Koraishutir Kochuri (peas Puri)

This is a popular Bengali dish which I learnt from my friend's Mother in Law. I fell in love with this dish when I first tasted it few weeks ago and immediately decided to share this recipe with everyone.

Picture of: Puri
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Sapna Shaw's Secret Indian Recipe !
Serves: 
5

Preparation Time: 
30 mins
Cooking Time: 
30 mins

Complexity: 
Advanced


Ingredients: 
FOR PURI--
3 Cups Maida
5 Tbsp Ghee or dalda
1/2 Tbsp Salt
1/2 Tsp Ajwain
1/2 Tsp Kalonji (Kala Jeera)
Warm water for kneading the dough
FOR FILLING--
500 gms Green Peas
1 1/2 tsp finely chopped ginger
A pinch of Hing
2 Green chilies finely chopped
1 tsp Jeera
Salt to taste
Oil for deep frying + 4 tbsp for cooking the filling
Directions: 
Take all ingredients FOR PURI in a bowl. Add little warm water at a time and knead into soft dough. Cover with a wet cloth and set aside
In a kadhai or pan heat 4 tbsp Oil. When hot, add jeera & hing when jeera starts to splutter add chopped ginger and green chilies. Give it a quick mix.
Now add the green peas and salt to taste mix well. Add about 1/2 cup of water or as required and let it cook for 10 mins covered on medium heat.
The mixture should be all dry. Adjust seasoning and remove from heat. Let it cool.
Once the mixture cools down, with a help of a potato masher mash the peas in to a fine mixture. The mixture may be a little lumpy which is fine
Heat oil for deep frying in a deep pan or kadhai
Take the dough prepared earlier. Make small round balls. Don't make them too small, as the peas filling will spill out
Now take a ball, make a well in between and add a spoonful of peas mixture and cover the opening. To make it easy, you may roll the dough to a small circle place the filling in between and bring together all edges.
Now slowly roll the ball with filling into flat bread. It should be of a small puri size
Deep fry the puri in oil, on low heat.(So not fry on medium or high heat) Cook till it slightly turns golden.
Serve hot with Aloo ki sabzi.
Footnotes: 
Make sure you knead the dough using warm or hot water. It's easy to handle maida using warm water