#Kolkata has had a comparatively long pleasantly-cold winter this time. And thankfully, most of the winter had good sunshine and dry weather. An abundance of winter veggies and fruits topped the enjoyment of Calcuttans.
Green peas are abundantly available this time of the year, and what better use of green peas than making winter delights like #KodaishutirKochuri? Also matar paneer, alu matar, keema matar, and green peas in everything from torkari to jhol.
#KodaishutirKochuri gels best with a light #AlurDum, as any self respecting Bong will tell you. Winter mornings or afternoons in the sun with a plate of kochuri and alur dum......Yumm!!
So, here's my recipe for #KodaishutirKochuri.
Image: Google
Green peas (Mature) : 250 gms
Ginger paste: 1 teaspoon
Hing: a pinch
Chilli Powder: a pinch
Salt and sugar to taste
Garam masala powder: a pinch
Oil: 1 tablespoon
Shell the green peas and grind to a paste in the grinder.
Heat oil in a pan, add pinch of hing and the ginger paste.
Fry till golden, then add the mashed pea paste. Keep stirring so that it doesn't stick to the sides.
Add salt, chilli powder, and sugar. You can add a sliced green chilli if you prefer it to be more spicy.
Keep stirring the mixture till it becomes slightly dry and the smell of ginger is gone.
Add garam masala and remove from the fire.
For the Kochuri, mix whole wheat flour and maida in equal proportions, add a teaspoon of ghee and pinch of salt.
Knead thoroughly till the dough becomes soft but not too moist. Keep aside for half hour.
Make round balls of the dough (lechi), and press the centre of the ball to make space for the filling. Fold the edges of the ball, and lightly roll with oil.
Take care to ensure the filling is just enough and doesn't tear the lechi while rolling.
Heat vegetable oil in a kadhai, and fry the lechis one by one. Drain oil and keep aside.
Serve with Alur Dum
Baby potatoes: 200 gms (boiled and peeled)
Curd: 2 tablespoons
Tomato: 1/2 (cubed into small pieces)
Ginger paste: 1 tablespoon
Whole jeera: 1 teaspoon
Haldi, chilli, coriander powder: 1/2 teaspoons each
Hing: pinch
Garam masala powder: a pinch
Oil: 2 teaspoons
Ghee: 1/2 teaspoon
Heat oil and add jeera and hing. Add the tomato pieces and the ginger paste, mixed with haldi, chilli and coriander powder.
Stir the mixture and add potatoes. Keep stirring so that it doesn't stick to the pan.
Beat the curd with a little water, and slowly add to the pan. Keep stirring on low flame.
Add salt and sugar. Let it cook for five minutes.
Add little ghee and garam masala powder, and serve with hot kochuris.
Eat. Repeat.
Happy eating! ➲
Green peas are abundantly available this time of the year, and what better use of green peas than making winter delights like #KodaishutirKochuri? Also matar paneer, alu matar, keema matar, and green peas in everything from torkari to jhol.
#KodaishutirKochuri gels best with a light #AlurDum, as any self respecting Bong will tell you. Winter mornings or afternoons in the sun with a plate of kochuri and alur dum......Yumm!!
So, here's my recipe for #KodaishutirKochuri.
Ingredients for the filling:
Green peas (Mature) : 250 gms
Ginger paste: 1 teaspoon
Hing: a pinch
Chilli Powder: a pinch
Salt and sugar to taste
Garam masala powder: a pinch
Oil: 1 tablespoon
Method:
Shell the green peas and grind to a paste in the grinder.
Heat oil in a pan, add pinch of hing and the ginger paste.
Fry till golden, then add the mashed pea paste. Keep stirring so that it doesn't stick to the sides.
Add salt, chilli powder, and sugar. You can add a sliced green chilli if you prefer it to be more spicy.
Keep stirring the mixture till it becomes slightly dry and the smell of ginger is gone.
Add garam masala and remove from the fire.
For the Kochuri, mix whole wheat flour and maida in equal proportions, add a teaspoon of ghee and pinch of salt.
Knead thoroughly till the dough becomes soft but not too moist. Keep aside for half hour.
Make round balls of the dough (lechi), and press the centre of the ball to make space for the filling. Fold the edges of the ball, and lightly roll with oil.
Take care to ensure the filling is just enough and doesn't tear the lechi while rolling.
Heat vegetable oil in a kadhai, and fry the lechis one by one. Drain oil and keep aside.
Serve with Alur Dum
Ingredients for Alur Dum
(Note: This is my recipe for niramish alur dum. You can make it with onion, ginger, garlic too)
Baby potatoes: 200 gms (boiled and peeled)
Curd: 2 tablespoons
Tomato: 1/2 (cubed into small pieces)
Ginger paste: 1 tablespoon
Whole jeera: 1 teaspoon
Haldi, chilli, coriander powder: 1/2 teaspoons each
Hing: pinch
Garam masala powder: a pinch
Oil: 2 teaspoons
Ghee: 1/2 teaspoon
Method:
Heat oil and add jeera and hing. Add the tomato pieces and the ginger paste, mixed with haldi, chilli and coriander powder.
Stir the mixture and add potatoes. Keep stirring so that it doesn't stick to the pan.
Beat the curd with a little water, and slowly add to the pan. Keep stirring on low flame.
Add salt and sugar. Let it cook for five minutes.
Add little ghee and garam masala powder, and serve with hot kochuris.
Eat. Repeat.
Happy eating! ➲
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