Koraishutir Kochuri - Green Peas Stuffed, Fried Indian Bread

Green peas are abundantly available during the winter and at throwaway prices. Green peas Kachori is made in Bengali households during this season accompanied by Alur Dom. The combo is truly a match made in heaven. Relishing hot kochuris along with the classic potato side dish is truly a bliss that words fail to describe. Friday was Bengali New Year and as it was a working day, I couldn't prepare anything special. So Saturday morning saw me thaw my frozen green peas and I set out to prepare this much sought after combo. I made a Niramish (No-onion No-garlic) Alur Dom to go with these deep fried beauties. I'm gonna post it soon but if you're looking for an Alur Dom recipe, I already have it in my archives here.

My Bong Hubby gave me a perfect 10 on the Kochuris!!! Yippee... Shubo Naba Barsho to all my readers.

Ingredients:

For the stuffing:

Green peas - 1 cup

Green chillies - 2-3

Ginger - 1/2" piece

Asafoetida - a pinch

Roasted cumin powder or Bhaja Masala* - 1 tsp

Salt to taste

Sugar - 1/2 tsp (optional)

Oil - 1 tbsp

For the dough:

Maida - 2 cups

Oil - 1 tbsp

Baking soda - 1/4 tsp

Salt to taste

Sugar - 1/2 tsp

Water

Method:

How to prepare the stuffing:

1. Grind the green peas, green chillies and ginger to make a fine paste. Add a little water if required.

2. Heat oil in a pan, add asafoetida. Now add the ground green peas, salt, sugar and saute it till there is no moisture left and there is a dry green mass. Sprinkle roasted cumin powder or bhaja masala and combine.

How to prepare the dough:

Knead maida, salt, sugar, oil, baking soda togther using enough water. Knead well to get a soft but firm dough. Instead of maida alone, you could also use maida and wheat flour in equal ratio.

How to make Kochuris:

1. Pinch lemon sized balls from the dough. Lightly flatten them and make deep holes by pressing the centre.

2. Stuff a tsp of grean peas stuffing and cover it by pleating the edges.

3. Dip the stuffed balls in flour and gently roll into discs.

4. Deep fry in oil and serve hot with Alur Dom.

I'm sending this to Flavours of Bengal event hosted by Priya and origintaed by Nayna