Peas Puri Bengali Recipe
peas puri bengali recipe. Fry for 2-3 seconds. Means you have to make a dough very soft by kneading do not add more water than required.
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Take all ingredients FOR PURI in a bowl.
Peas puri bengali recipe. Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame till they turn golden in colour from all the sides. Heat the ghee in a broad non-stick pan and add the cumin seeds. Srabanis Kitchen httpsyoutubeKpqJmPj0Y48 Please SUBSCRIBE TO MY CHANNEL.
Add little warm water at a time and knead into soft dough. Add the peas paste to it. You can do one thing add water as needed to make a dough do not add too much water at a one time.
Since I used frozen peas I blanched them in the Microwave for 5 mins. Heat oil in a wok. And start cooking in medium flame till the raw aroma of peas gone completely.
Then add the ground peas matar sugar and salt. Of Bhaja Masala Powder Salt and Sugar to the mixture and give the stuffing a mix. Heat oil in a small pan.
Peel the cardamom and powder the seeds in a mortar-pestle till finely ground. 1 cup plain flour maida 1 tbsp ghee. This is a famous dish and is called Matorsutir kachuri Karaisutir kachuri as these are the names of green peas in bengali.
Koraishuti or Matarshuti is the Bengali name of fresh Peas and Kachuri stuffed with Koraishuti is a popular Bengali winter foodINGREDIENTSTo make the Dough. For the Peas Stuffing Heat a nonstick pan and dry roast the clove red chilies bay leaf and cumin seeds. Roll a portion of the dough into a 100 mm.
Cover with a wet cloth and set aside In a kadhai or pan heat 4 tbsp Oil. Roll out a portion of the dough into a 75 mm.
Add the green peas lemon juice and salt and cook on a medium flame for 1 to 2 minutes while stirring occasionally. Add green peas to a blender and add little water too blend roughly Heat oil in a kadai and add hing ginger paste salt Now add roughly blended green peas to it and stir till raw aroma goes away Add roasted kalonji kalo jeera in. This green peas puri should be soft and fluffy.
There is no need to make a very fine puree. A coarse paste will do remember it will get cooked later. Koraishutirkochuri matarkikachori matarkikachorirecipebylifebefikarToday we will.
To make it fluffy and soft you need to make a soft dough with minimum water. Koraishutir kochuri is a deep-fried puffy bread stuffed with a filling of mildly spiced green peas or koraishuti Making kora. Powder it to a fine powder once it cools down.
When the seeds crackle add the green chillies and sauté on a medium flame for a few seconds. Now add 2 tea spoons of chaat masala one spoon of pani puri masala two pinches of black salt and half a tea spoon of rock salt to it and stir well. Place the vessel in the stove and keep it in high flame and boil the water for five minutes.
The kachori is made with green p. 3 diameter circle without using any flour for rolling on a greased rolling board and pin. Cook for few more minutes till the mixture leaves the edges of the pan and switch the flame off.
Drain on an absorbent paper. Saute for 3 minutes. Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
On a low flame add all the spice powders one by one - cumin powder cardamom powder red chili powder garam masala powder and asafoetida. Mince the peas in a food processor with green chillies ginger and some salt to taste. Koraishutir Kochuri Bengali Matar ki Kachori Easy Koraishutir Kochuri Recipe Green Peas Kachori - YouTube.
Let the mixture cool completely. Divide the dough into 10 equal portions. Switch off the stove and let it cool for a few minutes.
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