
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 –
- In a mixing bowl, add all purpose flour, salt, sugar and oil
- Add warm water and knead for 5 minutes into a smooth dough
- Cover and allow the dough to rest for 30 minutes
- Shell the peas and drop them in a saucepan of boiling water
- Cover and cook until the peas are soft
- Strain and transfer to a grinder jar
- Add green chillies, salt and sugar
- Grind to a fine paste, adding a little water if needed
- In a small bowl, combine the ginger, cumin powder, coriander powder and 1 tbsp water to form a paste. Set aside.
- Heat oil in a pan.
- Temper it with nigella seeds and asafoetida powder
- Add the paste and cook for 2 minutes
- Add the ground peas. Sauté on medium heat for 5 minutes until the mixture dries out and becomes a lump
- Set the filling aside to cool
- Divide the dough into 10 balls and the filling into 10 balls
- Stuff the dough with the filling
- Roll the balls into rounds of diameter 14 cm and deep fry in hot oil till golden
- 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 –
- Heat oil in a pan
- Prick the baby potatoes lightly with a fork and fry them in mustard oil till they attain a light brown colour
- Remove on an absorbent paper and set aside
- In the same oil, add bay leaf, sugar and whole cumin seeds
- Add the grated tomatoes and ginger and sauté for 2 minutes
- Add turmeric powder, red chilli powder and cumin powder and sauté till oil separates
- Add the potatoes and mix it well in the masala till it gets coated properly
- Sprinkle some water if required
- Cover and cook on low flame for 5-7 minutes
- Sprinkle garam masala powder and add ghee and serve
