H for Hing er Kachori -- Puri with Asafoetida flavor

Now coming to the final recipe for this week With the alphabet H. Finding a recipe from Bengali cuisine for this letter is bit difficult. Because other then hing I didn't find any ingredient or vegetable. Have done a lot of research then finally decided to make this Hing er Kachori.
                                                                 There was a big discussion going on about hing er kachori and radha vallabhi in some bengali goups. some say both are same. But some say both are same but with a few changes. Then I spoke to Valli because she made radhavallabhi after discussing with her Bengali friends. Then I read a lot about this hinger kachori in Sandeepa's blog, then landed into Sayantani 's blog. So Now for H it is Hing er Kachori.. hing er kachori is a favorite breakfast among bengali's. This kachories are served with cholar dal.
                                                                             

Recipe adopted from A Homemaker's diary 
INGREDIENTS:---
FOR DOUGH:--
Maida   ----   1 cup
whole wheat flour  --- 1 cupGhee  ---  1 tea sp
Hing (asafoetida)  ---  a big pinchSalt  a big pinch
Warm water for kneading the dough
Oil for deep frying
FOR FILLING:---
Dhuli urad dal (dehusked urad dal) ---  1/2 cup 
Ginger  ---  1/2 inch piece grated
Green chillies  ---  2 choppped
Fresh coriander leaves  ---  2 tab sp chopped
Cumin seeds  --- 1/2 tea spFennel seeds  ---  1/2 tea sp
Oil    ------  2 tea sp
Asafoetida  ---   1/3 tea sp
Salt to taste
METHOD:---
1. Soak dal for two hours.
2. In a grinder (mixer grinder) grind together dal, ginger, green chilli, cumin, coriander seeds, fennale seeds, red chilli powder, coriander leaves in to a coarse paste.
Dry roast fennel seeds and make a coarse powder and set a side3. In a non-stick pan heat 2 tea sp oil add cumin seeds and let them splutter,add hing cook for 4 seconds then add dal paste and keep stirring till the paste cooked and thick dough formed (the dal dough should become like a ball), Switch off the heat
Mix the fennel powder, chopped coriander leaves, check and adjust the salt mix well and let it cool4. Now in a mixing bowl take whole wheat flour, maida, ghee, hing and salt and mix well, add warm water and knead, knead for 5 minutes in to a soft dough cover the dough and set a side for 15 minutes.
5. Make balls out the dough and flatten a ball about three inch disk.
6. Place a tea sp full of dal mixture in the center and bring all the sides together of the disk, again give a ball shape.
7. Slightly flatten in between your hands then roll in to three and half inch puri with the help of rolling pin. Make all the puri's and keep them ready.
8. Heat oil in a deep frying pan and fry the Hing er Kachori in a medium heat till golden both sides.
Remove from oil and serve hot with cholar dal and dum aloo...

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