Hing Kachori(হিং কচুরি)

 **হিং কচুরি** (Hing Kachori) is a delicious and aromatic Bengali dish that’s typically enjoyed as a snack or for breakfast. Here's a traditional recipe for making Hing Kachori at home:

### Ingredients:

#### For the Dough:

- 2 cups all-purpose flour (ময়দা)

- 2 tablespoons oil or ghee

- A pinch of salt

- Water (as needed for kneading)

#### For the Filling:

- 1 cup urad dal (মাসকলাই ডাল) soaked for 4-5 hours or overnight

- 1 teaspoon hing (asafoetida) (হিং)

- 1 tablespoon fennel seeds (মৌরি)

- 1 teaspoon cumin seeds (জিরা)

- 1 tablespoon ginger paste (আদা বাটা)

- 2-3 green chilies (কাঁচা লংকা) finely chopped

- 1 teaspoon coriander powder (ধনিয়া গুঁড়ো)

- 1 teaspoon cumin powder (জিরা গুঁড়ো)

- ½ teaspoon garam masala

- Salt to taste

- Oil for frying

### Instructions:

#### Step 1: Prepare the Dough

1. In a mixing bowl, take the all-purpose flour, a pinch of salt, and 2 tablespoons of oil or ghee.

2. Mix the ingredients well, and then gradually add water to knead into a soft dough.

3. Cover the dough with a damp cloth and let it rest for about 30 minutes.

#### Step 2: Prepare the Filling

1. Drain the soaked urad dal and grind it into a coarse paste (it should not be too smooth).

2. Heat 1 tablespoon of oil in a pan. Add cumin seeds and fennel seeds, and let them splutter.

3. Add the ginger paste and chopped green chilies, and sauté for a minute.

4. Add the ground urad dal paste, hing, coriander powder, cumin powder, garam masala, and salt.

5. Cook the mixture on medium heat, stirring continuously, until it becomes dry and the raw smell disappears (about 5-7 minutes).

6. Once cooked, remove from heat and let the filling cool down.

#### Step 3: Make the Kachoris

1. Divide the dough into small lemon-sized balls.

2. Roll each ball into a small disc, place a spoonful of the filling in the center, and carefully bring the edges together to seal the filling inside.

3. Gently flatten the filled dough balls with your hands or a rolling pin, ensuring the filling doesn't spill out.

4. Heat oil in a deep pan for frying. The oil should be medium hot, not too hot, to ensure even cooking.

5. Fry the kachoris on medium heat until they are golden brown and crispy on both sides.

6. Remove the kachoris and place them on a paper towel to drain excess oil.

#### Step 4: Serve

Serve the hot হিং কচুরি with aloo dum, tamarind chutney, or any spicy gravy of your choice.

Enjoy your delicious Bengali-style Hing Kachori!