Motorshutir Kochuri Recipe | Matar Kachori Bengali style
My earliest childhood memories include sitting on a charpoy or rustic wooden cot in twinkling sunshine on a winter afternoon. It was almost our daily ritual to take my homework out in the garden till the sun shone and while I worked on my school tasks, my mother would sit with a huge load of peas and shell them for the upcoming peas dishes or koraisutir ranna. In fact, I remember her shelling kilos of peas and storing them in zip lock bags for the entire season, some time which would even allow us to enjoy peas kachoris in the dawn days of winters.
Koraishutir Kochuri Recipe: When Every Ounce of Efforts Becomes Worth
Though I am always big guns for simple and easy recipes for daily cooking, there are some traditional recipes like koraisutir kochuri which, though needs elaborate preparations, however, are worth of every ounce of efforts spent on it.
It begins with grinding of the peas to a smooth paste so that it makes a smooth filling for the kachoris.
Tip: The smoother the filling, the lesser the chances of bursting the kachoris while deep-frying them. when kachoris burst in the oil, the fillings get released in the oil. Upon constant heating of oil, the filling gets burnt and sticks to the subsequent kachoris thus, making them look spotted.
The moisture content of the peas kachori filling also impacts the outcome. If it is too moist then the kachori dough would stick to the filling and stick to it, thus making gaping holes and again bursting the fillings out in the oil while frying.
Koraisutir Kochuri goes amazingly well with Chola’r Daal or Niramish Alur Dom. So much so that this combination is often served on special occasions during winters. Be it winter weddings menu or simple weekend get-together meals, peas kachori is a must include dish!
- 2 cup All Purpose Flour + WW Flour in 50:50 ratio
- 1 cup Water
- 2 tbsp Ghee or Clarified Butter
- A Pinch of Salt
- 250 gms Peas ground in smooth paste
- 1/2 tsp Kalo Jeere / Kalonji / Nigella seeds
- 1/4 tsp Hing or Asafoetida
- Salt to Taste
- 1/2 tsp Red Chili Powder
- 2 nos. Green Chilies Paste
- 1 tbsp Ginger paste
- 4 tbsp Mustard Oil to prepare filling
- Refined Oil/Ghee to fry the kochuri
Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. Go for less if needed.
Heat Mustard Oil in a pan and temper it with Hing, Kalo Jeere. Then add the ground Peas paste with Chili Paste and Ginger Paste.
Stir it well with some Salt and Red Chili Powder.
Fry it till it dries up and looks like wet sand. That is, if you pinch off some of it and try to roll it in your palm, it should hold its shape yet not be sticky!
Allow it to cool down completely before stuffing them in kachoris.
Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
Take a teaspoonful of the filling and keep it at the center of the flatten dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.
Now, roll it into a flat disc and deep fry it. Repeat it with the rest of the dough and filling till you get your kochuris.