Sunday, March 6, 2016

Peas Kachori/Koraishutir Kochuri


Hello my dear foodies, it's been a long time since I posted anything on my blog. Actually lot of things happened on my side; lot of friends and families visited our place, family functions and I suffered from cold and flu too. 


Since so many things happened so, I was not in the mood of blogging anything. Even this post was lying in my drafts folder from long time so I decided to complete and publish this post. In that way I can think what to blog next. Believe me I don't have any ideas what to 
blog next, can you provide me some ideas?


Anyway, this post is about one of the most popular winter delicacies in West Bengal and i.e. Peas Kachori or Koraishutir Kochuri (as we Bengalis call it). In Kolkata, January is the month of Picnics. People organize lot of picnics with their friends, families, office colleagues, schoolmates, college mates, commutation mates etc......Whomsoever you picnic with the breakfast (in Picnic) begins with Koraishutir Kochuri and Aalur Dom (Dum Aaloo). This delectable dish is also a common affair in Sunday Breakfast in most of the Bengali households.


This palatable dish is mostly enjoyed in winters as Peas are available in abundance during this time but thanks to the supermarkets where you can find frozen peas year long. 


Koraishutir Kochuri is generally enjoyed with Aalur Dom but you can also have it as it is. I enjoy it with stuffed green chilli pickle. So, without any further babbling let's begin with the recipe:




Ingredients:

For Dough:

1. All Purpose Flour: 2 cups
2. Oil: 2-3 tbsp 
3. Salt to taste
3. Asafoetida: a pinch
4. Water for kneading

For Stuffing:

1. Fresh/Frozen Green Peas: 2 cups
2. Ginger: 1 inch
3. Cumin Seeds: 1 tbsp
4. Fennel Seeds: 1 tbsp
5. Green Cardamoms: 5-6
6. Dry Red Chilli: 1-2
7. Asafoetida: a pinch
8. Salt to taste
9. Sugar to taste
10. Oil


Method:

1. In a bowl mix all the ingredients mentioned under "For Dough" and knead well by adding water. 

2. Take care not to add too much of water at a time. Make a smooth dough and cover and rest it for 30 minutes.

3. Pressure cook the peas with grated ginger for 2-3 whistles. Remember not to add too much of water while pressure cooking. Once it cools down mash the peas.

4. Place a pan on heat and add cumin seeds, fennel seeds, dry red chili and green cardamoms. Dry roast all the ingredients and let it cool down.

5. Add all the spices in a grinder and make a fine powder out of it. Keep it aside. You can store this powdered masala in an airtight container for your future usage.

6. Take another pan and place it on medium heat. Add oil. Once the oil is hot enough add the mashed peas and cook it for 2 minutes. Add asafoetida, salt, sugar and freshly ground masala. 

7. Keep on stirring the mixture until it dries up. When the mixture does not stick to the pan anymore then it done. Switch off the heat and let it cool down.



8. Take the dough and divide it into equal portions. Roll out the dough into a puri and add the stuffing. Seal the stuffing inside the dough and again flatten it with the help of rolling pin.

9. Place a pan with oil on medium-high heat. When the oil is hot enough deep fry the Kachuri till it gets golden hue on both sides. 

10. Take them out on a plate lined with paper towel to soak the excess oil. Repeat the same procedure for rest of the Kochuri's.

11. Once you're done serve the Kochuri with Aalur Dom or pickle of your choice. Enjoy!!!




Note:


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