Name: Koraishuti'r kochuri (bengali style peas kachori) recipe by Priyanjali Joardar at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For the filling; Fresh peas 1 cup; Ginger paste 1 teaspoon; Green chilly paste 1 teaspoon; Asafoetida a pinch; Cumin seeds 2 teaspoon; Coriander seeds 2 tablespoon; Salt to taste; Sugar 1/2 teaspoon; For the dough; All purpose flour 1 cup; Whole wheat flour 1 cup; Oil 2 tablespoon; Salt 1 teaspoon; Water as required to form the dough; Oil for deep frying

ABOUT Koraishuti'r kochuri (bengali style peas kachori) RECIPE

Quintessential Bengali winter delicacy which is a must in every Bengali household during winter. Puffed up flat bread with mildly spices peas filling is an absolute delight!

Ingredients Serving: 4

For the filling
Fresh peas 1 cup
Ginger paste 1 teaspoon
Green chilly paste 1 teaspoon
Asafoetida a pinch
Cumin seeds 2 teaspoon
Coriander seeds 2 tablespoon
Salt to taste
Sugar 1/2 teaspoon
For the dough
All purpose flour 1 cup
Whole wheat flour 1 cup
Oil 2 tablespoon
Salt 1 teaspoon
Water as required to form the dough
Oil for deep frying

Instructions

Take whole wheat flour, all purpose flour, Salt and oil. Mix everything well and form a dough by adding water little by little.
Form a stiff dough. Keep the dough covered with a damp cloth for half an hour.
Preparation of the filling - Dry roast the cumin seeds and coriander seeds on a low flame till it's aromatic. Cool it and grind to fine powder, this is the Bhaja moshla. This can be made in large batches and stored in airtight container.
Take the peas and coarsely grind it in the mixer grinder.
Take a non stick Kadai, add 1 tablespoon of oil. Add ginger paste, chilly paste and Asafoetida. Stir for a minute.
Add the ground peas and cook the peas till the raw smell goes.
Add sugar, Salt. Bhaja moshla and mix everything well.
Cook for few more minutes till the mixture starts to leave the Kadai.
Cool the mixture and the stuffing is ready.
Pinch out small portion of the dough, flatten it with your fingers. Place 1 tablespoon of the stuffing in the centre and seal it by bringing the edges together.
Apply some oil on the rolling board, place the stuffed ball, flatten it with palm slightly and start rolling it to disc size of 4-5 inch. Care should be taken that there shouldn't be any cracks while rolling.
Deep Fry the kochuri on a medium flame from both sides till they puff up.
The Koraishuti'r kochuri are ready to serve. Prepare all the kochuri in the same manner.

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