Koraishutir Kochuri

Ingredients

Method

1. 1

   Prepare the Pea Paste

   Blanch the peas in boiling water for 2 minutes if using fresh ones, then drain. Grind the peas, ginger, and green chilies into a very smooth, thick paste without adding extra water. If the paste is too watery, the filling will leak during frying.

2. 2

   Cook the Filling (Pur)

   Heat 1 tbsp mustard oil in a kadai until it smokes, then lower the heat. Add hing and the pea paste. Cook on medium-low heat for 10-12 minutes, stirring constantly until the moisture evaporates and the paste leaves the sides of the pan to form a soft ball.

3. 3

   Season the Filling

   Stir in the salt, sugar, and roasted cumin powder during the last 2 minutes of cooking. The final texture should be non-sticky and hold its shape when rolled into a small ball. Transfer to a plate to cool completely.

4. 4

   Knead the Dough

   In a large bowl, mix the maida, salt, and ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs. Gradually add warm water and knead into a soft, smooth, and pliable dough for about 8 minutes.

5. 5

   Rest the Dough

   Cover the dough with a damp muslin cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll without the dough springing back.

6. 6

   Divide and Portion

   Divide the dough into 12-14 equal-sized balls (lechi). Similarly, divide the cooled pea filling into smaller balls, roughly half the size of the dough balls.

7. 7

   Stuff the Dough

   Flatten a dough ball into a small disc using your thumb. Place a ball of filling in the center, gather the edges, and pinch them together to seal tightly. Flatten slightly with your palm.

8. 8

   Roll the Kochuri

   Grease your rolling pin and surface with a drop of oil (do not use flour). Gently roll the stuffed ball into a 4-5 inch circle. Apply even pressure to ensure the filling spreads to the edges without tearing the skin.

9. 9

   Heat the Oil

   Heat oil in a deep kadai over medium-high heat. Test by dropping a small piece of dough; if it rises immediately to the surface with bubbles, the oil is ready (approx 180°C).

10. 10

    Fry Until Puffed

    Slide one kochuri into the oil. Gently press it with a slotted spoon to help it puff up like a balloon. Once it swells, flip it and fry for 20-30 seconds until the other side is cooked but still pale cream in color.

11. 11

    Drain and Repeat

    Remove the kochuri from the oil and drain on paper towels. Avoid over-browning; a traditional Koraishutir Kochuri should be soft and whitish-green, not dark brown or crispy.