Dish of the Week, 9th April 2019 – Hing Kachori by Anjana Nath (With Recipe)!

Hello, Foodies and Buddies!

Our Dish of the Week column returns and, on this edition, we have Chef Anjana Nath’s amazing Hing Kachori!

We asked Chef Anjana what the dish was exactly and she answered, “The dish is called Hing Kachori which is Urad Dal Stuffed Poori.”

“This is my favourite breakfast. Kolkata is famous for its many reasons and one of them is food. In a few famous joints, you get this Hing Kachori which is just mind-blowing and heavenly. Discerning Bengalis have embraced this as the most favourite Sunday breakfast,” explained Chef Anjana, calling it one of her favourite dishes.

There is also some great history with regards to how Chef Anjana learned to make this tasty breakfast treat. “As a kid, I learned to make Hing Kachori from my Nana who used to own a sweetmeat shop.”

Chef Anjana even shared a full recipe for the dish:

For the Dough:
Maida (All purpose flour) – 3/4 cup
Atta (Wheat Flour) – 1/2 cup
Rawa (Semolina) – 1/2 tablespoon
Oil – 2 tablespoons
Salt – 1/4 teaspoon
Sugar – 2 pinches
Hing (Asafoetida) – 1/2 teaspoon
Water – 1/2 cup

For the Filling:
Urad Dal – 1 cup soaked overnight
Ginger – 1″
Green Chillies – 2
*Grind all these three ingredients together.*
Oil – 1/4cup (4 tablespoons)
Fennel seeds powder – 1 teaspoon
Hing – 1/2 teaspoon
Salt – 1/4 teaspoon

In a wok heat oil and add fennel seeds powder and the ground dal, mix them well and cook for 2-3mins.
While stirring constantly, add the Hing, Salt and Turmeric Powder (optional) and cook until it leaves oil. Your filling is ready.
Now to make the kachoris. Make small balls from the dough, around 30 grams each and put the filling of 10 grams.
Flatten the dough and make a circle.
Deep-fry in hot oil.
Crispy Kachori is ready, serve it hot with Aloo Sabzi and Mirchi Achar.

Thank you so much for the detailed recipe, ma’am!

We asked Chef Anjana if there are any challenges with this dish. She responded with a smile, “Not exactly, however when I activate this dish I get a request for approximately 30 servings which is not a challenge though!”

In closing, Chef Anjana had some wise words about dishes and their popularity. She said, “A chef can prepare a dish but to make it famous, it’s in the hand of Foodies.”

Well said, ma’am!

Thank you for being such an amazing part of FoodyBuddy and for sharing the story behind this awesome dish. We would like to wish you all the very best going forward 🙂

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