Tuesday, January 7, 2014

Mom's matar Kochuri

My love for all things wintry is well known. And honestly tell me what is there not to love?

The oranges and groundnuts in the sun, steaming hot sarson saag with makki di roti, kebabs, biryiani and niharis. Lots of weddings, bonhomie and warm gajar and moong halwas not to mention delicious hot gulab jamuns.And in my case my beloved nolen gurer rassogulla. Its perfect.

Another ultimate winter delight is the stuffed parathas and kachoris. So from gobhi (cauliflower/cabbage), mooli (radish), gajar (carrot), aloo (potato) to the yummiest of the lot - matar (peas) I love them all.

And what makes an ordinary winter morning not so ordinary anymore is the smell of fresh matar kachori or kochuri as we bongs call it being fried. The yummylicious smell of frying maida and the tinge of hing in it is what heaven is made of.

Today was one such day - Mom made us hot matar kochuri for breakfast and since this is something u want to eat as soon as its been taken off the kadhai - we actually sat down to breakfast rather than packing it in foil and rushing off as we otherwise do.

Matar Kochuri is really easy to make and the best part is you can make the pur (filling) and keep in the fridge for days thus ensuring a quick hot snacks for unexpected guests as well.

Here is what you need to do:

Shell a lot of peas - we usually take atleast 1.5 kg or 2 kg
Give them a quick twirl in a mixer along with a couple of green chillies (add more if you like it hot) the idea is to coarse grind
In a kadhai heat about 4 tablespoon of mustard oil let it smoke and then add a pinch of hing (asafoetida)  add more incase you like the flavor. Add the pea mix and salt to taste. Keep moving the mix around, ensure the mix doesnt catch as it has a tendency for that. When you see that the mix is drier take it off the heat.

Let it cool. In the meantime knead maida (all purpose flour ) 4 cups with 4 tablespoon white oil, salt and warm water. Let it sit for half an hour under a damp cloth.

Oil a large steel plate and keep aside.

Make small dough balls and keep aside. with a rolling pin roll out a doughball use a little oil to ensure it doesnt stick. at the center of the roundel put a spoonful of the pur(filling). Pull up the sides to make it into a small pouch, use your palms to make it into a ball again. Now roll the ball again, the kachori should be about 1.5 inch in diameter. Keep aside on the oiled plate. And make the rest.

Those who are quick at rolling actually are able to do the frying and rolling at one go. However for others its a good idea to roll out atleast a few kachoris and then settle down to the frying bit.

Once done heat atleast two cups of oil in a kadhai - add the kachoris one at a time, hold it down with the slotted spoon and then quickly turn over. Take off the kadhai.

And indulge!!!

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