Koraishutir Kochuri with Aloo Dum Bengali Style

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 0.5 tsp salt, 0.5 tsp sugar, and 2 tbsp of ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key 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 Stuffing

   • If using frozen peas, thaw them completely and pat them dry. Add the green peas, chopped ginger, and green chilies to a grinder.
   • Pulse a few times to get a coarse paste. Do not add any water, as excess moisture will make the stuffing difficult to handle.
   • Heat 1 tbsp of ghee in a non-stick pan over medium heat. Add the cumin seeds and allow them to splutter.
   • Add the hing and sauté for a few seconds until fragrant.
   • Add the ground pea paste to the pan, along with 0.5 tsp salt and 1 tsp sugar.
   • Sauté on low-medium heat, stirring continuously for 8-10 minutes. The mixture will darken slightly and become dry and crumbly, pulling away from the sides of the pan.
   • Transfer the stuffing to a plate and allow it to cool down completely before use.
3. 3

   Assemble and Roll the Kochuris

   • Once the dough has rested and the stuffing is cool, knead the dough again for a minute.
   • Divide the dough and the stuffing into 16 equal portions. Roll each portion into a smooth ball.
   • Take one dough ball and flatten it with your fingers to form a 2-3 inch cup or disc.
   • Place a ball of the pea stuffing in the center.
   • Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely. Roll it between your palms to form a smooth, crack-free ball.
   • Lightly grease your rolling surface and rolling pin with a drop of oil. Gently roll the stuffed ball into a 3-4 inch circle, applying even pressure. Be careful not to let the stuffing break through the dough.
4. 4

   Fry the Kochuris

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
   • To test the temperature, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface immediately.
   • Carefully slide one rolled kochuri into the hot oil. It will sink and then float up.
   • 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 1-2 minutes per kochuri.
   • Remove from the oil and drain on a wire rack or paper towels to remove excess oil.
   • Repeat for all the remaining kochuris. Serve immediately while hot and puffy.