Matar Kochuri (fried Bread Stuffed With Peas) Recipe
Yield: 12 KochurisRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Ghee,
1 pinch: Cumin seeds,
1 pinch: Asafetida,
3/4 tsp: Ginger, grated
1 1/2 cup: Green peas, boiled & mashed
1/4 tsp: Salt,
1 pinch: Turmeric,
1 pinch: Sugar,
1 pinch: Garlic powder,
1/4 tsp: Cayenne,
1/2 tsp: Cumin, ground & roasted
Luchi dough,
Oil for deep-fat fring,
Directions:
Heat the ghee & fry the cumin seeds, asafetida & ginger for a few
seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook,
stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin
powder & continue to cook for 5 minutes or until all the moisture has
evaporated. Remove from the heat & allow to cool. Form into balls
about the size of grapes.
Prepare the luchi dough as directed in Luchi recipe. Divide the dough
into 12 balls. Press a thumb into the centre of each dough ball to
form a cup. Fill this cup with a portion of the pea mixture. Reform
into a ball so that the pea mixture is enclosed inside. Flatten the
balls & roll very carefully so that the filling remains inside, into
circles about 2" to 2 1/2" in diameter. Heat oil till hot & fry
until the kochuris are light brown, crisp & puffed. Drain & serve
immediately.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook,
stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin
powder & continue to cook for 5 minutes or until all the moisture has
evaporated. Remove from the heat & allow to cool. Form into balls
about the size of grapes.
Prepare the luchi dough as directed in Luchi recipe. Divide the dough
into 12 balls. Press a thumb into the centre of each dough ball to
form a cup. Fill this cup with a portion of the pea mixture. Reform
into a ball so that the pea mixture is enclosed inside. Flatten the
balls & roll very carefully so that the filling remains inside, into
circles about 2" to 2 1/2" in diameter. Heat oil till hot & fry
until the kochuris are light brown, crisp & puffed. Drain & serve
immediately.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp