Koraishutir kochuri/ Peas kachori

Come winter, and all the wedding invitations and any other kind of party we would be invited to, would have koraishutir kochuri or peas kochuri as entrée. And are we a kind just to wait for invitations? These kachoris along with alur dom would often make ways to Sunday breakfast or holiday dinners. Our cook, would under the able guidance of ma and grandma, prepare the stuffing, to be stored and made into fluffy kachoris for quite some time even after the peas season was gone. Now a days it is even easier to make karashutir kochuri round the year with frozen peas that are within our grasp year round.

Ingredients –

• Flour – 3 cups
• Oil – ½ teaspoon
• Salt
• Peas
• Ginger
• Green chilies
• Sugar
• Fennel seeds/ mouri

Preparation –

• To knead the flour, add 1 cup water and a pinch of salt and knead it well
• Once done, cover with a wet cloth or keep it in an air tight jar
• Peel the peas
• Prepare a paste of the peas, ginger and fennel seeds along with a pinch of salt
• Heat oil in a pan
• Sauté the paste prepared
• Add salt & sugar and keep stirring
• Once dry, let it cool down
• Now make round balls from the dough prepared
• Make small holes in the middle and fill it up with this stuffing
• Be careful so as not to stuff it excessively
• Roll it out in round shape and deep fry.
• Serve immediately with alur dom

Note: If you have leftover peas stuffing, you may use them as sandwich filling, or mildly coat with a thin batter of flour or gram flour or rice flour or corn flour, and shallow fry to snack in the evening with these delicious peas tikka (served with a dip of your choice or simply ketchup).