Koraishutir Kochuri - Matar Kachori

Blogging Marathon # 35 Week 3 Day 1

Theme : Regional Recipes with Course Specific - Bengali

Course : Breakfast / Appetizer / Snacks

It is time travel to Bengal for this week's post, yes am going to share few Bengali dishes to you and thanks to Srivalli who is the leader and creator of our Blogging Marathon group and she gives us this beautiful opportunity to  share some regional recipes under this theme. Through out the world if you ask or query bout Indian Food people have notion that Curries, Paneer / Cottage cheese with gravy and flat breads such as Naan, Parantha, Tikka or Tandoori is it. Bengali cuisine is the most popular Eastern Indian food, but again we think Bengali means only fish or with mustard, but it is not so Bengali cuisine has wide variations in food and all recipes are very nutritious and healthy and baring few recipes.

Nothing better to start our day with nice hearty breakfast and am going to do the same i.e. this post is about very famous and household breakfast in winter season, making Koraishutir Kochuri / Peas Kachori. I used to relish this regularly during my college days my friend Debonita used to bring this in Lunch Box accompined with Tomator chotney. You might be starching your head that few lines above you read this is breakfast and now it is in Lunch box, yes we used to take our Lunch box as our college timing were of early hours so our long or lunch break used to be at 9.30 am. 

Koraishutir Kochuri is Peas stuffed puri or similar to Rajasthani kachori the major difference in both is that in Bengali style they dont use much spices and this enhances the flavour of peas where as in Rajasthani style the spices are more prominent. And there could be no better way to welcome the winter. But all thanks to frozen peas you can relish this through out the year and also have small twist from what the original recipe which was shared to me by Deba's mom, i.e. have added wheat flour as Bengali makes Luchi or Puri with Maida aka All Purpose flour only.

I know by now you will be wanting to read the recipe not my story so lets make it...

Preparation time : 15 mins

Cooking time : 40 mins

Serves : 10

Difficulty level : Medium to Difficult 

Ingredients For Puri :

• 1 1/2 cups of  All purpose flour
• 1 1/2 cup whole wheat flour
• 3 tbsp ghee
• 1/2 tsp salt
• water as required

Ingredients For Filling :

• 2 cups of  Fresh or Frozen peas
• 1 tbsp oil
• 1 tbsp saunf / Anise seed/ Fennel seeds
• 3 - 4 green chillies
• 1" ginger peice
• 1 tsp salt or as per taste

Method for Filling: 

• Grind peas, chillies, ginger, salt and saunf to some paste without adding water.
• Heat oil in non - stick pan and cook the paste the raw aroma of peas disapperas or till the mixture is leaves the pan and moves with spoon. This will take about 4 - 5 mins.
• Transfer to a plate and allow to cool. Make small balls of equal quantity i.e. 24 - 25 small sized.

Method for Dough: 

• In a bowl add atta, maida, salt and ghee. Rub ghee nicely in the atta. Add water and knead soft  and pliable dough.
• Allow the dough to rest for atleast 10 mins. Divide the balls into golf size.
  

Method for Kachori / Kochuri: 

• Dust the ball with atta and roll out the ball into 3 " disc.
• Place stuffing inside the disc and cover the puri by pinching the dough from all sides in the center.
• Roll the stuffed ball very light handed to 3" diameter.
• Fry in hot oil till golden on both sides.
• Drain on tissue paper and serve hot with tomator chotney. 
  

Note :

• If using fresh peas blanch the peas and allow to dry, this will quicken the process of cooking the stuffing.
• Can alter the masala as per your taste.
• Can make puri with whole wheat flour or any combination of your choice but add all purpose flour for binding.
• For microwave method : Cook peas paste on micro high for 3 mins. Stir every minute. 
• If you feel that the peas are still soggy add little roasted gram flour.
• If your kochuri is not fluffing gently press the corner of puri in oil and it will fluff.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35
Sending this recipe to Prerena Khanwalkar's event Cooking with Green

Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments.

Regards, 

Briju Parthasarathy