This is one of the most popular and a favorite breakfast of all Bengalis. Come weekend and hot steaming Koraishutir Kochuri is a common feature in every Bengali household with another favorite side dish - the aloo torkari (potato curry). It is also a fast food found in every street corner shops in Kolkata any time of the day. They are basically deep fried puri with mashed peas stuffing.
- 1 1/2 cups green peas
- 1 tsp. ginger, grated
- 1-2 green chilies
- 1 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
- 1/4 tsp. asafoetida (hing)
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1 cup maida
- 2 tbsp. oil
- salt to taste
- oil to deep fry
Grind the peas, ginger and green chilies to a paste. Heat oil and temper with the kalonji and asafoetida. After it stops sizzling, add the paste, salt, turmeric powder and cumin powder and saute till all the moisture dries up. keep aside to cool.
Knead a dough with the maida, oil, salt and required amount of water. keep aside for 30 minutes. Divide the dough into equal portions and the filling to equal portions too.
Take a portion of the dough and make a dent in the centre. Place a tsp. of the filling and close the edges to form into a ball.
Roll out into a puri / small circle with the help of some oil. Roll out all the portions of the dough along with some filling in the similar fashion and keep aside.
Heat oil in a pan and deep fry them one at a time to a golden brown colour. Drain and serve hot with some aloo torkari (potato curry).