Karaishutir Kochuri, Cholar Dal and Fried Egg

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp sugar.
   • Add 2 tbsp of ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
   • Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky or stiff.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Green Pea Filling

   • If using fresh peas, blanch them in boiling water for 2 minutes, then drain. If using frozen peas, thaw them completely.
   • In a grinder, combine the green peas, ginger, and green chilies. Grind to a coarse paste without adding any water. A little texture is desirable.
   • Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Add the hing and let it sizzle for 10-15 seconds.
   • Add the coarse pea paste to the pan and sauté for 2-3 minutes.
   • Stir in the remaining 0.75 tsp salt, 1 tsp sugar, and the coarsely crushed fennel seeds. Mix everything well.
   • Cook on low-medium heat, stirring continuously for 8-10 minutes. The mixture is ready when it becomes dry, aromatic, and starts to pull away from the sides of the pan.
   • Spread the filling on a plate and allow it to cool down completely. This is essential to prevent the kochuris from tearing.
3. 3

   Stuff and Roll the Kochuris

   • Once rested, knead the dough again for one minute to make it smooth.
   • Divide the dough and the cooled filling into 12 equal-sized portions. Roll them into smooth balls.
   • Take a dough ball and use your fingers to flatten it into a 3-inch disc, creating a small cup shape with slightly thicker edges.
   • Place a ball of the filling in the center.
   • Carefully bring the edges of the dough together, enclosing the filling completely. Pinch the seam tightly to seal.
   • Gently flatten the stuffed ball between your palms. Lightly grease your rolling surface and rolling pin with a drop of oil.
   • Carefully roll the stuffed ball into a circle about 4-5 inches in diameter. Apply even, gentle pressure to avoid the filling breaking through the dough.
4. 4

   Fry the Kochuris

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C or 350°F).
   • To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily, the oil is ready.
   • Gently slide one rolled kochuri into the hot oil. It will sink and then rise.
   • Using a slotted spoon, gently press down on the center of the kochuri to help it puff up completely.
   • Once puffed, flip it over and fry the other side until both sides are golden brown and crisp. This should take about 2-3 minutes per kochuri.
   • Remove the fried kochuri with the slotted spoon, allowing excess oil to drain back into the pan. Place it on a wire rack or paper towels.
   • Repeat the process for the remaining kochuris, frying one or two at a time to maintain the oil temperature. Serve hot.