Koraishuti’r kochuri / peas kochuri being one of the quintessential Bengali winter delicacy which is a must in every house hold. In this recipe we will see what makes this different from the rest of the peas kachoris. Bhaja masala (roasted and ground spices) and no onion and garlic used in making the stuffing makes the kachoris taste different. Besides, If you want to cook food with minimal ingredients you must try Bengali cuisine. You will see how magic is created with least possible ingredients. i have a couple of recipe that you can check
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I love the Bengali samosas, Bengalis will agree how it is different from the rest of the samosas that you get all over India. I have a healthy baked version of the same here. You must certainly try it, if you haven’t already.
Because Koraishuti’r kochuri is my favorite I wanted to recreate it with a healthy twist. I have used whole wheat flour and roasted chick peas flour for the momo. Some people who tasted and said this was the heights of fusion. Well, if you don’t bring about innovation in your cooking you’ll be stuck to the same old recipes and never come up with anything new! Likewise, the same should be our approach to life as well, only then we can break the monotony.
Let’s see the recipe of Koraishuti’r kochuri inspired momo.
How to make Koraishuti’r kochuri inspired momo
For the dough
- Whole wheat flour 3/4 cup
- Roasted Besan (chick pea flour) 1/4 cup
- Oil 2 tablespoon
- Salt 1 teaspoon
- Warm water as required
For the stuffing
- Shelled green peas 1 cup
- Vegetable oil 2 tablespoon
- Ginger chilly paste 1 teaspoon
- Hing (Asafoetida) 1/4 teaspoon
- Bhaja moshla 2 teaspoon (see notes)
- Salt to taste
- Sugar to balance
Method to make Koraishuti’r kochuri inspired momo
Preparation of the dough
- First take whole wheat flour, roasted besan, salt and oil. Rub the flour with the oil.
- Add warm water slowly to form a soft dough. Keep the dough covered for half an hour.
Preparation of the stuffing
- Coarsely grind the peas in the mixer grinder.
- Heat oil in a non stick Kadai. Temper it with hing and ginger chilly paste. Saute for a minute.
- Add the ground peas and cook till the raw aroma of peas are gone.
- Finally add 2 teaspoon of Bhaja moshla, salt and sugar. Mix them all well and cook for few more minutes until the peas mixture leaves the sides of the Kadai and comes together.
- Turn off the flame and allow the stuffing to come to room temperature before using.
Preparation of the momos
- Divide the dough into small portions. Roll them into thin discs. Keep the centre thick and the edges thin.
- Place a tablespoon of the stuffing in the center.
- Lift one side of the edge and start to pleat. Join the pleats towards the other end and join them in the center.
- Likewise prepare all the momos in the same way and keep them in the greased pan keeping space in between. Cover the momos with a damp cloth until all the momos are shaped to prevent them from drying.
Steaming the momos
- Heat 2 cups of water in electric rice cooker or pressure cooker. Once the water comes to boil, place the pan in the cooker.
- Steam the momos for 8-10 minutes. If they are larger in size, then may be a few more minutes extra.
- The momos will appear glossy and will not be sticky to touch, that indicates, they are done.
- Serve the momos hot with coriander chutney.
- Bhaja moshla – dry roast equal quantities of cumin seeds, coriander seeds and few dried red chillies. Grind them to a coarse powder with your mortar and pestle. Or a mixer grinder if you are making a bigger batch.
- Do not over do the steaming as that will make the dough dense,hard and dry. The time taken will vary, it will depend on what apparatus you are using for steaming and it’s size, the size of the momos etc.