Winter is all about eating good and wholesome. Winter food has its own charm and there is nothing more exciting than having a delicious hot spread with your loved ones on a chilling and cozy winter morning. Bengali cuisine is blessed with a whole lot of amazing winter delicacies. Just the other day I have shared the recipe of very popular Phulkopir Roast, which is again a winter dish. Also, this is the best time to have Bengali style fried breads – Luchi, Radhaballabhi and what not. Pair them with Aloor Dom for the breakfast or have them in lunch or dinner with Kosha Mangsho, they never fail to impress. Winter is also the time for fresh Patali Gur aka Nolen Gur (date palm jaggery) and Bengalis have a huge variety of sweets with this jaggery. Food is love and so is winter.
Coming to today’s dish, this is the super popular Bengali style Peas Kachori and we call it Koraishutir Kochuri or Motorshutir Kochuri. This is the season when markets are flooded with fresh green peas and one of the best way to have them is, probably, by making Kochuri. Koraishutir Kochuri with Aloor Dom is one of Bengalis’ hot favourite winter breakfast. These soft yet crispy green peas stuffed deep fried Kochuris are pure bliss. Although, you can make them with frozen peas as well any time in the year, but there is just no match for the ones that you make in the season with fresh green peas.
Come winter, this is something I make often and Mr. Husband just loves it. Fresh green peas, few spices, maida (all purpose flour) and some oil to fry and you are good to go. With the below mentioned ingredients I have got 9(nine) Kochuris in total. The number may vary depending on the size of the Kochuris you make. Also, adding hing (asafoetida) is completely optional. If you are someone like my Maa who cannot stand the smell of hing, just skip it. This is how I make my Koraishutir Kochuri.
- 1 cup green peas (fresh or frozen)
- 1 table-spoon ginger paste
- 1/2 tea-spoon fennel seed (saunf)
- 2 pinch hing (asafoetida)
- 1/2 tea-spoon turmeric powder
- salt, according to taste
- 1 table-spoon mustard oil
For The Dough:
- 1.5 cup maida (all purpose flour)
- 2 table-spoon refined oil
- 1/4 tea-spoon salt
- required lukewarm water
- a wet muslin cloth
- as required refined oil for deep frying
- We will start from making the dough. Take maida, salt and refined oil in a mixing bowl and mix well with your hand making sure the oil mixes properly with the flour.
- Add lukewarm water little by little and knead to a smooth dough. Cover it with a wet muslin cloth and let it rest for 30 minutes.
- Meanwhile, we will make the stuffing. Heat water in a small vessel and soak the green peas for 5 minute. While soaking, cover the vessel with a lid. After 5 minutes, discard the water and grind the peas to a smooth paste. Keep aside.
- Heat mustard oil in a pan and temper with fennel seeds and let splutter.
- Add ginger paste and stir until raw smell goes off completely.
- Add green peas paste, hing, turmeric powder and salt and over low to medium flame, stir fry until water evaporates, mixture thickens and starts forming lump. Make sure the mixture does not get too dry. Remove and keep aside.
- To start with Kochuri making, remove the muslin cloth and cut small portions from the dough.
- Take equal small portions from the stuffing and keep handy.
- Take dough portions one by one and tap with finger to give it a katori (bowl) shape. Stuff with stuffing portion and seal the edge.
- Oil your rolling surface and the rolling stick. Roll the stuffed Kochuris one by one, neither too thick nor too thin. The size should be approx 5″ to 6″ in diameter.
- Heat sufficient oil in a deep bottom kadai (wok) and deep fry the Kochuris one by one. With the spatula, press gently while frying to ensure they puff well.
- Your Koraishutir Kochuri is ready to be served now.
Serve them hot with Aloor Dom and enjoy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.