Koraishuti’r Kochuri aar Alu Dum (Pea Stuffed Puri and Whole Baby Potato Curry)

Ingredients for Koraishuti’r Kochuri –

For the Dough –

  • 150 gm all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp vegetable oil
  • 5 tbsp warm water

For the Filling –

  • 150 gm shelled green peas
  • 3 pieces green chillies
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 2 tsp vegetable oil
  • 1/4 tsp nigella seeds
  • 1/2 tsp asafoetida powder
  • 2 tsp ginger paste
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • Oil for frying

Method –

  1. In a mixing bowl, add all purpose flour, salt, sugar and oil
  2. Add warm water and knead for 5 minutes into a smooth dough
  3. Cover and allow the dough to rest for 30 minutes
  4. Shell the peas and drop them in a saucepan of boiling water
  5. Cover and cook until the peas are soft
  6. Strain and transfer to a grinder jar
  7. Add green chillies, salt and sugar
  8. Grind to a fine paste, adding a little water if needed
  9. In a small bowl, combine the ginger, cumin powder, coriander powder and 1 tbsp water to form a paste. Set aside.
  10. Heat oil in a pan.
  11. Temper it with nigella seeds and asafoetida powder
  12. Add the paste and cook for 2 minutes
  13. Add the ground peas. Sauté on medium heat for 5 minutes until the mixture dries out and becomes a lump
  14. Set the filling aside to cool
  15. Divide the dough into 10 balls and the filling into 10 balls
  16. Stuff the dough with the filling
  17. Roll the balls into rounds of diameter 14 cm and deep fry in hot oil till golden
  18. Remove and serve hot with alu dum

Ingredients for Alu Dum –

  • 500 gm baby potatoes, boiled and peeled
  • 2 tomatoes, grated
  • 1/2 tsp ginger paste
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder
  • Salt and sugar to taste
  • 3 tbsp mustard oil
  • 1/2 tsp ghee
  • 1/4 tsp garam masala powder

Method –

  1. Heat oil in a pan
  2. Prick the baby potatoes lightly with a fork and fry them in mustard oil till they attain a light brown colour
  3. Remove on an absorbent paper and set aside
  4. In the same oil, add bay leaf, sugar and whole cumin seeds
  5. Add the grated tomatoes and ginger and sauté for 2 minutes
  6. Add turmeric powder, red chilli powder and cumin powder and sauté till oil separates
  7. Add the potatoes and mix it well in the masala till it gets coated properly
  8. Sprinkle some water if required
  9. Cover and cook on low flame for 5-7 minutes
  10. Sprinkle garam masala powder and add ghee and serve

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