Tuesday, February 26, 2013

Karaishutir kachuri With Alur Dum / Green Peas Kachori with Dum Aloo

  This was the 5th challenge of the SNC .


 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.

  I had 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 minimal preparations.


Green Peas Kachori – Bengali Recipe

This kachori is made with the grounded green peas stuffed In the dough and deep fried in hot oil.

Requirements :

For dough :

Whole wheat flour / Maida – 2 cup

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

Method :

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 rest.

For filling :

Grind the green peas and  green chilli to a coarse paste.

Melt the butter , add the hing.

Now add the grounded green peas paste. Stir well in medium flame. There will be a nice aroma of the green peas.

Add the grated ginger and mix well.

Add the cumin powder , sugar and salt , mix well.

Keep stiring till all the water content is evaporated.

Let it cool and make into small balls.

Filling for the kachoris is ready.

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 hand

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 center.

 Cover all the sides.

Flatten again with the fingers carefully.

Deep fry the kachori in hot oil.

Repeat the same with the remaining dough and filling.

Green peas kachoris is ready.

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.

Requirements :

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

Method :

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.

Add the chopped coriander leaves and mix well.

Dum aloo is ready to serve.

Serving :

Serve the hot kachoris with the spicy dum aloo.


  1. yummy aloo and yummy kachori and yummy yummy presentation:)well done:)

  2. Nice recipe dear..kachori looks delicious!

  3. So perfectly done dear..Looks so good...Well explained too :) Nice step by step clicks!:)

  4. Kachoris and dum aloo looks very delicious and perfect. Wonderful presentation. Loved it.

  5. WE generally make pur (stuffing) one day in advance so it hardly takes few minutes to enjoy these hot luchis

  6. Dont pull me again to make some,these kachoris are really amazing and we loved and enjoyed thoroughly.Beautiful post sis.

  7. So perfectly done dear..Well explained with step by step pic...

  8. yummy looking combo's :) very well explained and i like all your clicks dear :)

  9. Very well done! I already want to make it again, seeing all your lovely posts :)

  10. You have done it so perfectly dear, looks superb and I am sure you loved the combination...

  11. Delicious kachuri and aloo dum you nailed it down.

  12. Well explained n loved ur detailed post dear, wonderful...

  13. Nicely explained ....Loved the clicks too dear !!!

    Today's Recipe
    Paal Kozhukattai

  14. The stuffing and the neat presentation makes it easy to understand lovely job dear.