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Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum
Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum

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We hope you got insight from reading it, now let’s go back to koraisutir kochuri (green pease kochuri) and kashmiri aloor dum recipe. To make koraisutir kochuri (green pease kochuri) and kashmiri aloor dum you need 33 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to prepare Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum:
  1. Use For dough
  2. Prepare 1 cup (150 gm) all purpose flour
  3. Get 1/2 teaspoon salt
  4. Get 2 teaspoon sugar
  5. Get 1 tablespoon oil
  6. Get 1/4 cup (50ml)+ 2 tablespoon warm water
  7. Prepare For filling
  8. You need 1 cup koraisuti (green peas)
  9. Get 1/4 teaspoon hing (asafoetida)
  10. You need 1/4 teaspoon kaalo jeera (Nigella seeds)
  11. Prepare 2 teaspoon ginger paste
  12. You need 1/4 teaspoon coriander powder
  13. Take 1/2 teaspoon cumin powder
  14. Provide 1 tablespoon water
  15. Use 3 green chillies
  16. You need 1/2 teaspoon salt
  17. Use 1 teaspoon sugar
  18. Take as needed Oil for deep fry
  19. You need Aloor dum
  20. Get 500 gram medium size aloo (potato)
  21. Provide 4 teaspoon posto bata(poopy seed) paste
  22. Get 1 tablespoon kaju paste
  23. Take to taste Salt
  24. Take 1/2 teaspoon haldi powder (turmeric powder)
  25. You need 1 teaspoon kashmiri red chilli powder
  26. Take 1 teaspoon kasuri methi
  27. Use 1 cinnamon stick
  28. Provide 3 cloves
  29. Prepare 2 cardamom
  30. Use 1 bay leaf
  31. Take 2 dry chilli
  32. Take 1 teaspoon sugar
  33. Get 3-4 teaspoon tomato sauce
Instructions to make Koraisutir kochuri (Green pease kochuri) and Kashmiri aloor dum:
  1. Take a big Mixing bowl and add all the ingredients except water. Distribute oil evenly for a flaky crust. Now add warm water and need it for 5 minutes or until it become smooth. Cover and rest for 30 minutes.
  2. For filling - take a small bowl add ginger paste, coriander powder, cumin powder and water mix well, make a smooth paste. Keep it aside.
  3. Cook the green peas in boiling water for 3 mins. Strain immediately.
  4. Transfer the green peas into a blender jar and add chilli, salt and sugar and make a smooth paste. You can add little water if needed.
  5. Heat up a kadahi and add 2 teaspoon of oil add hing,kaalo jeera and previously made ginger paste. Fry it for 2 mins on medium flame. Now add green pea paste and saute on medium heat for 6 mins until dry. Stir continuously otherwise it will stick to your kadahi. Cook until the mixture gathers in lump.
  6. Filling must be dry but soft for even spreading
  7. Now make small doughs out of the bigger one and tuck them from all side to get a even skin. Keep them cover.
  8. Now divide the filling. Make a small ball for evenly distribution. This ball's size should be half of the flour dough.
  9. Flatten the flour dough by hand and put the peas ball. Now seal it and make a disc like structure.
  10. Oil the rolling pin and the dough and make the kachoris in roll and rotate method. Roll all the kachoris.
  11. For deep frying heat up oil.
  12. Lower the kachoris in hot oil. Puffing of kachori depends on how hot your oil is.
  13. Gently press down and splash oil on the side facing up. When it will be puffy turn it and again splash oil. You can do this method for 2-3 times unless the kachoris become golden brown. When you are taking out them hold against side of the kadahi for 20 sec to drain excess oil. Now fry all the kachoris using same method.
  14. For allor dum- cut the potatoes into halves and deep fry them with some salt. Take them out and keep it aside.
  15. In the same kadahi add bay leaf cinnamon cloves cardamom and dry chillies now saute it for a minute in medium flame and add poopy seed paste ginger paste salt as per your taste turmeric powder sugar chilli powder and tomato sauce. Now mix them and cook it in medium flame till it releases oil.
  16. Now add friend potatoes and cook for 2-3 mins on medium flame. Then add 1 cup hot water. After few mins when it will be boiling add cashew paste and kasuri methi. Now cover it for 4-5 mins on medium flame and then switch off the flame and keep it like this for another 4-5 mins. Now serve it.
  17. Enjoy this tradition Bengali breakfast with friends and family.

However stuffed pooris made from whole wheat flour do. Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced green peas (or koraishuti!). Making koraishutir kochuri is not difficult, as this recipe will tell you, if you follow each step one at a time. Also known as motorshutir kochuri, this Bengali. Koraishutir Kochuri or Peas Kachori is a fried, puffy bread, with a filling of green peas.

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