Koraishuti’r Kochuri
what makes a good koraishuti’r kochuri?
1: puffy and evenly golden
2: evenly spread filling
3: a light flaky exterior
maida (all-purpose flour)  150g
salt  3g
sugar  8g
oil 15g
distribute oil evenly for a flaky crust
warm water 75–80g
knead until smooth
cover and rest
for the filling you will need...
kaalo jeere (nigella seeds) ¼ tsp
hing (asafoetida) ¼ tsp
ginger paste 10g
coriander powder  ¼ tsp
cumin powder  ½ tsp
water  1 tbsp
make a paste
koraishuti (green peas)  150g
cook in boiling water
strain immediately
if you’re using blanched peas, there’s no need to boil them
transfer to a grinder jar
green chillies  3 pcs
salt  3g
sugar  4g
blend until smooth; unmashed peas may cause the filled kochuri to burst!
scrape sides,  add a little water,  if needed
heat 10g vegetable oil
kaalo jeere
hing
ginger, cumin, coriander paste
fry on medium heat
ground peas
sauté on medium heat until dry
stir continuously
cook until the mixture gathers in a lump
filling must be dry but soft for even spreading
divide dough in 25g portions
tuck from all sides to form a uniform skin
keep covered
divide filling in 10g portions
roll into balls for even distribution
flatten by hand ~5cm
oil rolling pin
oil the dough
roll and rotate
apply even, gentle pressure
14cm diameter
oil two pieces of baking paper
We picked up this life-changing hack
from Shyamali Sinha at Foodie’s Hut.
Link to her video is in the description.
lower into hot oil, over 200°C the puffing of kochuris depends a great deal on how hot your oil is
gently press down
splash oil on the side facing up
make sure the oil is really hot so the kochuris puff nicely
hold against side of the pan to drain excess oil
making kochuris for a lot of people?
on low heat, toast for 15 seconds on both sides
cool completely
stack between baking paper and refrigerate in airtight bags until you’re 
ready to fry them!
we can vouch this trick works! [photos from January 2016]
niramish alu’r dom
chhola’r dal
