Koraishutir Kochuri with Aloo Dum Recipe: A Classic Bengali Delight

Koraishutir Kochuri is a beloved Bengali snack made with a delicate, flaky fried bread filled with a spiced green pea stuffing. It’s often served with Aloo Dum, a rich and flavorful potato curry. Here’s how to make this classic Bengali combination:

Ingredients for Koraishutir Kochuri:

For the Dough:

• 2 cups all-purpose flour (maida)
• 2 tablespoons vegetable oil
• A pinch of salt
• Water, as needed

For the Green Pea Filling:

• 1 cup green peas (fresh or frozen)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2-inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar
• Salt to taste
• Vegetable oil for frying

Ingredients for Aloo Dum:

• 4-5 medium-sized potatoes, boiled, peeled, and cut into cubes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup tomato puree
• Salt to taste
• Fresh coriander leaves for garnish

Instructions for Koraishutir Kochuri:

1. Preparing the Dough:

1. In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 2 tablespoons of vegetable oil.
2. Gradually add water and knead the mixture into a soft and smooth dough. Cover it with a damp cloth and let it rest for 30 minutes.

2. Making the Green Pea Filling:

1. In a food processor, blend the green peas, green chilies, and grated ginger into a coarse paste. Do not add water.
2. Heat a little vegetable oil in a pan. Add cumin seeds and let them splutter.
3. Add the green pea paste, garam masala, sugar, and salt. Cook the mixture for about 5-7 minutes, stirring continuously until it dries up and becomes a thick, non-sticky filling. Remove it from heat and let it cool.

3. Assembling and Frying Koraishutir Kochuri:

1. Divide the rested dough into small, equal-sized balls.
2. Take a dough ball and flatten it slightly with your fingers. Place a spoonful of the green pea filling in the center.
3. Carefully gather the edges of the dough to enclose the filling and form a smooth ball. Press it down slightly.
4. Roll out the filled dough ball into a small disc, about 4-5 inches in diameter, using a rolling pin.
5. Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot but not smoking.
6. Carefully slide the rolled-out kochuri into the hot oil. Fry it until it puffs up and turns golden brown on both sides. Remove it with a slotted spoon and drain on paper towels.
7. Repeat the same process with the remaining dough balls and filling.

Instructions for Aloo Dum:

1. Preparing the Potato Curry:

1. Heat 2 tablespoons of vegetable oil in a pan over medium heat.
2. Add cumin seeds, bay leaf, cloves, green cardamom pods, and cinnamon stick. Let them splutter and release their aroma.
3. Add the boiled and cubed potatoes. Stir-fry them for a few minutes until they turn slightly golden.
4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to coat the potatoes with the spices.
5. Add tomato puree and cook for 5-7 minutes, or until the oil starts to separate from the mixture.
6. Add water to achieve your desired consistency for the curry. Simmer for another 5-7 minutes, allowing the flavors to meld.

2. Serving Koraishutir Kochuri with Aloo Dum:

1. Garnish the Aloo Dum with fresh coriander leaves.
2. Serve the hot and crispy Koraishutir Kochuri with the rich and flavorful Aloo Dum.

Enjoy the Bengali Delight of Koraishutir Kochuri with Aloo Dum!

This classic Bengali combination offers a delightful mix of flavors and textures, making it a beloved treat for special occasions or as a hearty meal.

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