These days, the trend is the “Breakfast of Champions.” A great breakfast now follows modern, measured standards, focusing on health and nutrition. It often includes corn flakes, cold-pressed juices, fresh fruits, eggs, sausages, and more. However, “Breakfast of Champions” is a marketing gimmick. The phrase was created by a cereal company and became the slogan for Wheaties in 1922. The idea originated after wheat bran accidentally spilled onto a hot stove. Over time, the phrase has been misused. It often refers to unhealthy choices like morning pizza or an early alcoholic drink. The original concept of a wholesome, energizing breakfast has shifted, losing its intended meaning.
Bengalis are known for Breakfast of Champions
A few days ago, we discussed Bengali food habits. A friend was surprised and upset about how Bengalis start their day with so much flour—atta or maida. She couldn’t believe luchi or kochuri is a Sunday staple for us. For a long time, Madhushree and I thought our generation mostly ordered food or ate out. We were wrong.
In Chandannagore, Baba went to the Sunday bajar twice a month. He always brought back kochuri, alur torkari, and jilipi for breakfast. The vegetable market near the railway station had a few sweet shops nearby. Ma eagerly waited to see what Baba had bought. The final packet, usually the jilipi, was always the highlight.
In North Kolkata – Kochuri or Radha Bollobhi is a common feature
Most sweet shops we visited for our Kolkata Classics offer more than just sweets. Besides standalone kochuri shops, many sweet shops set up live counters or prepare endless kochuris in their back kitchens.
Places like Potla Da, Putiram, Adi Haridas Modak, and Goda’r Kochuri near Star Theatre are iconic stops for kochuri lovers. These are the OG spots for a perfect kochuri trail. Early mornings in North Kolkata come alive with the irresistible aroma of frying kochuri. The streets feel romantic and timeless, adding to the charm.
Which is the best Kochuri in Kolkata?
When asked about the best kochuri, I struggle to decide. Homemade koraishutir kochuri is a winter essential. Rare occasions call for macher kochuri, stuffed with a flavourful fish filling, which can easily steal the show. Standalone kochuri shops also have loyal customers, each special for its own reasons. At home, Sundays are always for luchi. The kids love it, and it makes our mornings easier.
Heeng er Kochuri with Alur Torkari
Heeng er kochuri is a rare treat, a welcome change from the usual luchi. It’s the ultimate Sunday jolkhabar but works any time—Sunday mornings, Saturday evenings, or even as a surprise indulgence. Its rich flavours and aroma can make you forget all fitness and diet goals.
The subtle addition of heeng enhances the taste, making each bite special. As the fluffy kochuri lands on your plate, a gentle poke releases the heady scent of heeng. It feels like a romantic Bollywood moment, complete with Kumar Sanu’s “Tujhe Dekha Toh Ye” playing in the background.
Now comes the big question—what torkari pairs best with it?
Which torkari goes the best with Heeng er Kochuri?
The choice is harder than any high court judgment. You have several options for alu’r torkari—slightly spicy, small-cut potatoes, potatoes with skin, or sada alur torkari. Each has its charm and a story of its own. Or do you pick the classic cholar dal? It’s a little sweet, a little spicy, and perfectly mushy with the warmth of gorom moshla.
When good food arrives at the table, what do you do? Do you savor it slowly or focus entirely, finishing without saying a word? For me, heeng er kochuri always makes me slow down. I relish every bite to the last crumb.
Here are a list of curries that will go excellently with kochuri:
In case you have missed out on the Jolkhabar series which we have done – you can check it out here –
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Heeng er kochuri
Ingredients
- ¾ cup Maida
- ¼ cup Aata
- 2 tsp Ghee
- 2 Green Chilies
- 1 cup Urad Dal, soaked in water overnight
- 1 tbsp Mustard Oil
- 2 pinches Fennel seeds
- 1 pinch Heeng
- 2 tsp Grated ginger
- ½ inch ginger
- 1 tsp sugar
- Salt to taste
- oil for deep-frying
Instructions
- Mix aata and maida along with a 1 tsp salt, sugar and Ghee in a mixing bowl. The texture should become grainy.
- Now slowly add luke warm water and make a smooth dough. You need to add water slowly so that there is no excess water. The dough has to be firm but pliable.
- Cover and let it rest.
- Make a paste of soaked Urad Dal (after discarding the water), along with green chilies and a knob of ginger.
- Now heat mustard oil in a pan. Add fennel seeds and then heeng.
- Then add freshly grated ginger and sauté for a few seconds.
- Add the dal paste and quickly sti.
- Continue stirring till the raw smell of the dal goes away, but make sure the stuffing doesn't dry out too much.
- Keep the temp low and do this. Add salt to this and keep frying it till you see oil releasing on the side.
- Mix this well and then make small balls or you can leave it as it is.
- Make lemon sized balls of the dough.
- Flatten each ball and add a tsp of the dal in the centre.
- Bring the ends of the dough together like a potli, twist and seal it by flattening on your palm.
- After that roll the dough till it is thin but the filling should not come out.
- Heat vegetable oil and deep fry till they puff up. While deep-frying, keep the temperature at medium so that the kochuri doesnt burn fast and cooks evenly.
- Serve with a side of your choice.
Video
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