Karaishutir Kochuri aar Notun Alur Dom

Koraishunti also known as Matorshunti means green peas and Notun alu or new potatoes both are winter specialty, so this combo meal of green peas stuffed small Indian fried flat bread with new potato curry is a seasonal delicacy. Every Bengali household at least once will make these when green peas are abundant and these small tiny cute potatoes appear in the market after the harvest. Like the availability of fresh green peas in Bangalore, winter in Kolkata is a rare commodity. The mercury never falls below 10 but Romantic Calcuttans love to clad themselves in courful heavy woolens and enjoy every bit of it by visiting the annual book fair or by arranging picnics. No Bengali can think of celebrating the inception of winter without this fried meal. Folowing this tradition I also make it every winter atleast once whenever we get fresh peas in the market.

I won’t blabber much today as am going to share 2 recipes in one post so all my stories are shelved for some future post.

Karaishuti’r Kochuri (serves 2)

Ingredients:

For the dough:

Whole wheat Flour: 3/4 cup

Flour: 1 cup

Oil for shortening: 2 tbsp

Salt: ¼ tsp

water

For stuffing:

Green Peas (shelled): 1 cup

Ginger paste: 1 tsp

Cumin powder: ¾ tsp

Salt: as per taste

Bhaja masala: 1 tbsp

Oil: 1 tsp

Oil: for deep frying

Method:

Mix in all the dry ingredients for the dough. Make a well in the center and pour the oil. With your finger tips mix it. Add in water a little at a time to make a soft but firm dough. Knead it for 5 minutes, cover and keep aside.

Now grind the green peas. Mix the ginger paste and cumin powder with 1 tbsp water.

Heat the oil and add in the masala paste. Fry till oil separates at the sides, add the ground peas and salt.

Fry on low heat till all masala gets mixed to the peas. Stir continuously to prevent it from sticking at the bottom.

Once the mixture becomes dry add the bhaja masala, mix in and let it cool.

Now take small balls from the dough, size of a small lemon.  Stuff with the cooked peas and seal by pressing with your finger (Make sure air is not trapped in the ball or they will break while frying) and roll between your palm to form a neat ball. Roll out each ball into small circle as puris.

Heat oil in a heavy bottomed deep pan. The heat of the oil is very important for this. To check whether the oil is ready dip a corner of the rolled kochuri in the oil, if it sizzle then the oil is prepared for frying. Increase or decrease the flame to control the heat.

Put the kochuris one by one and fry them with a slotted spatula. To puff it up lightly press the middle of the kachori with the spatula. Fry till golden on both sides. Drain on absorbent paper.

Serve hot.

Notun Alur Dum

Though I made it with small potatoes but this could also be done with any potato. Peel and cut them in cubes and you are ready to cook.

Ingredients:

Small potatoes: 500 gms

Onion: 1 medium

Ginger: 1” pc

Tomato: 1 medium

Curd: 2 tbsp

Coriander powder: ½ tsp

Chilli powder: ½ tsp

Turmeric

Salt

Oil: 3 tbsp

Sugar: 1/3 tsp

Garam Masala Powder: 1/3 tsp

Whole garam masala (cardamom, cinnamon and clove) for tempering: 1-2 pcs each

Method:

Boil or microwave the potatoes skin on, with salt for 7-8 mites. Cool and peel.

In the meantime make a paste with the onion and ginger. Beat the curd and keep aside.

Smear the potatoes with a pinch of turmeric and salt. Heat 1 tbsp oil and lightly fry these on low till a crisp coating is formed. Drain.

Heat the rest of the oil and temper with the whole garam masala. Once it gives off the aroma add in the spice paste and fry till oil separates.

Add the turmeric, chilli and coriander powder and fry for a minute.

Pour in the chopped tomato and salt; give a good stir and cover to cook for another couple of minutes.

Once the tomatoes are soft add the beaten curd and fry to mix everything together.

Tip in the fried potatoes and mix to cover them with the spice mix. Add a cup of water and sugar, cover and simmer till the potatoes are soft and the gravy coats them nicely.

Sprinkle the garam masala powder and serve with the kochuris or parathas.

I also made some spicy cholar daal (Bengal gram) another legendary accompaniment to Kachuris, for Hubby.

Apart from forming our dinner tonight this plate is also off to the beautiful event ‘Combo Meal’ started by Pari of Foodilicious.