Friday, January 11, 2013

Koraishuti-r Kochuri / Green Peas Kachodi / Deep Fried Indian Flat Breads with Green Peas Stuffing

A recipe that I hold very close to my heart. Winters are incomplete without multiple Koraishuti-r (Green Peas) Kochuri (Peas Kachori) sessions in a Bengali home. I am a person who can finish Kilos of Raw Green Peas without a single Burp! - Sorry, that was gross, but I hardly have a choice, I need to express my love for Green Peas. The only condition is, I need fresh ones, I completely detest frozen Green Peas, hence once we are done with Winter, I am done with one of the precious pieces of my Heart :’(

Maa (My Mother) makes this Kochuri’s with much aplomb at home but I they turn out finger-licking good, each time! One weekend, on one of the usual phone calls back home, she told me she was making these beauties for Lunch. Once done with the call, I told ‘A’ about the same and instantaneously we decided to make the same for Lunch here as well, though Lunch was served at around 4 PM that day as, as it is these take a long time to get ready + I was making them for the first time.

Note: Go slow on the number of Kochuri’s / Kachori’s you have at one time as they are heavy on the tummy and have high Oil content as well :P Though we hardly did, but as a food blogger, I should pass on that extra bit of wisdom to my readers!

For the Filling:

Green Peas – 500 gms
Green Chilies – 2, broken from between
Cumin Seeds – 1 tsp
Red Chili Powder – 1 tsp (I added a pinch of Chili Flakes as well)
Salt to taste
Sugar to balance
Sattoo (Click to get to the wiki Page) – 2 tbsp (Optional)

Boil the Green Peas along with the Green Chilies, drain

Put the drained Peas & Green Chilies into a blender, add Cumin Seeds, Red Chili Powder, Salt to taste and Sugar to balance and blend into a fine paste
Add Sattoo  and use your hands to blend into a fine mixture


Make small balls out of this mix (like shown in the picture) and set aside, the filling is ready now

For the Dough:

All Purpose Flour / Maida – 2 cups
Cooking Oil – 1 tsp
Salt to taste
Sugar to balance
Water to knead

Other Ingredients:
Cooking Oil

Before adding Water, using your fingers mix the tsp of Cooking Oil into the All Purpose Flour (I am assuming you have mixed Sugar and Salt already), add water little by little and form a smooth dough like in the picture, cover and set aside for about 30 minutes

After 30 minutes, Make small portions of it and keep aside like shown in the picture

Heat Cooking Oil in a small Indian Wok

Take a portion of the dough, roll it out like in the picture using a little bit of all purpose flour for dusting, the less the better as the more flour you use for dusting, the more Oil it will soak while deep frying

 Add one portion of the filling on the flat bread

Take  it on your palm and fold in the sides of the flat bread, refer to the picture

This time dip one corner of this into the hot Oil, and roll it out slowly making as few punctures as you can

Once done put it into the hot Oil

Increase the heat and see it puff up, turn using a spatula and cook the other side

Take off the Wok and store in an Insulted container, to preserve the freshness when you serve them

We ate with Jaggery, many eat with simple curries. But the less flavorful the condiment, the better as that will bring out the flavors in the Kachori’s more


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