How to make Asafoetida | Homemade Hing Recipe
Asafoetida is something every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and strog aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also last longer.
Servings20
Ingredients
- 100 grams compound hing
Instructions
- Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.
- Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.
- All cut and ready.
- Add it to a pan and dry roast it.
- Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.
- Cool down completely.
- Transfer to a mixer jar.
- Grind it to a fine powder.
- Transfer to a plate, cool down completely. Store in a clean dry jar.
Video
Notes
- Cut small – I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
- Roast slowly – Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
- Cool down – Let it cool down completely before powdering else it become sticky.
- Grind fine – I use small dry jar to powder it very fine. It mixes easily in dishes.
- Storage – Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.
Nutrition Facts
How to make Asafoetida | Homemade Hing Recipe
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!