INGREDIENTS
To make the dough:
· All purpose flour: 800g
· Salt: Half tsp
· Sugar: Half tsp
· Sunflower oil: 2 tbsp
To make the stuffing:
· Green peas (fresh or frozen): 1kg
· Ginger paste: 2 tsp
· Green chili: 1-2 pcs
· Salt: 1 tsp
· Sugar: 1 tsp
· Asafoetida/Hing: half tsp
· Cumin powder (dry roasted): 1tbsp
· Chili powder: 1tsp
To fry:
· Refined oil for frying
INSTRUCTIONS
To make the stuffing:
1. Make a smooth paste of green peas and green chilies together.
2. Heat oil in a non-stick pan. Temper the oil with ginger paste and asafoetida. Cook for 30 seconds in low flame.
3. Add the peas paste to it and cook in a medium flame until raw aroma of the peas are gone.
4. Add roasted cumin powder, chili powder, salt and sugar and continue to cook in a medium flame. Give it a good mix.
5. Cook until the mixture stops sticking to the edges of the pan.
6. Switch off the flame and keep the mixture aside till it cools off completely.
To make the dough:
1. Take the flour in a mixing bowl and add salt and sugar. Give it a good mix.
2. Add oil to it and mix again.
3. Now use lukewarm water and start kneading it. You might need 1 to 1 and half cups of water to make the dough. Make sure the dough is not too soft or too hard. It should have good elasticity.
4. Keep the dough covered by a damp cloth or cling film for at least 2 hours.
To make kochuri:
1. Divide the dough around 40 equal portions.
2. Make ping pong ball sized dough balls from the dough.
3. Make 40 balls of the pea mixture. The ball size should be a little smaller than the dough ball size.
4. Now flatten the dough ball and place the pea ball inside and seal the flattened ball to make a stuffed ball.
5. Then with the help of rolling pin roll this ball into a disk (like luchi). Use ample to amount of oil to do this, otherwise it might tear and the stuffing might come out.
6. Heat enough oil in a pan to deep fry.
7. Now fry the discs on a medium flame from both sides.
8. Serve hot with Alur (potato) dum.
