Durga puja, the greatest festival of Bengalis is just a few steps away.All of us eagerly wait throughout the year to celebrate and enjoy this puja. One can see in each street the preparation is in its last stage, there is plenty of banners, decorations with lights and much more everywhere, So ‘Happy Durga Puja’ and ‘Sharadiyar Subecha’ to all my followers and friends.
The festival is incomplete without food and the four days of the puja consists of different dishes from Sweet Dishes to Rich Non Vegs. Kolkata Food Bloggers not behind to celebrate and has arranged a unique way to celebrate the puja by sharing traditional Bengali recipes. I am lucky enough to be a part of this event and as the week is for “Vegetarians”,I decided to share one of the most common and simple one, ‘Karaishutir Kochuri’ or ‘Green Peas Kachori’ .
Though Durga Puja starts just after ‘Mahalaya’ and ends on the tenth day that is ‘Dashami’ or Dasehara but for Bengalis it is of four days starts from ‘Shasti’ the sixth day. It is said that on the day Maa Durga comes to ‘Baper bari ‘means Father’s place that is to the Earth with her four babies. One can’t express the way Bengalis celebrate the puja but has to come to Kolkata and has to see with his own eye.
Asthami and Navami are the two most important days for Puja and for our Kitchen. Most of Bengalis celebrate Asthami with Vegeterian dishes. Luchi or Kochuri becomes its part with suitable curry like Pumpkin Chochori, Coliflour Dalna, Cholar Dal, Chatney and offcourse different sweet dishes. Bhog is also a part of this day. On Navami , all Traditional Bengali rich non-veg dishes used to prepare.
Though I decided to share Karaishutir Kochuri but it is basically a dish used to prepare on winters as there is plenty of Green Peas available in local market. But as frozen one is available very easily now a days so it is not a problem. Hope you all like this simple and common a must recipe. Enjoy the puja to the fullest and eat like a Bong…
For making dough:
· Flour -2 cups
· White oil -2 tbsp.
· Salt - 1/2 tsp.
· Water as you required to make soft dough
· Fresh peas or in absence frozen peas – Big one cup
· Garam masala powder -1 tsp.
[Take one green cardamom, 2-3 cloves, very small piece cinnamon, and ¼ tsp. of fennel seeds .Dry roast all things and blend it.]
· Asafetida -1 pinch
· Salt to taste
· Sugar -1 ½ tsp.
· Grated ginger -1 tsp.
· White oil -2 tsp.
· Sufficient white oil for frying
· For making dough take a big mixing bowl and put all mentioned ingredients and mix it well.
· Add required water slowly and make soft dough.
· Cover it with a damp cloth and leave it for ½ an hour at room temperature.
· Blend green peas in blender adding little water. Adding water helps to make the paste fine.
· In the meantime to ready the stuffing, take a kadai and add oil.
· When oil is moderate hot add asafetida and grated ginger, just mix and add green peas paste.
· Stir and cook it for a minute. After that you will notice that the green peas paste becomes bit dry as water evaporates.
· Then add salt, sugar and cumin powder. Mix it and cook it by constant stirring.
· After 1-2 minutes add garam masala powder and cook it for 8-10 minutes by constant stirring.
· A nice aroma will start to come and it will begin to stick over the kadai. So the stuffing is completely ready.
· Now from the prepared dough make small equal balls. Take one ball into your palm. Using palm make a small container shape and stuff freshly prepared mix into it and close its mouth.
· Using a rolling pin flatten to shape like a ‘Puri/Luchi’ and deep fry in sufficient hot oil.
[Tip: When add ginger and asafetida into oil, oil should be moderate hot. Otherwise ginger and asafetida may burn in the very hot oil.]
· It is ready and best fitted with ‘Cholar Dal’ or ‘Allor Dum’.
“Durga Puja Special” recipe specially made for Kolkata Food Bloggers ongoing event ..and Subha Sharidiya to all...