Green Peas Kachori with Dum Aloo / Koraishuttir Kachuri & Alur Dom

Happy that I could use this winter recipe from Bengal, and cater to a little nostalgia from a recent trip

• Part of the   South Vs. North Challenge created by  Divya Pramil of  You Can Cook Indian Food
• Recipe challenge by Sanoli's Kitchen Koraishuttir Kachori with Spicy Dam Aloo.

I found several  versions of Bengali Dum Aloo/ Alur Dom  in the blogosphere. Though similar to the Adraki Aloo Tamatar, this has  a roasted flavour. Everyone has a favourite with variations in spicing. I have used Sanoli's recipe but have also adapted Sangeeta's Mottorshuttir Kachuri and Alur Dom recipe. Had bookmarked it for sometime and finally got an opportunity to make it. Her tip on making the green peas filling is specially appreciated. Thank you!

Koraishuttir Kachuri
For Black and White Wednesdays managed by Cindystar and created by the Well Seasoned Cook Susan ; BWW # 72 hosted this week by Simona of Briciole

Kachuri / Green Peas Kachori

Ingredients for the Green Peas Filling

4 Cups of green peas

3-4 hot green chillies

1 tsp ginger paste

1/4 tsp asafoetida powder

1 tsp cumin powder

1/2 tsp salt

1/4 tsp sugar

*1 tbsp roasted sattu flour or  regular chickpea flour/besan

1-2 tbsps clarified butter

Method

1. Grind the peas and green chilies into a smooth paste
2. Heat the Ghee/clarified butter ( vegan recipe, substitute vegetable oil/mustard oil)
3. Add the asafoetida powder
4. Immediately add the green peas-chilli paste
5. Mix in the ginger paste and all the spice powders ( except besan)
6. Cook  the paste  on medium high for 5 minutes, stir often
7. Add the besan/chickpea flour and mix well
8. Cook until the moisture evaporates
9. Spread out the mixture in a wide plate, let it cool.

*Roasted besan flour will help bind the mushy, green peas mix without changing the flavour.

Ingredients for the Kachuri / Pastry Dough

3 Cups of Maida/ All Purpose Flour

4 tbsps of vegetable oil 

1/2 tsp Salt

1/2 cup to 3/4 cup water

Method

Add salt  and oil to the flour

Add water carefully, in small amounts,  to make a smooth dough

Knead well 

Pinch out around 20-22 lemon-sized balls.

Heat oil in a deep frying pan/ kadai.
Make sure that the oil in on medium high.
Test with a small piece of dough.
If it browns quickly, turn the heat down a bit.

Use about 1 1/2 tsps of the green peas filling as stuffing with each dough ball

*Using oil or ghee gently roll out the kachuri's/kachori's- 3 to 3 1/2 inches in diameter

Slide into the hot oil and let it come up slowly

Baste with oil so that it puffs up.

Drain on paper towels 
Serve hot with Alur Dom

Alur Dom, without onions and garlic

*Sanoli's recipe has an handful of green peas; it also uses yogurt to add tartness and richness to the gravy. For a vegan recipe, avoid the yogurt and clarified butter.

Ingredients 

1. 8-10 nos Baby Potatoes
2. 1 1/2 tbsps tbsp chopped ginger
3. 1/2 cup of tart tomatoes, finely chopped
4. 3 green chillies
5.  Pinch of  asafoetida
6. 1/2 tsp turmeric powder
7. 1/2 tsp Kashmiri Chilli Powder
8. 1/2 tsp coriander powder
9. 1/2 tsp cumin seeds
10. 1/2 tsp fennel seeds
11. 2 cloves
12.  piece of  Bay Leaf
13. 1/8 tsp sugar to balance the flavours
14. 3 tbsps coriander leaves, finely chopped and more for garnish.
15. 4 tbsps of oil or ghee
16. Salt

Method

Boil the potatoes, peel and keep aside.

Make a paste of green cardamom, cloves,  ginger and tomatoes. Keep aside.

Heat oil,

Temper cumin, fennel and bay leaf

Fry the potatoes until light golden colour

Add the spice powders-turmeric powder, Kashmiri Chilli powder, coriander powder and saute some more

Add the ginger and tomato paste
Let the paste cook down  on medium to low heat until it clings to the potatoes
Add about 1 cup of water + and the finely chopped coriander
Let it simmer until  the desired consistency or 5-8 minutes.
Serve with fresh sprigs of coriander.