Hing Kachori: Crispy, Crunchy And Delicious

We Indians are obsessed with Indian street food. From samosa to jalebi to golgappe, there are some delights that make us drool like anything. No matter which age group you belong to, these street foods can never annoy you. Among the ones most loved, my favourite is a kachori. Kachoris are popular all over the India and is loved a lot because of their crunchiness and crispiness. Do you know how these kachoris were created?  

If some experts are to be believed, Marwari are said to be the creators of this most loved snack. Legend said marwaris created kachoris as they wanted to eat something while managing their business. Since marwaris were vegetarian, they came up with kachori which could be made with limited ingredients. Traditionally, kachoris had 'thanda masala’ made up of coriander, fennel seeds, turmeric and other spices.  

Now kachori has different forms in which it is enjoyed in different parts and my favourite is hing kachori. As its name suggests, this kachori is special because of the dominance of hing or asafoetida.  The smell of burnt hing and its earthy taste makes this kachori different, or we must say special, from its other counterparts. This could be considered as one of the tastiest and fragrant versions. It is quite famous in Bengal and has a stuffing of urad dal and aromatic spices. Often served with pumpkin curry, it has been said to have evolved into Bedmi Poori and fondly enjoyed in some parts of Uttar Pradesh and Delhi.  

                           Image: Kachori

In case you are looking for recipe, we have your back like always. With the recipe below, make this amazing hing kachori at home and let us know about your experience. 


  • ½ cup urad dal 
  • 1/4th tbsp hing 
  • 8 tbsp oil 
  • ½ tbsp ginger and green chili paste 
  • ½ tsp red chili powder 
  • ½ tsp black pepper 
  • 3 cups maida 
  • Salt to taste 
  • Oil for frying 


  • Soak the dal overnight. Next morning, semi grind the dal with the help of water. 
  • Heat a pan and add 2 tbsp oil. Add hing and let it splutter. 
  • Add ginger and green chili paste. When the oil starts to separate, add the dal mixture and stir well. Ensure that the dal should not stick at the bottom. 
  • Add salt, red chili powder and pepper to the mixture and mix well. Stir well so that dough like consistency is formed. 
  • Meanwhile, take maida and make a soft dough using oil. 
  • When done, make small balls from the dough. Flatten each ball and add in the stuffing.  
  • Using oil, roll the balls lightly. The rolling should be done a little thicker than the puris. 
  • Deep fry the kachoris and take them out when golden brown and aromatic. 
  • Serve!