
• STEP 2.Divide the dough into small balls and roll them into thin discs.
• STEP 3.In a pan, heat oil and add asafoetida, cumin seeds, and fennel seeds for the kachori filling.
• STEP 4.Add ginger paste, green chili paste, and a pinch of turmeric powder to the pan and cook for a minute.
• STEP 5.Stuff the kachori discs with the filling and seal the edges.
• STEP 6.Deep fry the kachoris until golden brown and crispy.
• STEP 7.For the potato curry, heat oil in a pan and add cumin seeds, bay leaves, and whole spices.
• STEP 8.Add chopped onions, ginger paste, and garlic paste to the pan and cook until golden brown.
• STEP 9.Add turmeric powder, red chili powder, and chopped tomatoes to the pan and cook until the oil separates.
• STEP 10.Add boiled and mashed potatoes, salt, and water to the pan and simmer for a few minutes.
• STEP 11.Garnish the potato curry with chopped coriander leaves and serve with the hing kachoris.

Cooking Tips

• Make sure to roll the kachori discs thinly to ensure even cooking.
• You can adjust the spice level of the filling and curry according to your preference.
• Serve the hing kachoris and potato curry hot for the best taste.

Storage and Serving

• Hing kachoris are best served fresh, but you can store leftovers in an airtight container for up to 2 days.
• Reheat the kachoris in a preheated oven or toaster oven for a few minutes before serving.