This may not be the most popular thing to say, but, I think, of all the Bengali culinary inventions, koraishutir kochuri (kachori stuffed with peas) is the most special. I mean, sure, roshogolla and macher jhal are great because what is a Bengali without mach andmishti? But whoever had the idea of encapsulating the subtle flavour of fresh green peas inside a flaky and crispy shell is genius! And nothing says festival or pujo more than the smell of freshly fried koraishutir kochuri. So here's wishing all my readers a very happy Durga Puja with these delicious kochuris!
DHRUBAA MUKHERJEE
Ingredients
For the stuffing 2 tbsp onion seeds 2 inches ginger 4 green chillies (or to taste) 500 gm frozen green peas, thawed 2 tbsp canola or vegetable oil 1 tsp asafoetida 1 tbsp sugar (or to taste) salt to taste 1/4 cup water (use as little water as possible)
For the shells 500 gm all-purpose flour 2 tbsp oil 1 tsp salt 1 tsp sugar lukewarm water for kneading oil for deep frying
DHRUBAA MUKHERJEE
Directions
To make the stuffing 1. Grind the onion seeds, ginger and green chillies into a smooth paste using a little water. 2. Grind the green peas into a smooth paste using as little water as possible. 3. In a thick-bottomed pan heat the oil and temper with asafoetida. 4. Then add the peas paste and stir to mix the oil. 4. Next add the onion seeds, ginger and chilli paste and stir well. 5. Cook over medium heat, stirring continually, until all the water has evaporated and the mixture has turned a very dark green. 6. Add salt and sugar, remove from heat and let cool. 7. Once cool, make 20-25 equal sized balls out of the stuffing.
DHRUBAA MUKHERJEE
DHRUBAA MUKHERJEE
