This peas kachori has become staple food with Bengalis during the winter months —
This is basically luchi stuffed with mashed peas and while making these became somewhat nostaligic — went back to our childhood days — when with the first whift of cold air in Kolkata —this was the first menu of our weekend days that used to be prepared in our kitchen —
I have been making these puris for several winters now , and since I have started writing blogs— thought of sharing this recipe with you all friends — hope you will like it too — 🙂
This has taken 2nd place in Bengali cuisine immediately after luchi torkari
- 500 gm of all purpose flour
- 1 tbsp of oil
- 1 tsp of vegetable oil
- 500 gm of green peas
- 2 green chilli
- 1 tsp of ginger paste
- 4 tsp of cumin and dry red chilli powder
- 4 tsp of fennel seed powder
- 2 tbsp of mustard oil
- Salt to taste
- 2 tsp of sugar
Method: For puri Put all the ingredients together in a medium bowl and knead it into a soft dough and keep it aside for 1 hour. For stuffing : Wash the peas and put it in a blender together with 2 green chilli and ginger paste.
Make it into a smooth paste.
Heat mustard oil in a non-stop pan , add some kalonji , when it starts spluttering add in the pea paste .
Start cooking on slow flame till the raw flavour of peas disappears completely Add in the dry roasted Masala, adjust the seasoning .
Put off the flame when the paste starts to leave the side of the pan
Roll out some puris from the prepared dough —
Make small balls out of the filling and place it in the centre of the puris — seal the edges –roll it out again into small puris —
Heat required quantity of vegetable oil and fry the puris till both sides puff up —
Serve it with alur dum — your weekend dinner is set —- 🙂