Koraishutir Kochuri

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the maida, 0.5 tsp salt, 0.5 tsp sugar, and 2 tbsp of ghee.
   • c.Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key for a flaky texture.
   • d.Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky or stiff.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Prepare the Green Pea Stuffing
   • b.If using frozen peas, thaw them completely and pat them dry. Add the green peas, chopped ginger, and green chilies to a grinder.
   • c.Pulse a few times to get a coarse paste. Do not add any water, as excess moisture will make the stuffing difficult to handle.
   • d.Heat 1 tbsp of ghee in a non-stick pan over medium heat. Add the cumin seeds and allow them to splutter.
   • e.Add the hing and sauté for a few seconds until fragrant.
   • f.Add the ground pea paste to the pan, along with 0.5 tsp salt and 1 tsp sugar.
   • g.Sauté on low-medium heat, stirring continuously for 8-10 minutes. The mixture will darken slightly and become dry and crumbly, pulling away from the sides of the pan.
   • h.Transfer the stuffing to a plate and allow it to cool down completely before use.
3. 3

   Step 3

   • a.Assemble and Roll the Kochuris
   • b.Once the dough has rested and the stuffing is cool, knead the dough again for a minute.
   • c.Divide the dough and the stuffing into 16 equal portions. Roll each portion into a smooth ball.
   • d.Take one dough ball and flatten it with your fingers to form a 2-3 inch cup or disc.
   • e.Place a ball of the pea stuffing in the center.
   • f.Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely. Roll it between your palms to form a smooth, crack-free ball.
   • g.Lightly grease your rolling surface and rolling pin with a drop of oil. Gently roll the stuffed ball into a 3-4 inch circle, applying even pressure. Be careful not to let the stuffing break through the dough.
4. 4

   Step 4

   • a.Fry the Kochuris
   • b.Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
   • c.To test the temperature, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface immediately.
   • d.Carefully slide one rolled kochuri into the hot oil. It will sink and then float up.
   • e.Using a slotted spoon, gently press down on the center of the kochuri to help it puff up completely.
   • f.Once puffed, flip it over and fry the other side until both sides are golden brown and crisp. This should take about 1-2 minutes per kochuri.
   • g.Remove from the oil and drain on a wire rack or paper towels to remove excess oil.
   • h.Repeat for all the remaining kochuris. Serve immediately while hot and puffy.

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