Sweet Pea stuffed Kachori....

Koraishutir Kochuri (Sweet Pea Kachori) is a popular Bengali recipe especially in the winter. It is made for all special occasions and feasts.

Nowadays, it is made all year round but, it tastes best in winters when made with fresh sweet peas.

There are many variations of spices that are used to flavor the sweet pea filling for the kachoris. My recipe uses just two spices – fennel and ginger. This is a family recipe, one that my grandmother would make. I feel that keeping the flavoring simple and minimal helps to bring out the flavor of the peas.

The most important part of the recipe is cooking the pea paste over low heat patiently. It’s really worth the effort!

Give it a try and you will love it.

https://www.youtube.com/watch?v=CnWn7jcv-a8

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KORAISHUTIR KOCHURI / MATAR KACHORI/ SWEET PEA KACHORI

For the filling/stuffing:

Fresh Sweet Peas – 1 ½ cup (shelled)

Ginger paste – ½ tsp

Fennel seed paste – ½ tsp

Sugar – 1 tsp

Salt – to taste

Oil – 1 tblsp

For the dough:

All purpose flour – 1 ½  cups

Vegetable oil – 3 tblsp

Salt – a pinch

Water – as required

Also required:

Oil for deep frying.

Method:

1.    For the filling: Grind the sweet peas to a smooth paste. Heat the oil in a thick bottom vessel on low heat. Add the pea paste and cook stirring continuously till it becomes a thick paste. Add the ginger – fennel paste and season with salt and sugar. Cook till it becomes a stiff paste and you can form a ball with it.

2.    For the dough: Add salt to the flour and mix well. Add the oil and mix till bread crumbs stage. Add in a little water at a time to make a soft dough. Knead the dough for 3 – 4 mins till the dough springs back to the touch. Cover and leave it to rest for 30 mins.

3.    Form small balls with the dough.

4.    To fill the balls with the stuffing, shape them into little bowls with your fingers. Place a tsp of the pea filling in it,  gather and press the sides to close it. Make sure not to trap any air. Shape it back into a ball. Fill all the dough balls with the filling.

5.    Flatten the balls to thin down the edge. Roll out on an oiled surface.

6.    Heat oil in a pan for deep frying. Fry the kachoris on medium heat till they puff up and are golden in colour.

7.    Serve hot with Aloo Dum and enjoy!

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