My earliest memory of Koraishutir Kochuri was when mom made me and my brother sit under the winter sun with a huge bowl of peas to be shelled. It used to be fun. We competed on who will shell the maximum, without spilling. Those were the days !!
Mom used to then process the peas and roll out perfect kachoris. It was always served with Dum Aloo. Mildly spicy, aromatic, and full of flavors ! What gluttony 😀
Now I live 1500 kilometers away from mom. I try to practice what she has taught. I do not know whether my efforts at cooking are as exemplary as my mom’s, but since my family is hale and hearty I guess, I am passable.
Here’s what I did…………
for the pea stuffing :
250 gms – shelled fresh green peas
1 tsp – ginger paste
1/2 tsp – green chilli paste
1/2 tsp – asafoetida
2 tsp – roasted cumin powder
1/4 tsp – black pepper powder
1 tsp – garam masala powder
1 tsp – sugar
2 tbsp – cooking oil
salt to taste
for the dough :
500 gms – refined flour/ maida
3 tbsp – ghee/ oil
1/2 tsp – salt
water as needed
for frying :
2-3 cups – cooking oil
Grind the peas coarsely in a food processor. Do not make it a paste.
In a pan or wok, heat the oil and temper it with the asafoetida.
Add the coarsely ground green peas. Keep stirring an lower the flame to medium.
Add the ginger and green chilli paste, roasted cumin powder, black pepper powder, sugar and salt to taste. Lower the flame and cook for 25-30 mins till all moisture has dried up and peas is cooked through.
Add the garam masala and cook for few more mins. Take it off fire and keep aside for it to cool down completely before it can be used further.
Take the refined flour, salt and ghee in a large mixing bowl. Rub the ghee well into the flour. Gradually add water and knead the dough. The final dough should be moist and stretchy buy not soft.
Cover it with a moist cloth and keep aside for an hour.
Heat oil in a deep pan or wok. (kadhai)
Make golf-sized balls of the dough. Give it a bowl shape and put 1 -2 tbsp stuffing inside. Close the bowl gently and flatten it with your hand.
Sprinkle flour on a flat surface and roll out the stuffed dough into small discs.
Do not overstuff, else the kachoris will break open into the hot oil.
Roll out all dough in similar manner.
Slide in one kachori at a time into the hot oil and fry till golden brown.
Serve hot with Dum Aloo or any other curry of your choice.
Happy cooking !!! 🙂