Karaishutir kachuri With Alur Dum / Green Peas Kachori with Dum Aloo
This was the 5th challenge of the
Sanoli Gosh of north team , posed this challenge of Matar kachori and dam
aloo to the the south team. To know more about the challenge and group ,visit divya's space click here.
made a kachori with peas filling, check here. In that I used the peas as whole.
In this recipe it was the grounded peas is
stuffed inside the dough and deep fried , which is served with the spicy dum
aloo. This spicy gravy goes well with
the sweet taste of kachoris from the green peas.
This green peas kachori is a Bengali delicacy
, served specially for the breakfast or dinner. I made it for evening , we
finished off in the evening itself.
I replaced maida fully with
the whole wheat flour to make these kachoris.
Bengalis make these during
winter season, as green peas is available abundantly then. We can make with the
dried green peas also.
The recipe may seems long and difficult , but it was so easy to make with
Green Peas Kachori –
This kachori is made with
the grounded green peas stuffed In the dough and deep fried in hot oil.
For dough :
Whole wheat flour / Maida –
Oil – 2 tbs
Salt to taste
Water as required
For the filling :
Green peas – 2 cup
Ginger – 1’’
Sugar – 1 tsp
Hing/ Asafoetida – ¼ tsp
Cumin powder – 1 tsp
Oil / ghee – 4 tbs
Green chilly – 2 - 3
Grated Ginger – 1 tsp
Salt as required
Making of Dough :
Mix the flour , salt and oil together.
Knead it well by adding the
required water and make a soft dough. About half the quantity of water is
needed. Say for two cup of flour 1 cup of water is needed.
Cover the dough and let it
For filling :
Grind the green peas and green chilli to a coarse paste.
Melt the butter , add the
Now add the grounded green
peas paste. Stir well in medium flame. There will be a nice aroma of the green
Add the grated ginger and
Add the cumin powder ,
sugar and salt , mix well.
Keep stiring till all the
water content is evaporated.
Let it cool and make into
Filling for the kachoris is
Some will add freshly
roasted and grounded red chilly and cumin powder as well as aniseed power. These
will act as flavouring and spicy agents.
Making kachoris :
Take the dough and shape
into small round balls.
Press a ball with the
rolling pin to a circle of 3’’ diameter.
Place a ball of the filling
and cover on all sides. Seal the edges well to avoid leaking of the filling.
Press again with the
rolling pin to 5’’ diameter .
Deep fry the prepared
kachori in hot oil.
Fry till golden brown on both sides.
Another Method – Pressing with
Take a dough ball , place
it in the left palm and press it with the right hand fingers and flatten.
Place the filling in the
Cover all the sides.
Flatten again with the
Deep fry the kachori in hot
Repeat the same with the
remaining dough and filling.
Green peas kachoris is
This has a sweet taste; I liked
it without any sides.
Dum Aloo - Spicy Potato Gravy
I had already posted kashmiri dum aloo . I like this gravy with roti and pulov. I usually use the baby potatoes in making this gravy.
This Bengali version uses hing while tempering.
Baby potatoes – ½ kg
Asafetida – ¼ tsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Handful of Green peas
Bay Leaf – 1
Green chilli – 3 – 4
Tomato – 1
Turmeric powder – ½ tsp
Cumin powder – ½ tsp
Grated ginger – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Sugar – ½ tsp
Garam masala – ½ tsp
Chopped coriander leaves
Curd – 1 cup
Oil – 2 tbs
Salt as required
Wash and cook the baby potatoes.
Remove the skin and keep aside.
Heat a spoon of oil , add the potatoes and sauté till golden brown. Keep aside.
Add the remaining oil in the same pan.
Add the asafoetida, cumin seeds and fennel seeds. Let it crackle. Add the bay leaf and sauté.
Add the chopped tomato , grated ginger and slit green chilies Sauté well till the tomatoes are mashed well.
Add the green peas and sauté for a minute or till oil separates on top.
Now , add the chilly powder , coriander powder , garam masala ,turmeric powder and cumin powder . Saute for a minute till raw smell leaves.
Add the sugar and required salt, mix well.
Add the curd and mix well. Add half cup of water and allow to boil.
Add the sauted potatoes and cook on medium flame for five minutes.