Koraishutir Kochuri with Cholar Dal

Ingredients

• 1 cup blanched and crushed green peas (koraishuti)
• Refined flour (maida) dough as required 
• 1 cup split Bengal gram (cholar/chana dal), blanched 
• 1 tablespoon ghee 
• ½ teaspoon fennel seeds (saunf)
• ½ inch ginger, finely chopped
• 1-2 green chillies, finely chopped
• Salt to taste
• 1 teaspoon sugar 
• 3-4 cloves 
• ½ inch cinnamon
• 1 bay leaf
• ½ teaspoon cumin seeds (jeera)
• 1 tablespoon chopped fresh coconut 
• ¼ teaspoon turmeric powder
• 6-8 raisins 
• 1½ cups Bengal gram (chana dal) water 
• ½ tablespoon oil + for deep-frying 
• 1 dried red chilli, broken
• 1-2 green chillies, slit 

Method

1. To make the stuffing, heat ½ tablespoon ghee in a non-stick pan. Add fennel seeds, ginger and chopped green chillies and sauté for 30 seconds.
2. Add green peas, salt and ½ teaspoon sugar, mix and sauté till the moisture dries. Remove from pan and cool.
   In the same pan, heat ½ tablespoon ghee. Add cloves, cinnamon, bay leaf, cumin seeds and coconut and sauté till the coconut turns golden brown. 
3. Add turmeric powder and Bengal gram and mix well. Add remaining sugar, salt and raisins and cook for a minute. Add Bengal gram water, stir and bring to a boil. 
4. Heat ½ tablespoon oil in a small non-stick tempering pan. Add dried red chillies and slit green chillies, sauté for 15 seconds and pour over the Bengal gram. Simmer for 4-5 minutes. 
5. Heat sufficient oil in a kadai.
6. Divide the dough into equal portions and stuff with some cooked green peas mixture. Dip the stuffed portions in hot oil and roll out into small discs.
7. Deep-fry in hot oil till golden brown and drain on an absorbent paper.