Ingredients
For the filling
450 gms green peas
1 green chilli (ground finely into a paste)
1/2 inch ginger (grated)
1/2 tsp cumin seeds
2 tbsp Bengali garam masala (a fresh grind of roasted coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, bay leaf and dry red chilli)
1/4 tsp turmeric
1/4 asafoetida
1 tsp sugar
salt to taste
1 tbsp white oil
For the dough
2 cups maida or refined flour
1 tbsp vegetable oil
salt, a pinch
For deep frying
2 cups of oil (or more, if required)
Method
For the dough, add salt and oil to the maida and mix it well in a large bowl. Add water to the mixture and knead it into a soft dough.
You may have to add water at short intervals for it to become soft, but ensure the dough is non-sticky. Wrap the dough in cling film and keep aside for some time.
Heat oil in a deep-bottomed vessel over a medium flame. Add cumin seeds, and once they start splattering, add grated ginger and green chilli paste.
Add the green peas, garam masala, turmeric, asafoetida, sugar and salt. Keep stirring and add some water to avoid the filling from getting burnt and sticking to the pan. Cover with a lid and let it cook over a low flame.
Once the green peas mixture cools down, mash it with a wooden masher or give it a quick blitz in a hand blender.
Pull out small amounts from the dough and make small round dough balls. Flatten each dough ball gently on the palm with your fingers. Take a teaspoon of green peas mixture, place it on the middle of each flattened dough, and carefully fold up the edge so that the filling stays nicely inside each dough ball.
With a rolling pin, roll out each dough with the filling into flattened circular pieces (approximately 4 inches in diameter).
Heat oil in a wok. Gently slide each Kochuri into the hot oil and fry until it fluffs up nice and crispy. Serve hot.
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