How to make Koraishutir Kochuri with Cholar Dal -
Green peas, mashed and tempered with a few spices is stuffed in dough balls and fried till crisp. This is best had with flavourful Bengal gram (chana dal) which is lightly tempered with cumin, green chillies and fresh coconut flakes
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green peas (हरे मटर), Refined flour dough
Cuisine : Indian, Bengali
Course : Snacks and Starters
For more recipes related to Koraishutir Kochuri with Cholar Dal checkout Matar Ke Cutlet, Hare Matar Aur Paneer Ke Shaami Kabab, Matar ke Samose, Matar Paneer ki Tikki . You can also find more Snacks and Starters recipes like Aloo Bhujia Tikki Vanilla Cookies Lobia Tikki Bread Idli
Koraishutir Kochuri with Cholar Dal Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Koraishutir Kochuri with Cholar Dal Recipe
Green peas , blanched and crushed 3/4 cup
Refined flour dough as required
Split Bengal gram (chana dal) , soaked and boiled 1 cup
Ghee 1 tablespoon
Fennel seeds (saunf) 1/2 teaspoon
Ginger , finely chopped 1 teaspoon
Green chillies , finely chopped 1/2 teaspoon
Salt to taste
Sugar 2 pinches
Cloves 4
Cinnamon 1/2 inch stick
Bay leaf 1
Cumin seeds 1/4 teaspoon
Fresh coconut , chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Raisins 12-16
Bengal gram stock 1 1/2 cups
Oil 1/2 tablespoon+ for deep frying
Dried red chillies , broken 1-2
Green chillies , slit 1-2
Method
Step 1
To make the stuffing, heat ½ tablespoon ghee in a non-stick pan, add fennel seeds, ginger and green chillies, mix and sauté for 30 seconds.
Step 2
Add green peas, salt and a pinch of sugar, mix and sauté till the moisture dries. Transfer into a bowl and set aside to cool.
Step 3
Heat ½ tablespoon ghee in the same pan, add cloves, cinnamon, bay leaf, cumin seeds and coconut pieces, mix and sauté till the coconut turns light golden brown.
Step 4
Add turmeric powder and Bengal gram and mix well. Add a pinch of sugar, salt and raisins and cook for a minute. AddBengal gram stock, mix and bring to a boil.
Step 5
Heat ½ tablespoon oil in a small non-stick tempering pan, add dried red chillies and slit green chillies, sauté for 15 seconds and pour over the Bengal gram. Simmer for 4-5 minutes.
Step 6
Heat sufficient oil in a kadai.
Step 7
Divide the dough into equal portions and shape them into balls. Flatten each ball slightly and shape them into katoris, stuff each katori with some cooked green peas mixture, bring the edges together and seal taking care that the stuffing is completely covered and shape them into balls.
Step 8
Apply a little oil on each stuffed ball and roll out into small discs. Slide the discs into hot oil and deep-fry in hot oil till golden brown and drain on absorbent paper.
Step 9
Transfer the dal into a katori and arrange the kochuri on a serving plate and serve them hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
