The main star of this recipe is koraishuti aka sweet peas. I use frozen peas for a no fuss recipe. Sure this recipe does involve a few steps but it’s so worth it. Sweet peas mashed with fresh ginger, red chilies, salt and cumin and of course the sugar is so simply but so delicious. If you’ve seen enough Bengali food you know sugar is an essential ingredient. It balances all the spicy, savory items of a dish to make that quintessential Bengali flavor @sarchakra
PREP TIME: 25 mins
COOK TIME: 30 mins
YIELDS: Makes 12
- All purpose flour 3 cups
- Sugar 2 tsp
- Oil 3 tbsp
- Warm water ¾ cup
- Sweet peas 2 cups
- Salt to taste
- Dry red chili 4
- Sugar 1 tbsp
- Ginger 2 tbsp, chopped
- Asafetida a pinch
- Oil 1 tbsp
- Roasted cumin powder 1 tbsp
- Red chili powder 2 tsp
Oil for making the porotas
- Mix the dough ingredients till a smooth and soft dough forms.
- Rest the dough for half an hour.
- While the dough is resting, prepare the pea mixture. In a blender mix in peas, salt, ginger, red chilies. Mix into a smooth paste.
- Heat oil. Put in asafetida. Add the peas mixture. Put in sugar, cumin powder and red chili powder. Cook for a few minutes till the mixture starts to leave the sides of the pan. Let the mixture cool down.
- Divide the dough in equal parts and make smooth balls. Keep aside.
- Using a rolling pin roll out each dough ball. Stuff with a pea mixture and cover with the dough. Roll out into a large circle.
- Heat a pan. Cook the rolled dough on both sides. Brush some oil and cook again till nicely golden. Repeat for the rest.
- Serve Koraishutir Kochuri with Cholar Dal (Bengali Chana Dal) .
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