There’s something about the cold winter winds that makes you crave greasy, fried food. Like the koraishutir kachori, an authentic Bengali snack. It’s essentially a puffed bread (like puri) made from a dough of all-purpose flour and stuffed with peas (a seasonal winter produce), flavoured with spices like chilli powder, cumin powder, and more.
Add maida, salt, and ghee to a bowl. Give everything a good mix, ensuring the ghee is incorporated through the flour. Gradually add water in intervals to knead the dough into a smooth, soft dough. Cover the dough with a wet napkin. Keep aside for 30-45 minutes.
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Step 2: Grind the peas
Thoroughly rinse the green peas under running water. Then add them to a grinder or blender and pulse (without adding water) till they reach a semi-coarse consistency. Also, peel the cardamom and finely grind the seeds to a powder in a mortar and pestle.
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Step 3: Make the stuffing mix
Add oil to a small pan and place it on a low flame. Now, add ground cardamom, cumin powder, red chilli powder, garam masala, and hing, and sautè for 10-12 seconds. Then add the ground peas, sugar, and salt and sautè for 5-6 minutes. Lastly, add the besan and continuously stir for another 2-3 minutes before turning off the heat. Let the stuffing cool. Note: stuffing should become dry and mash-like, not pasty.
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Step 4: Roll the dough balls
Make lemon-sized balls from the dough. Take one and cover the remaining with a damp kitchen towel (to prevent the dough from drying out). Lightly grease your hands with oil and flatten the ball with your palm. Apply oil to both sides of the flattened dough, place it on a rolling board dusted with flour, and roll it into a 3-inch-wide circle.
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Step 5: Add the stuffing
Place a small portion of the stuffing (about a tbsp) in the centre of the rolled dough. Bring the edges of the dough towards the centre and press together. Now, roll the stuffed kachori again to a 4-inch wide circle. Gently roll the dough to prevent tearing. Each dough should take about 2 minutes.
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Step 6: Fry the stuffed koraishutir kachori
Heat oil for deep frying in a kadai or pan on medium heat. Check if the oil is hot by dropping a small piece of dough in it. If the dough rises slowly and steadily, the oil is ready. If it browns immediately, the oil is too hot. Now, gently drop the kachoris, one by one, into a hot oil. Use a slotted spoon to add a little oil on top. Once it puffs up on one side, turn over and fry the other side.
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Step 7: Drain and serve
Once it turns crisp and pale golden, remove with a slotted spoon and drain on kitchen paper towels. Make sure not to overcrowd the pan. Fry in batches, if needed. Serve the warm kachori with aloo curry or pickle.
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