Koraishutir Kochuri or Peas Kochuri is a typical breakfast item on winter days in Bengali household. Here it is proof that we Bengalis love anything which is deep fried in oil, no matter what time of day we are munching it! Personally I do not prefer fried or oily food on breakfast or early morning. So when it comes to ‘Korashutir Kochuri’, ‘Hing er Radhaballavi’ or ‘Aloo Paratha’ I simply push my breakfast time a little further so that I can skip my lunch and simply have my Brunch!
My mother always prefers to make ‘Koraishutir Kochuri’ in dinner as because peeling the peas and making the filling out of it is a bit time consuming. Luckily we are blessed with the frozen foods where you can find peas any time of the year, but my Mom always prefers to make it with fresh shelled peas.
As I have mentioned earlier avoid making too oily food so this time I have decided to make ‘Koraishutir Paratha’ or ‘Matar Paratha’ with very little oil. It is fried flat bread stuffed with slightly sweet stuffing of green peas. It is similar to ‘Koraishutir Kochuri’ but differs in size and frying process. It is bigger in size and fried with 1 or 2 spoon of oil in tava or frying pan. The taste of the stuffing varies from sweet to spicy from one house hold to another. But generally peas, ginger, cumin, red chilli/green chilli is used as core ingredients. And as for the shells of the paratha or pooris all purpose flour is used instead of whole wheat atta.
You can serve these parathas with ‘Niramish Aloor Dum’ or aloor charchari but I prefer with Aam Gurer Morobba. Enjoy your winter breakfast!
For the dough:
For the filling:
- In a mixing bowl add flour, salt and oil. With your finger tips rub in the oil into the flour.
- Now gradually add water working the flour into a dough. Knead the dough till it does not stick to your fingers at all. Keep on kneading till the dough becomes smooth and soft. The dough should neither be hard nor too soft.
- Cover with a damp cloth or damp kitchen towel and let it rest for 15-20 minutes.
- In a pan dry roast cumin seeds and dry red chilli and grind it in a smooth powder.
- In a grinder grind peas in a smooth paste.
- In a wok or pan heat oil and add nigella seeds.
- Add green peas paste, ginger paste and start frying in low heat. Stir continuously.
- Next add sugar and salt and sauté till the paste start releasing oil and the colour changes slightly dark and raw smell is not there.
- Remove from heat and add dry ground masala and garam masala.
- Wait until the filling completely cooled down.
- Once again knead the dough and make small ping-pong sized balls (10-12 nos) from it.
- Now start rolling the balls in a small disc.
- Make a small ball out of the stuffing and put in the center of the disc.
- Bunch up all sides to make a bundle.
- Now pinch the dough to cover up the opening and flatten it out on the palm of your hand.
- Roll out smearing a little oil as you go.
- Now heat oil in a tawa or flat frying pan and shallow fry the parathas till both sides turn slightly crispy.
- Enjoy these with some ‘Niramish Aloor Dum’ or ‘Aachar’.