Recipe: Appetizing Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum

Recipe: Appetizing Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum Delicious, fresh and tasty.

Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum. Koraishutir kochuri or peas kachori is regular breakfast in Bengali household, specially in winter and must have during Durga pujo, at least in our house , when the whole family, friends, relatives will flock to devour the festive delicacies. When I posted Natun Aloor Dum here in Debjanir Rannaghar a few days back I finally decided to make this happen as early as possible to give my Aloor Dum his perfect companion of winter Koraishutir Kochuri. Koraishuti or Motorshuti is the Bengali name of fresh Peas and Koraishutir Kochuri aka Bengali Matar Kachauri is a popular winter delicacy.

I made these koraishutir kochuri twice.

First time I did not add ginger, green chili and garam masala… And for my taste buds, the taste was a little bland.

Later I added green chili, ginger and garam masala just to.

You can cook Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum using 33 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum

1. You need of For dough.

2. You need of all purpose flour.

3. You need of salt.

4. You need of sugar.

5. Prepare of oil.

6. It’s of warm water.

7. Prepare of For filling.

8. Prepare of koraisuti (green peas).

9. Prepare of hing (asafoetida).

10. You need of kaalo jeera (Nigella seeds).

11. Prepare of ginger paste.

12. You need of coriander powder.

13. It’s of cumin powder.

14. Prepare of water.

15. Prepare of green chillies.

16. Prepare of salt.

17. It’s of sugar.

18. Prepare of Oil for deep fry.

19. You need of Aloor dum.

20. It’s of medium size aloo (potato).

21. Prepare of posto bata(poopy seed) paste.

22. It’s of kaju paste.

23. You need of Salt.

24. You need of haldi powder (turmeric powder).

25. You need of kashmiri red chilli powder.

26. You need of kasuri methi.

27. You need of cinnamon stick.

28. Prepare of cloves.

29. Prepare of cardamom.

30. You need of bay leaf.

31. Prepare of dry chilli.

32. Prepare of sugar.

33. It’s of tomato sauce.

EATING KORAISUTIR KOCHURI AND KASHMIRI DOM ALOO.

Kashmiri Aloor Dum. কচুরি / Koraishutir Kochuri / Green Peas Kachori / Recipe .

How to make Peas Kachuri and Dum Aloo Recipe.

For Peas Kachuri : Make a paste of peas, ginger & green chili using very little water.

Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum step by step

1. Take a big Mixing bowl and add all the ingredients except water. Distribute oil evenly for a flaky crust. Now add warm water and need it for 5 minutes or until it become smooth. Cover and rest for 30 minutes..

2. For filling - take a small bowl add ginger paste, coriander powder, cumin powder and water mix well, make a smooth paste. Keep it aside..

3. Cook the green peas in boiling water for 3 mins. Strain immediately..

4. Transfer the green peas into a blender jar and add chilli, salt and sugar and make a smooth paste. You can add little water if needed..

5. Heat up a kadahi and add 2 teaspoon of oil add hing,kaalo jeera and previously made ginger paste. Fry it for 2 mins on medium flame. Now add green pea paste and saute on medium heat for 6 mins until dry. Stir continuously otherwise it will stick to your kadahi. Cook until the mixture gathers in lump..

6. Filling must be dry but soft for even spreading.

7. Now make small doughs out of the bigger one and tuck them from all side to get a even skin. Keep them cover..

8. Now divide the filling. Make a small ball for evenly distribution. This balls size should be half of the flour dough..

9. Flatten the flour dough by hand and put the peas ball. Now seal it and make a disc like structure..

10. Oil the rolling pin and the dough and make the kachoris in roll and rotate method. Roll all the kachoris..

11. For deep frying heat up oil..

12. Lower the kachoris in hot oil. Puffing of kachori depends on how hot your oil is..

13. Gently press down and splash oil on the side facing up. When it will be puffy turn it and again splash oil. You can do this method for 2-3 times unless the kachoris become golden brown. When you are taking out them hold against side of the kadahi for 20 sec to drain excess oil. Now fry all the kachoris using same method..

14. For allor dum- cut the potatoes into halves and deep fry them with some salt. Take them out and keep it aside..

15. In the same kadahi add bay leaf cinnamon cloves cardamom and dry chillies now saute it for a minute in medium flame and add poopy seed paste ginger paste salt as per your taste turmeric powder sugar chilli powder and tomato sauce. Now mix them and cook it in medium flame till it releases oil..

16. Now add friend potatoes and cook for 2-3 mins on medium flame. Then add 1 cup hot water. After few mins when it will be boiling add cashew paste and kasuri methi. Now cover it for 4-5 mins on medium flame and then switch off the flame and keep it like this for another 4-5 mins. Now serve it..

17. Enjoy this tradition Bengali breakfast with friends and family..

Add coarsely ground roasted cumin coriander, salt & sugar to the peas paste and fry the paste with little water to make a stuffing and keep aside.

Koraishutir Kochuri always tastes best with Dum Aloo.

Traditionally it is served with Pure Veg Bengali Alu Dom and Cholar Daal but this time I used Kashmiri Dum Olav or Kashmiri Dum Aloowith Koraishutir Kochuri.

And a sandesh (Mango Sandesh or Rose Sandesh or Chocolate Sandesh) with Rasogolla or Komolabhog is must to finish off the meal.

Green Peas Kachori with North Indian style spicy Dam Aloo (Baby Potato) is a traditional and seasonal, one of my favourite Bengali delicacy.