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 either cholar dal or aloo dum. This type of kachori is also a fast food found in every street corner shops in Kolkata any time of the day. They are basically deep fried poori stuffed with mashed peas. So check out an easy step by step pictorial recipe to prepare it.
Stuffing-
- 1 cup frozen green peas, blended
- 1" ginger, grated
- 2 green chilies
- 1 tbsp. mustard oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida (hing)
- salt to taste
- 1/4 tsp. turmeric powder (opt)
- 1/2 tsp. cumin powder
Other Ingredients -
- 1 cup plain flour (maida)
- 1 tbsp. oil
- pinch of salt
- lukewarm water to knead
- oil to deep fry
Grind the peas along with ginger and green chilies and keep aside. Heat oil in a pan and temper with cumin seeds / nigella seeds and asafoetida. Sauté for a few seconds.
Add the ground paste all the dry spices. Sauté till the moisture dries up. keep aside to cool.
Knead a dough with the plain flour, oil, salt and required quantity of water. Cover with a wet cloth and keep aside for 30 minutes.
Knead a dough with the plain flour, oil, salt and required quantity of water. Cover with a wet cloth and keep aside for 30 minutes.
Divide the dough and the stuffing into equal portions. Take a portion of the dough and make a dent in the centre. Place a portion of the filling and close the edges to form into a ball.
Roll out into a poori 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 on a kitchen towel and serve hot with cholar dal, dum aloo or any side dish.
Roll out into a poori 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 on a kitchen towel and serve hot with cholar dal, dum aloo or any side dish.
Grind the peas along with ginger & green chilies. Keep aside. Heat oil &
temper with cumin seeds & asafoetida. Sauté for a few seconds.
Add the ground paste all the dry spices.
Sauté till the moisture dries up. keep aside to cool.
Knead a dough with plain flour, salt, oil & required quantity of water.
Cover & keep aside for 30 minutes.
Divide the dough and the stuffing into equal portions.
Take a portion of the dough & make a dent in the centre. Place a portion
of the filling ,,,,
,,,, and close the edges to form into a ball.
Roll out into a poori with the help of some oil.
Heat oil & deep fry them one at a time, to a golden brown colour.
Drain on a kitchen towel.
Serve hot with cholar dal, dum aloo or any side dish.
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