I love cooking , especially for my kids, and with their active help sometimes over the weekends and vacations. Bengali's love to eat, feed others and cook. My cooking is very special cause i learnt it not only from my parents who were originally from Bangaladesh, but also from my mother -in-law who is from west bengal ,India.
Ingredients:
Ingredients:
Refined flour – 300 gms
Ghee / Oil – 4 tbsp
Water – 4 ½ tbsp
Green Peas – 500 gms shelled
Asafoetida – ½ tsp
Chilli powder – ½ tsp
Cumin-chilli powder – 2 tsp
Salt – to taste
Sugar – 2 tsp – or to taste
Oil – for deep frying
How I prepare the kochuri:
1. Cumin-chilli powder: Roast 1 tsp cumin seeds and 2 red chillies on a griddle till they are crisp to the touch. Grind to a fine powder.
2. Combine the refined flour, 1tsp salt, 2 tbsp ghee / oil, water and knead into a stiff dough. Refrigerate for 2 hrs.
3. Grind the peas to a fine paste.
4. Heat 2 tbsp ghee / oil in a wok.
5. Lower the flame and add the asafoetida.
6. Add the pea paste, sugar, salt to taste and chilli powder. Mix well and cook for 5-6 min on a low flame, stirring all the while so that it does not burn.
7. Add the cumin-chilli powder and cook for another 2 min.
8. Remove from fire and keep aside.
9. Divide the dough into equal portions, each the size of a medium lemon.
10. Shape each portion into a disk about 2 inches in diameter.
11. Make a well in the middle, add adequate stuffing and cover it.
12. Roll each into a disc about 3 inches in diameter.
13. Deep fry on a low flame till golden brown in colour.
14. Drain excess oil and serve hot
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