Koraishutir kochuri(bengali green peas kochuri)

Name: Koraishutir kochuri(bengali green peas kochuri)
Yield: 2 servings
Cuisine: Indian
Ingredients: for the dough; 150 g Maida (all-purpose flour); 3 g Salt; 7 g Sugar; 15 g Vegetable oil; 75 g Warm water; for the filling; 150 g Green peas (shelled); 3 pcs Green chillies; 4 g Salt; 3 g Sugar; 10 g Vegetable oil; 1/4 tsp Kalo jeere (nigella seeds); 1/2 tsp Hing (asafoetida); 10 g Ginger paste; 1/2 tsp Cumin powder; 1/4 tsp Coriander powder; As needed Oil for frying

Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#westbengal
#week6
#ebook
#post22

Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#westbengal
#week6
#ebook
#post22

Saved

Ingredients

60mnts

2 servings

for the dough
150 gMaida (all-purpose flour)
3 gSalt
7 gSugar
15 gVegetable oil
75 gWarm water
for the filling
150 gGreen peas (shelled)
3 pcsGreen chillies
4 gSalt
3 gSugar
10 gVegetable oil
1/4 tspKalo jeere (nigella seeds)
1/2 tspHing (asafoetida)
10 gGinger paste
1/2 tspCumin powder
1/4 tspCoriander powder
As neededOil for frying

Saved

Steps

60mnts

1

In a mixing bowl, combine maida, salt, sugar, and oil. Add warm water and knead for 5 minutes into a smooth dough. Cover and allow the dough to rest for 30 minutes.
2

Meanwhile, shell the peas and drop them in a saucepan of boiling water. Cover and cook until the peas are soft (about 3 minutes). Strain and transfer to a grinder jar. Add green chillies, salt, and sugar. Blitz to a fine paste, scraping sides and adding a little water, as needed.
3

In a small bowl, combine the ginger, cumin powder, coriander powder and water to form a paste. Set aside. Heat 10 g oil in a pan. Temper it with nigella seeds and hing. Add the ginger, cumin, and coriander paste, and fry for 2 minutes.
4

Now add the ground peas. Sauté on medium heat for about 6 minutes until the mixture dries out. Set the filling aside to cool.
Divide the dough in 25 g portions and the filling in 10 g portions.
5

Oil the rolling pin and surface well. Roll the kochuris with a gentle hand, applying even pressure, to a diameter of 14 cm.
6

Lower it into hot oil. Gently press down to allow the kochuris to puff up. Fry both sides evenly until golden. Drain from the oil and serve hot.