Name: Koraishutir kochuri ( matar kachoris) recipe by Nandini Mitra at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: For the Dough; Maida: 400 g; Refined Oil: 2 Tsp; Salt: 1/2 Tsp; For the stuffing; Koraishuti / Matar: 500 g; Green Chillies: 1-2; Ginger Paste: 2 Tsp; Salt: 1 Tsp ( or to taste); Sugar: 2 Tsp; For dry masala powder; 1 teaspoon jeera; 2 dry red chillies; 2 tej patta; 2 choti elaichi; 2 Lavang; 1 dalchini

Ingredients Serving: 4

For the Dough
Maida: 400 g
Refined Oil: 2 Tsp
Salt: 1/2 Tsp
For the stuffing
Koraishuti / Matar: 500 g
Green Chillies: 1-2
Ginger Paste: 2 Tsp
Salt: 1 Tsp ( or to taste)
Sugar: 2 Tsp
For dry masala powder
1 teaspoon jeera
2 dry red chillies
2 tej patta
2 choti elaichi
2 Lavang
1 dalchini

Instructions

Roast cumin seed, dried red Chili , jeera, elaichi , lavang , dalchini and tej patta for 1-2 minutes on low flame in a pan and let the spices cool off completely. Then grind to a powder.
Make a smooth paste of green peas and ginger along with the green chilies.
Heat oil in a pan and temper the oil with asafoetida on low flame. Add the peas paste to it and start cooking on medium flame till the raw aroma of peas is gone completely.
Now add salt and sugar to the mixture and cook for few more minutes till the mixture leaves the edges of the pan.
Remove from fire and add the dry masala powder. Mix well.
Cool the stuffing completely before stuffing the maida to make kachoris.
To make the dough
Take the flour along with salt and oil . Pour water little at a time to make a stiff but pliable dough.
Make lemon sized balls from the dough. Rub a little oil on the balls and cover with a damp cloth and leave aside.
Flatten a dough ball and place 1 spoon of stuffing in the middle and seal well to make a stuffed ball.
Heat sufficient oil in a kadhai to fry kachoris.
Roll out each stuffed ball into round puris of 4-5 inches diameter.
Fry the puris in hot oil one at a time.
Serve hot with aloo dum.

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