Koraishutir Kochuris are an almost indispensable part of a Bong's Winter cuisine. The first glimpse bright green pea pods are irresistible....and the first thing that comes to mind is Koraishutir Kochuri, of course with Alur Dum or Chholar Dal.
Ginger - 1" piece
Asafoetida or Hing - a pinch
Cumin or Jeera
Fennel or Mouri powder - coarsely ground (I like frying it after dry roasting)
Make a paste of Green Peas,Ginger (ginger can be added while cooking the paste too), Green Chili, a pinch of sugar and salt
Heat ghee in a kadhai. Temper with Jeera and Hing.
Add the Green Paste followed by Ginger paste if not already added while blending
Turn it around in kadhai to cook or give 'paak' while ensuring the colour does not change to a dirty dull green.
Add fennel powder and red chili(optional) and also roasted cumin powder.
Overcooking is sacrilege and so is overpowering the sweet taste of green peas.
Adjust salt and sugar. The taste is mildly sweet
The filling is ready
1.For the maida dough, add a tablespoon of ghee as moyen. Now knead the maida into a soft dough.
2.Like in making puri/luchi, pinch of balls off the dough, roll them into smooth balls. Then make cavities in the centre and add a spoonful of the cooked green paste. Fold up the dough cup with the green paste mix in the centre and seal it and again roll into ball.
3.Now roll out the balls as you would in case of puri/luchi.
Koraishutir Kochuri with Alur Dum....