Koraishutir Kochuri (Bengali Green Peas Kachori)

Cook along · 13 steps

Method

1. 1

   Combine the maida, salt, and ghee or oil in a bowl. Rub the fat into the flour until evenly incorporated.

2. 2

   Add water gradually and knead into a smooth, soft dough. Cover with a damp cloth and rest at room temperature for 30–45 minutes.

3. 3

   Rinse the green peas and grind them to a semi-coarse paste without water. If needed, add 1–2 tsp water to help with grinding.

4. 4

   Remove the seeds from the cardamom pod and grind them into a fine powder.

   

5. 5

   Heat 1–1½ tsp oil in a small pan over low heat. Add the cumin powder, cardamom powder, red chili powder, garam masala, and hing. Fry for 2–3 seconds.

6. 6

   Add the ground peas, sugar, and salt. Sauté for 3 minutes, stirring continuously. Add the besan and cook for another 2–3 minutes, stirring until the mixture is well combined and relatively dry.

7. 7

   Transfer the stuffing to a plate and let it cool. Divide it into small balls.

   

8. 8

   Heat oil for deep frying in a kadai. Divide the dough into lemon-sized balls and keep them covered with a damp cloth.

9. 9

   Flatten one dough ball with your palm and lightly oil both sides. Roll it into a circle about 3 inches in diameter.

10. 10

    Place a ball of pea stuffing in the centre. Bring the edges together and pinch to seal. Lightly oil the surface if needed, then roll gently into a circle about 4–5 inches in diameter. If the dough tears, patch the area with a small piece of dough and roll gently to smooth it.

    

11. 11

    Test the oil by dropping in a small piece of dough. If it rises steadily to the surface, the oil is ready. Gently slide in a kachori.

12. 12

    Use a slotted spoon to apply gentle pressure and help the kachori puff up. Once the first side is cooked and the sizzling subsides, turn it over and fry the other side. Turn again briefly if needed.

13. 13

    Fry until crisp and pale creamish-golden. Remove with a slotted spoon and drain on kitchen paper. Serve hot with aloo dum, cholar dal, yogurt, or chutney.