...durga puja special recipes…
Maha Shasti te mochar chop, koraishutir kochuri ar aloo dum
Update : This post has been re edited, re photographed and re published.
What a coincidence, I am updating this post with better photographs on Maha Shasti again, after three years.
When I initially started the blog, food photography never surfaced as sole protagonist in the whole story, not even today but it has acheived the center stage now a days. I too succumbed myself to its charm.
Koraishutir kochuri or peas kachori is regular breakfast in Bengali household, specially in winter and must have during Durga pujo, at least in our house , when the whole family, friends, relatives will flock to devour the festive delicacies. Amidst all the hullabaloo of pujo shopping, gifts, pandal hopping , saree display, gossips and gupshups, ending with mishti mukh these kachoris will make your mornings all the more festive and yummylicious.
On a winter morning when the mist still lingers in the sky and the sun is playing hide and seek, you sniff something fresh, sweet and spicy in the air coming straight out of your kitchen…yes you can not be wrong ! Its koraishutir kochuri for the breakfast…yummm…
and certainly if you see someone buying lots of green peas in a winter morning bazar then definitely koraishutir kochuri is on the menu today.
Yes winter is the season when these small well-rounded green beauties peeks from their pods and their fresh, soft texture and sweetness made everybody go crazy about them. Just grease the freshly picked soft-shelled green peas with a dollop of butter and seasoned with salt and pepper or make koraishutir kochuri as demanded by everyone. What makes it stands out from the rest of the dishes is the unique combination of fried doughs (who deosnt love fried dough ?) and subtly spiced fresh green peas which makes it more delectable.
But with the advance in food technology frozen green peas are available all the year round, so why wait till winter sets in ? If you are using frozen peas make sure you have thawed it well in advance so that it can keep its sweetness.
- Green peas: 2cup
- Refined Flour: 3cups
- Green Chilies: 2
- Ginger: 1" piece
- Coriander leaves (chopped): 2tbsp
- Asafoetida /hing : a pinch
- Cumin seeds (coarsely ground): 1tsp
- Peppercorns (freshly ground): 1tsp
- Salt to taste
- Oil: 4-5tbsp (to deep fry)
- Rinse the green peas in cold water and grind them coarsely in a mixer with a pinch of salt.
- Finely chop the green chilies, peel the ginger and chop it too.
- Heat 1 tbsp oil in a frying pan; add asafoetida, green chilies, ginger, coarsely ground cumin seeds, freshly ground peppercorns.
- Saute it for a minute and add the green peas.
- Mix it well, let it fry on low heat for couple of minutes till the aroma comes and the rawness of the peas disappear.
- Stir in the chopped cilantro and take off from the heat and keep it aside.
- Knead the refined flour with 2tbsp oil, salt and enough water (lukewarm) to make soft and pliable dough.
- Cover the dough with kitchen towel and let it rest for 10 minute.
- Divide the dough into equal portions and make small balls of the dough, flatten slightly and stuff a teaspoon of the green pea’s mixture.
- Shape it into ball and roll into 3" discs.
- Heat oil and fry each kachori till crisp and golden.
- Oil should be sufficiently hot and to test it, pinch a peppercorn sized dough and throw it into the oil, if it rises to the top in few seconds, then the oil is sufficiently heated.
- Serve the hot green peas kachori with dum aloo or your choice of chutneys and pickles.
Have you tried these crispy deep fried puffed bread called kachori from India ?
Happy Durga Pujo !