Advertisment

Koraishutir Kochuri with Cholar Dal

Green peas, mashed and tempered with a few spices is stuffed in dough balls and fried till crisp. This is best had with flavourful Bengal gram (chana dal) which is lightly tempered with cumin, green chillies and fresh coconut flakes This is a Sanjeev Kapoor exclusive recipe.

New Update
Koraishutir Kochuri with Cholar Dal

Advertisment
Main Ingredients Green peas, Refined flour dough
Cuisine Indian,Bengali
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Koraishutir Kochuri with Cholar Dal

  • 3/4 cup Green peas , blanched and crushed
  • as required Refined flour dough
  • 1 cup Split Bengal gram (chana dal) , soaked and boiled
  • 1 tablespoon Ghee
  • 1/2 teaspoon Fennel seeds (saunf)
  • 1 teaspoon Ginger , finely chopped
  • 1/2 teaspoon Green chillies , finely chopped
  • to taste Salt
  • 2 pinches Sugar
  • 4 Cloves
  • 1/2 inch stick Cinnamon
  • 1 Bay leaf
  • 1/4 teaspoon Cumin seeds
  • 1 tablespoon Fresh coconut , chopped
  • 1/4 teaspoon Turmeric powder
  • 12-16 Raisins
  • 1 1/2 cups Bengal gram stock
  • 1/2 tablespoon+ for deep frying Oil
  • 1-2 Dried red chillies , 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 green chillies, mix and sauté for 30 seconds.
  2. Add green peas, salt and a pinch of sugar, mix and sauté till the moisture dries. Transfer into a bowl and set aside to cool.
  3. Heat ½ tablespoon ghee in the same pan, add cloves, cinnamon, bay leaf, cumin seeds and coconut pieces, mix and sauté till the coconut turns light golden brown.
  4. Add turmeric powder and Bengal gram and mix well. Add a pinch of sugar, salt and raisins and cook for a minute. AddBengal gram stock, mix and bring to a boil.
  5. 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.
  6. Heat sufficient oil in a kadai.
  7. Divide the dough into equal portions and shape them into balls. Flatten each ball slightly and shape them into katoris, stuff each katori with some cooked green peas mixture, bring the edges together and seal taking care that the stuffing is completely covered and shape them into balls.
  8. Apply a little oil on each stuffed ball and roll out into small discs. Slide the discs into hot oil and deep-fry in hot oil till golden brown and drain on absorbent paper.
  9. Transfer the dal into a katori and arrange the kochuri on a serving plate and serve them hot.
Advertisment