Koraishuti r Kochuri || Matar Kachori || Green peas Kachori

Koraishutir Kochuri - as it is called in the Bengali language and is one of the most beloved Bong  breakfast menu, specially during winter. This is made with green peas stuffing. The stuffing is very mildly spiced so that the flavors of the green peas come through, and the outer covering of the kachori is not flaky or khasta like khasta kachori. The dough that is used is similar to the luchi dough and is made with Maida. These goes very well with Alu'r Dom or Chola'r Dal. 

Ingredients:

(For the dough)

1. Maida (all purpose flour)  - 150 grams
2. Salt - to taste
3. Baking powder - a pinch (optional)
4. Ghee - 2 tea spoon
5. Warm water - to prepare soft dough

(For the filling)

1. Shelled green peas  - 100 grams
2. Salt - to taste
3. Sugar - a pinch
4. Green chillies - 2 / or as per taste
5. Kalo jeera (nigella) - 1/4 tsp/2 tsp
6. Ginger paste - 1/2 tsp
7. Cumin powder - 1/2 tsp
8. Coriander powder - 1/3 tsp
9. Oil - for frying

Process:

1. In a mixing bowl, combine maida, salt, sugar and ghee and mix well. Then add warm water and knead for 5 minutes into a smooth dough. Cover and allow to rest for 30 minutes.

2. In another pan, drop the green peas with boiling water, cover and cook until the peas are soft (2 to 3 minutes approx.). Strain and transfer to a grinder jar adding green chillies, little bit of salt and sugar and grind to a fine paste. You can add little water in this paste, if needed.

3. In a small bowl, add ginger paste, cumin powder and coriander powder and make a paste adding 1 tsp of warm water and set aside to use later.

4. Now, we are ready with the spices ready, so lets make the stuffing. Heat 1 tsp oil or ghee in a pan, and temper it with kalo jeera and hing. Add the paste we have prepared with ginger and other powder spices and fry for 2 minutes. Now add the ground peas and saute on medium hear for 5-7 minutes until the mixture dries out and gathers around the spatula in a lump. Set the filling aside to cool. 

5. Divide the Maida dough into 10-12 portions and the pea paste also with same portion. You are ready with 10-12 white balls and 10-12 green small balls. Now the main part of making the kachoris. The same way we do the stuffing part for other parathas, take one green ball and stuff the same inside the Maida dough, cover it properly and set aside. Using the same way, do all the kachori ready.

6. Oil the roiling pin and surface well. Roll the kochuri's with a gentle hand, applying even pressure to a diameter of 13-14 cm. Almost same size we do for Luchi or Poori. 

7. On a frying pan, add oil and lower it into hot oil by pressing gently to allow the kochuri's to puff up. Fry both sides evenly until golden. Drain from the oil and serve hot with Chola'r dal or Alu'r Dom. We have enjoyed with Alu'r Dom.