Winters have arrived and the climate is now days too cold here. Perhaps the best time of the year to enjoy all my favorite snacks. Well i’ll come to it later but first i have an announcement to make. Ever since i’ve been into blogging, i had always looked up the all the encouragement given to me by my family and friends. For a blogger it’s important to make herself/himself happy first by doing what she/he loves doing on her/his own space. Later comes the accolades that definitely makes a blogger do more and better than before. I’ve been into blogging from past 4-5 years and by now i’ve been featured in almost many National and International podiums and forums for my quality of work both as a food blogger as well as a food photographer. One such amazing forum is Brand Ballot and it gives me immense pleasure to share my happiness with you all as my baby Spoon Fork And Food has made a place for itself among various internationally acclaimed food bloggers. You can get the read the article HERE
So now coming to our recipe today. As a said earlier too that winter is the best time to eat, sleep and make merry and this is when the local markets flood with all our favorite veggies and fruits as well. One such vegetable that happens to be extremely versatile and enhances flavor in whatever form used is Green peas. Coming from a partial bong background, Bengali cuisine runs into my blood. I’ve grown up eating some of the finest Bengali dishes made by my mom and now it’s an honor to share her recipe with you all. One of my favorite winter snack from her kitty is Koraishutir Kochuri also known as Bengali Matar Kachori. Coarsely/Finely ground green peas as flavored with hand picked spices and sauteed to make a stuffing which is later stuffed into a puri sized kachori made with all purpose flour and deep fried till its puffed and golden in color. Koraishutir kochuri is best served with Cholar Dal, Aloor Dom or any of your favorite chutney.
- How to make Kochuri Dough : In a large mixing bowl add the flour, salt and ghee. Mix everything well with hand or a spoon. Now slowly add water and knead to make a soft pliable dough. Cover the dough with a muslin cloth and keep aside for around 30 mins.
- How to make stuffing : Wash green peas well and collect them in grinder jar. Add green chilies and ginger and grind them all together to make a fine mix. Collect it in a bowl and keep aside. Heat oil in a non stick wok or a pan and add hing along with cumin powder, garam masala powder and elaichi powder. Stir for 2-3 seconds in low flame. Now ad green pea mix along with sugar and salt as per taste and saute for 2-3 mins on medium flames. Now add besan to the mix and again saute for another 3-4 mins. Turn off the gas and collect the prepared stuffing in a bowl and keep aside to cool.
- How to make Koraishutir Kochuri : Heat around 1 cup of oil in a wok and while the oil is heating, start making the kachoris. Pinch out a lemon sized ball from the dough and flatten with your palm. Grease with some oil or ghee on both sides and roll into a puri. Place one spoon full of green pea stuffing in the center. Bring all the edges of the dough together and press them gently to seal. Apply little oil on both sides again and roll the stuffed kachori to a puri size circle again. Once the oil is hot, geently drop the kachori and apply gentle pressure on the kachori so that it puffs up nicely. Turn over and fry the other side as well till golden. Transfer the kachori on a kitchen towel to drain out excess oil. Serve koraishutir kochuri plain or with cholar dal / aloor dum or any other chutney.