Recipe for Peas Kachori and Aloor Dum
Peas Kachori is one of the sought after breakfast dish for Bengalis and popularly called as Karaishutir Kachori. It is mostly eaten with aloor dum, and kosha mangsho (dry mutton curry). The dough is made out of flour or maida and is very similar to luchi dough. It is stuffed with mild spicy green peas. The outer surface has very soft texture and not flaky or khasta like the other Indian Kachori.
Ingredients for the Kachori dough:
- 1 cups maida or all-purpose flour
- 1 tbsp ghee or oil
- Water as required
- ½ tsp salt
Ingredients for the green peas stuffing:
- ½ cup fresh or frozen peas or matter
- ½ tsp garam masala powder (optional)
- 1 green chillies, chopped
- ½ inch ginger, chopped
- ½ tsp Fennel seeds
- 1tsp Sugar
- Salt as require
- Oil for deep frying
- ¼ tsp Hing (Asafoetida)
- 2 tbsp besan
- In a bowl add the flour, salt and ghee or oil.
- Add water in and knead to smooth and soft dough.
- Cover the dough with a wet napkin and keep aside for 20 minutes at room temperature.
- Take peas, salt, sugar, ginger, add little water and grind it.
- Heat oil in a pan.
- On a low flame, add fennel seeds, all the spice powders one by one – cumin powder, garam masala powder and asafoetida.
- Fry for 2-3 seconds.
- Then add the ground peas, sauté for few minutes till little dry.
- Take the stuffing in a bowl or plate and let it cool. Add besan or atta in it.
- Prepare small balls from the stuffing and keep aside.
- Put stuffing in the maida dough and make balls.
Heat oil or ghee in a wok enough to deep fry the kachori. Once the oil is heated, slowly slip one kachori. Press gently with the frying spoon so that each becomes puffed. Slowly turn the kachori to fry the other side. Fry till the kachori are golden brown.
Recipe for Bengali Aloor Dum
- Baby potato 10-12 pieces
- 1-2 lightly crushed Green cardamoms,
- 1” pc whole or lightly crushed Cinnamon stick,
- 2/3 whole cloves,
- 2 Bay leaves (tej pata)
For the Masala:
- Paste of 1 large onion
- 1 tsp Ginger/Garlic paste
- 2 tomatoes
- 1 tsp Turmeric powder
- ½ tsp Garam Masala powder
- 1 tsp Cayenne pepper
- 1 tsp Kashmiri mirch powder
- 1 tbsp sugar
Oil for frying
- Freshly chopped Coriander leaves,
- 1tbsp kismis
- Bring water to a boil with little salt and parboil the potatoes. Peel the potatoes and keep them whole.
- Heat oil and sauté the potatoes, adding a pinch of turmeric powder, cayenne pepper & salt. Sauté the potatoes till they are light golden. Keep aside.
- In the same oil, add the bay leaves, green cardamoms, cinnamon stick, cloves and asafoetida and sauté for a few minutes.
- Add the onion paste and fry until oil separates. Now add the ginger/garlic paste and fry until oil separates.
- Add the tomato and sauté till nicely blended with the onion-garlic-ginger paste.
- Add the turmeric powder, Kashmiri mirth, garam masala powder, salt, sugar and lemon juice and blend the spices and onion-ginger-garlic paste well and cover and let it simmer on low heat until the masala-mix is cooked.
- Now add the potatoes, and mix everything well with the masala. Cover and let it simmer on low/medium heat for another few min.
- Add a little water and give it another good stir and pressure cook until it gives way to moist gravy and the potatoes are cooked. The gravy should not be too liquid or too thick. It should be of the consistency where the gravy and the masala will nicely coat the potatoes.
- When done, garnish with fresh coriander leaves, and kismis
- 1 tsp Ghee (optional but it lends a good flavor).