Matar poori recipe
MATAR POORI / MATAR KACHORI/GREEN PEAS POORI /KORAISHUTIR KOCHURI //BENGALI GREEN PEAS KACHORI
Koraishutir Kochuri / Bengali Matarshutir Kochuri is a Bengali winter delight.Koraishutir .It is a fried bread with a mild and sweet green peas stuffing. A popular Bengali breakfast as well as snack. A Bengali wedding dinner or any special Bengali dinner happening in the winter session is almost incomplete without this.
The Bengalis make it with only maida, they also add little sugar to the dough.These are like kachoris . But here I have taken a combination of maida + wheat flour.
These go well with dum aloo and cholar dal .
To make this recipe healthy you can make them as parathas .
INGREDIENTS
FOR THE COVERING
- Maida – 2 cup [ You can take half maida and half wheat flour ]
- Oil – 1 1/2 or 2 tbsp
- Salt as per taste
- Water for kneading
FOR THE FILLING
- Green peas – 1 cup
- Ginger – a small piece
- Garlic – 4
- Green chilli – 3 or as per taste
- Jeera pwdr – 1 tsp
- Saunf pwdr – 1/2 tsp [ optional ]
- Red chilli pwdr – ¼ tsp
- Garam masala – ¼ tsp
- Asafoetida – a pinch
- Sugar – 1/2 tsp
- Salt as per taste
- Oil – 1 tbsp
- Oil for deep frying
PREPARATION
Take the flour + salt + oil in a plate and mix well. Start kneading by adding enough water. Knead it into a soft dough .Cover with a damp cloth and keep aside for 30 mins or more.
Grind the peas + chilli + ginger + garlic to a coarse paste without adding water.
METHOD
Heat oil in a pan on low flame .
Add cumin pwdr + garam masala + chilli pwdr + fennel pwdr and asafoetida fry for a second.
Add the grounded peas and mix well.
Saute on low flame for 5 mins till complete water evaporates.
Keep stirring.
Off the flame and allow it to cool .
Make small balls from it.
Heat oil for deep frying in a kadai.
Make lemon sized balls of the dough [ bigger than the filling size].
Take one dough ball roll it into a small circle ,place the filling ball in the centre .
Bring all the edges together ,press it and make a ball. Grease the rolling pin and roll the pooris as shown in the video .
When the oil is hot ,gently drop the poori /kachori in it.
With a slotted spoon keep giving pressure on all sides to allow it to puff.
Turn over and fry till it is done.[don’t brown it too much.]
Remove on absorbent paper .
Serve with curd + chutney or chana dal gravy,or any gravy or dum aloo with onion and papad.
Goes well with cholar dal – Bengali cholar dal recipe
bengali dum aloo – Niramish Alur Dom( no onion, no garlic Dum Alu)
FOR THE CHANA DAL GRAVY CLICK – https://maryzkitchen.com/chana-dal-gravy/
METHI PURI –https://maryzkitchen.com/methi-puri/
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