Peas Puri or Koraishutir Kochuri as bongs call it is brings on fond memory of Kolkata. It reminds me of the freezing 60°F (15°C) winters in Kolkata. It’s during that time fresh green peas hit the local market. The kids in the house were given the chore of taking the peas out of their pods. The yield rates were around 50%, the other 50% were stuffed in the mouths with small little hands.
These days in the world of frozen goodies, the famed Koraishutir Kochuri can be made any time of the year, all that is needed is a short trip to the local store.
- Frozen peas-1 cup (preferably the fresh ones, or else frozen peas will do)
- Ginger-1 inch
- Green Chili –2
- Asfoetida / Asafetida / hing – 1pinch
- Dry roasted cumin powder – 1 teaspoon
- Whole wheat flour – 1 cup
- All purpose flour (maida) – 2 cup
- salt- 1 teaspoon
- White oil or ghee(clarified butter) -2 tb spoon
- Warm water - 1/2 cup
- Dry flour for rolling the paratha – as required
Take oil in a frying pan. Add one pinch of asfoetida. Now add the paste you just made. Keep on stirring till the water completely evaporates and the pea mixture becomes dry and thick enough to make small balls out of it. Now add salt to your taste and if the peas are not sweet enough you can add little sugar to it. Let it cool and then sprinkle some dry roasted cumin powder.
Now we need to make the dough. In a wide vessel take the flour, salt and the oil or ghee for shortening. Rub the ghee into the flour with your finger tips. Now slowly add the warm water and knead it until the dough becomes soft and smooth. Cover it with a damp cloth or kitchen towel and allow it to rest for 30 minutes. Once again knead it and make small ping pong sized ball out of it.
Take a ball you made out from the flour and keep it on your palm. Using the other palm press it and make a small disc. You can also use your rolling pin to make this disc. Make a small ball out of your pea stuffing and put it in the center of the disc. Bring the sides together and cover the opening. Now flatten it with your palm.
Roll out by applying little oil on both the sides.
Traditionally koraishutir kochuri is had with chana dal or potato curry (aloor dum). However, this time when I made it we had some home made mango chutney from my Tamil friends, it made a killer combo.
If you are like me and need to take care of someone who is prone to over-eat you can take the healthier option of making Peas Paratha.
The stuffing is made exactly the same way. For the dough replace with whole wheat flour. While rolling out the dough use more dough to create larger parathas. Also the dip-fry step is omitted in the Paratha. Heat a tawa or a skillet. Place the paratha on the heated tawa and cook for half a minute. Now flip the other side and pour oil with a spoon around the edge. Cook this side and flip again. You will notice brown spots on the surfaces when the paratha is cooked.