Bengali cuisine is truly rich, both in flavor and in dishes and preparations. Many of them are made from vegetables, legumes and greens, which provide nutrients. Although one of its characteristics is spiciness, if you are not a big fan of this flavor enhancer you can control it a little, although the ideal would be to taste these dishes with all the explosion of flavors that they mean. Proof of this is this Koraishutir Kochuri or Matar Ki Kachori or Peas Kachori, where it is served as a snack.
Hinger Kochuri is a delicious Bengali dish that stands out for its unique and unmistakable flavour. This fried bread filled with hing (asafoetida) is a delicacy that you cannot miss. Its aroma and texture make it a perfect option to enjoy at any time of the day. Personally, it is one of my favourite snacks that I turn to when I want to bring a bit of the magic of India to my table.
Hinger Kochuri is ideal for special celebrations such as holidays or family gatherings. Its preparation is a culinary art that demonstrates the love and care put into traditional cooking.Street food, Kachori is traditional in India. These are delicious little rolls or fritters that are served as an appetizer there, and are filled with vegetables or legumes, such as chickpeas or lentils. They are spectacularly good and suitable for vegans. They are even perfect for children (too much spice and heat, of course), as they are a different way of introducing vegetables into the menu.
I really like these simple Indian cuisine appetizers, which are also very healthy and light. This delicious appetizer is ideal to eat both hot and cold. On the other hand, if you are one of those people who does not like vegetables in excess, you have to try this recipe because it allows us to eat vegetables without giving up flavor or incredible textures.
Koraishutir Kochuri are simple, crispy, golden dough balls filled with pea paste, enriched with spices, predominantly cinnamon. A very tempting combination. The original recipe is a bit spicy, but like all the recipes we present, you can adapt it to your tastes.
They require some work, especially the manual stretching of the dough and filling. The other steps can be sped up by using a food processor. I have prepared the filling and the dough with the help of Thermomix, to save work.
Matar Ki Kachori is one of the traditional Ram Navami recipes. I accompanied the Matar Ki Kachori with a carrot chutney and panakam, a refreshing drink from South Indian cuisine. In fact in South Indian cuisine chutneys are made with vegetables like capsicum, cabbage, beetroot, sweet potato and pumpkin etc.
Recipe details
Category: Appetizers, Starters
Difficulty: Intermediate
Preparation Time: 20 mins
Cooking Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 6
Ingredients for the recipe
• 2 cups of wheat flour
• 1 teaspoon salt
• 1/2 teaspoon hing (asafoetida)
• 1/2 cup water
• 2 tablespoons of vegetable oil
• 2/3 cup chana dal (split peas)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ground black pepper
• Oil for frying
Step-by-step preparation to prepare the recipe
Step 1: Prepare the Dough
In a large bowl, add 2 cups of wheat flour, 1/2 teaspoon of salt and 1/2 teaspoon of hing. Mix all the dry ingredients well. Add 1/2 cup of water little by little while kneading until you get a soft and elastic dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
While the batter is resting, rinse and cook the chana dal until tender. Once cooked, drain and mash it to make a paste. In a pan, heat 2 tbsp of vegetable oil and add 1/2 tsp of turmeric powder , 1/2 tsp of cumin seeds and 1/4 tsp of ground black pepper . Add the chana dal paste and cook for a few minutes until everything is well mixed. Let it cool.
Step 3: Assemble the Kochuri
Divide the dough into small walnut-sized balls. Flatten each ball with your hands and place a teaspoon of the filling in the center. Close the dough tightly so that the filling is completely covered. Flatten slightly with a rolling pin.
Step 4: Fry the Kochuri
Heat enough oil for deep frying in a deep pan. Fry the Kochuri one by one on medium heat until golden brown on both sides. Drain on absorbent paper.
How to serve the dish
Hinger Kochuri is best served hot, freshly fried. You can present it on a large sharing platter, accompanied by chutney or yogurt sauce . It is also ideal to enjoy with a cup of hot chai.
Tips and Suggestions
For an extra kick of flavour, you can add some chopped fresh coriander to the filling. If you prefer a spicier filling, add a pinch of chilli powder . Hinger Kochuri can also be served with dal or sambar for a more complete meal.
