Directions
Koraishutir Kochuri
(Bengali style green peas poori)
FOR THE DOUGH (485 gm 9 nos)
Saffola Oats – ¾ cup/ 75 gms
All purpose flour – 1½ cups+1 tbsp/ 200g
Salt – ½ tsp
Sugar – 1 tsp
Oil – a dash
Water – as required
FOR THE FILLING
Green peas – 200 gms /1 cup
Oil – 2 tbsp
Heeng – ¾ tsp
Kalonji – ½ tsp
Green chillies, chopped – 2 nos
Ginger paste – 2 tsp
Salt – to taste
Sugar – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Oil – for frying
Steps
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1
Done
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For Koraishutir kachuri, the first step is to grind the oats to make oats flour. In a mixing bowl, combine Saffola Oats flour, all-purpose flour, salt, and sugar. Add a dash of oil to the dry ingredients and mix well. Gradually add water while kneading to form a smooth and soft dough. Brush some oil on the dough, then cover the dough with a damp cloth and let it rest for 30 minutes. |
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2
Done
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For the filling, Boil green peas until they are soft. Drain and set aside. Grind the boiled peas. In a pan, heat 2 tbsp of oil. Add heeng and kalonji. Allow them to splutter. Add chopped green chillies and ginger paste. Sauté until the raw smell disappears. Add the ground green peas to the pan and mix well. Season with salt, sugar, cumin powder, and coriander powder. Stir to combine all the ingredients. Cook the filling for 5-7 minutes until the peas are well-coated with the spices. Remove from heat and let it cool. |
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3
Done
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Divide the rested dough into equal portions and roll each portion into a small ball. Flatten each ball with your palms to make a small disc. Place a spoonful of the prepared filling in the centre. Carefully seal the edges to form a stuffed ball. Flatten it gently. Heat oil in a deep frying pan. Fry the kachuris until they are golden brown and crispy. Remove from oil and place them on a paper towel to absorb excess oil. Serve the hot and delicious Koraishutir Kachuris with some tasty Aloor dum. |
