Matarshutir Kochuri (Bengal)

Matarshutir Kochuri (Bengal)

Looks quite similar to Puri, Matarshutir Kochuri is also made from flour and deep fried in oil. Adding green peas to the flour improves nutritional value of this breakfast dish. Normally served with Potato Curry or other gravy preparations, it can also be served with Tomato ketchups or Mustard Sauce.

Ingredients

All purpose flour ¾ cups

Whole-wheat flour ¾ cups

Besan ½ cups

Kalo Jeera 1 teaspoon

Fennel seeds 1 tablespoon

Ghee 3 tablespoons

Asafetida 1 pinch

Chopped Green chilies 4

Chopped ginger 1 teaspoon

Green peas 1 cup

Oil for frying

Water to knead dough

Salt to taste

Method §  Mix all purpose flour, whole-wheat flour, and besan with ghee and Kalo Jeera; add enough water and knead to soft dough; Cover and set aside. §  Grind green peas, chilies, ginger, and fennel seeds to a fine paste. §  Heat 2 tablespoon vegetable oil in a frying pan; fry asafetida till golden brown; add the paste you have made and salt; once the paste is properly cooked keep it aside and leave it to cool. §  Divide the dough into several lemon-sized pieces, and roll them in between your palms to get them round. Add 1 tablespoon cooked paste to the middle of each ball and press them to thin discs using a chapatti press. §  Heat vegetable oil in a deep fryer or a deep pan. Fry each pressed flour discs in heated oil on both sides. §  Once your disc is puffy golden, remove it using a kitchen spatula. Drain oil from the cooked Kochuri using kitchen tissues. A superb variation for this cuisine is prepared by adding cooked boneless fish instead of green pea paste. For preparing the filling fry one large chopped onion in a frying pan; add one teaspoon garlic paste, one teaspoon ginger paste, and two finely chopped chilies; add a little garam masala; add two finely chopped tomatoes and one can tuna meat; cook it for 10 to 15 minutes. Another variation is by using sathu, jaggery, jeera, and elaichi. This could be slightly sweet by taste but can be taken with potato curry or other gravies. There is also Alu Kochuri where the filling is made out of smashed potatoes mixed with turmeric, jeera, and seasoned mustard.