Sunday, December 8, 2013

Motorshutir Kochuri & Aloo Dum - A Quintessential Winter Breakfast Dish

Come winter and there is an array of green vegetables around you. Of all the winter veggies green peas are my favourite. So much so that a bowlful of boiled peas with a dash of butter,salt and pepper would make my day. Sadly the boys in my house especially the husband is totally averse to it. But us women always find a way to camouflage things in food. If I could have my way I would add a handful of peas in everything - even the everyday dal. Well since I don't have my way I try and make this particular dish - Motorshutir Kochuri very regularly every winter and I don't know how or why the husband eats it too. This dish is very popular in most bengali households during winters and even if not making at home can be easily procured from the neighbourhood sweet shops. It is traditionally served with aloo dum - a spicy potato curry.

Today I was very pleasantly surprised when my 6 year old brat wanted to taste some and ended up eating two kochuris which is a big thing for me. So here's my recipe of Motorshutir Kochuri - Deep fried flatbread with a peas filling served with some Aloo Dum - spicy potato dry curry

Ingredients for the Kochuri /Flatbread

For the filling:

Green peas/Motor shuti or Korai shuti - 1 cup 

Green chilli - 1 nos - adjust acc to taste

Ginger paste - 1 tbsp

Asafoetida /Hing - 1 tsp

Fennel powder /Saunf powder - 1 tsp

Salt - to taste

Sugar - a pinch

Refined oil - 1 tsp + enough to fry the kochuris/pooris

For the kochuri /flat bread: Note - Traditionally kochuri is made only with flour/maida but I use half wheat flour for health reasons.

Wheat flour /Atta - 1 cup

Flour - 1 cup

Salt - 1 tsp

Ghee - 1 tbsp

Mix everything together and make into a dough - like one makes for rotis /parathas - cover with a damp cloth and keep aside.

Ingredients for Aloo dum/spicy potato curry:

Potatoes - 2 medium - boiled and cut into cubes

Onion paste - 2 tbsp

Ginger paste - 1 tsp

Tomato puree - 1 tbsp

Turmeric powder - 1 tsp

Kashmiri red chilli powder - 1 tsp

Salt - to taste

Sugar - 1 tsp

Mustard oil - 1 tbsp

Garam masala powder - 1 tbsp - Just dry grind together some green cardamom ,cloves and cinnamon for this.

Fresh coriander - a handful chopped

Method to make kochuris:

Put all the ingredients listed under filling except the oil and asafoetida in a grinder and grind to a smooth paste.

In a pan heat the oil , once hot add the asafoetida/hing. Next tip in the grounded pea mixture and fry well till the mix becomes dry and has no moisture in it.

Take it off heat and keep aside to cool down.
Now to make the kochuris. Take the dough and make little balls out of it. Roll it out a little bit on a flat surface and add a tsp if the peas filling that we made.

Very gently gather the sides and make into a ball. Flatten it out and roll into a puri /flatbread. It will be a little thick and not as thin as a poori or paratha.
In another kadhai , heat enough oil to fry the kochuris. Once hot , add the kochuris to the hot oil and fry till nice golden brown on each side. Remove with a slotted spoon and drain on a tissue paper.

Method to make Aloo dum:

In a pan heat 1 tbsp mustard oil. Once the oil has reached its smoking point ,turn down the heat and add the garam masala powder. Next add the onion and ginger paste and fry till nice golden brown in colour.
Once that is done , add the boiled and cubed potatoes, dry spices and the tomato puree and mix it well. Fry for 2 mins and then add half a cup of warm water. Cover and let it cook till the water has dried up. Garnish with coriander leaves.

Serve the kochuris and aloo dum and enjoy a lovely breakfast.



1 comment:

  1. Super cool recipe! Archita can I reach you in any private mail? Would be great!