As said earlier, this recipe is of motorshooti’er or koraishooti’er (green peas) kochuri. Try this friends.. absolutely Bengali kochuri it’s.
Below recipe yields 10-12 kochuri.
1.5 cup APF or refined flour
1/2 tsp salt
1/4 tsp sugar
1 tbsp oil … any unflavoured oil.. I have used sunflower oil
Warm water as required to knead the soft dough
1+1/2 cup or hare matar or green peas
1 tsp oil
1/2 tsp salt
1/4 tsp hing or asafoetida
1/4 tsp mangraela or nigella seeds
2 tsp ginger paste
1/2 tsp dhania or coriander powder
3/4 tsp jeera or cumin powder
1 tbsp water
1 cup ghee or clarified butter/sunflower or any unflavoured oil to deep fry the kochuri
First of all take green peas in a deep pan. Add 2 cups water and boil for 5-6 minutes till they are 3/4 cooked. If using frozen peas, skip this step. As your peas get cooked, strain peas in a colander and don’t discard this water. You can use this for kneading dough. As the peas get cooled, make a paste if it in grinder… fine paste.
Place a skillet on gas stove. Add oil and heat it. Take ginger paste, coriander and cumin powder in a bowl and make a paste with 1 tbsp water. As the oil gets heated, and nigella seeds. Let it splutter for 5 seconds. Add asafoetida and fry for a second. Add your masala paste. Sauté for 30 seconds. Add green peas paste. Now time to sauté this till you get lumpy texture.
The colour will darken and if you put your one finger on it, paste should not stick to your finger. It means it’s done. Transfer in a plate and spread it. Let it cool completely.
While peas-mix is getting cooled down, take flour, salt, sugar and oil in a bowl. Rub flour with your palms till you get crumbly texture… it takes around 6-7 minutes for this much of quantity. Now add water and knead till you get smooth dough. Rest the dough for 30 minutes.
Take a kadhai and place it on a gas stove at high flame. Add ghee or oil of your choice. Let it gets heated. By the time take out your dough and divide it into 10-12 small balls.
Give a bowl shale using your fingers and stuff about 1.5 tsp stuffing inside. Seal it properly and carefully roll it into round kochuri.
Dip into hot oil and minimise the flame to medium low. Fry from both the sides. Take it out. Repeat for all. Once done, enjoy with any sabji or vegetable of your choice.. best one is aloo dom😋😋.