Karaisutir Kochuri or Peas Puri

Nothing beats the idea of  starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.

Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.

Karaisutir Kochuri/Peas Puri with Aloor dum

Karaisutir Kochuri/Peas Puri with Aloor dum

Ingredients for 20 pieces of puri :

For stuffing :

  1. Green peas – 1½ cup
  2. Ginger – ½ inch piece
  3. Green chillies – 2
  4. Asafoetida powder (Hing) – ½ teaspoon
  5. Cumin powder – ½ teaspoon
  6. Coriander powder – ½ teaspoon
  7. Garam masala powder – ½ teaspoon
  8. Salt & sugar to taste
  9. Cooking oil – 3 tbspoon

For dough :

  1. Plain flour – 2½ cup
  2. Pinch of salt
  3. Lukewarm Water – 2/3 cup (approx.)
  4. Oil – 2 tbspoon

Extra oil for frying the puris.

Procedure :

To prepare the dough, take the flour in a large bowl and mix it well with salt and oil. Now add water little at a time and make a soft dough, knead the dough very well. It should not be very soft like “roti” dough, rather should be little firm like a puri dough. Keep it aside in an air tight container for at least 30 minutes.

Meanwhile grind the peas with ginger, green chillies, salt and sugar in a mixer grinder and make a coarse paste.

Coarse paste of Peas

Coarse paste of Peas

Heat 3 tbspoon of oil in a frying pan over medium heat. Add asafoetida into the hot oil and then the paste of peas. Stir the mixture well, gradually add all the spices and cook until the raw flavour of peas goes away and the mixture attains the texture to be used as a stuffing. Now let the mixture cool.

Stuffing is ready

Stuffing is ready

Now divide the dough into 20 equal size balls and roll them between your palms. Flatten each ball evenly by your fingers to make a hole in the ball, put 1 teaspoon full of the peas stuffing, close it from all sides and again roll them between your palms.

Stuffing process

Stuffing process

Now coat each ball with little amount of flour and roll them in a size of puri with a rolling-pin on work surface. Don’t give much pressure while rolling the stuffed balls as the stuffing may come out from the dough. Dust the flour off very well from the surface of puris before frying.

Now heat sufficient amount of oil for deep-frying and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference. All of my puris turned out absolutely round shaped as appear in the picture, so I was very happy and amused too. 🙂

Frying the stuffed puris in oil

Frying the stuffed puris in oil

Now you are ready to serve the mouthwatering peas puris. I like to eat it without any side dish to relish the flavour the peas, but you can serve it with “dum aloo” or “aloor dum” (for the recipe look into my post Dum Aloo ).

Peas puris are ready to serve

Peas puris are ready to serve 🙂

Note :

  1. You can roll the puris with oil instead of flour if you find it not too difficult for you. Most of the time I have trouble as stuffing comes out from the dough while rolling with oil.
  2. If you are using solid asafoetida instead of powder, then add a pinch of it while grinding the green peas.
  3. Try to use fresh green peas.
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22 thoughts on “Karaisutir Kochuri or Peas Puri

    • Had you tried it Aruna at home ???? If not, then just give it a try. I am pretty sure you will love to make it again & again. I love the homemade ones more than the market bought as they use less amount of stuffing in the puri. For your friend, I have a doubt whether he/she will get this in Summer, but you can recommend for other puris like “Radhaballovi”, “dal puri” etc. 🙂

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  1. Jayeeta I plan to try this sometime soon..can you tell me if you use cold, lukewarm or hot water for the puris? Usually I use sharps or plain flour for my rotis but I knead in hot water and roti turns out really soft. I’ve been trying to perfect my puris but it always turns out quite oily 😣 help!! Yours doesn’t look very oily at all..I luv it like that.😊

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    • Sanjana I also use plain flour and lukewarm water for my puris, but dear, puris are always a oily dish. I hope you also use the paper towels to soak the oil of puris, like me. 🙂

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    • Thank a ton Dimple for posting my recipe into your blog and introducing my little blog to your vast community. I really appreciate that you find fabulous blogs and make easy for us to reach them. 🙂

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  6. Wonderful recipes, mouthwatering photographs – I’m going to try them all!

    BTW, luchis/puris tend to collapse after emerging from the frying pan. To prevent this, add 1 tbsp. sooji to each cup of flour. Works like a charm.

    Liked by 1 person

  7. Pingback: Radhaballavi with Cholar dal – My first Guest Post for ãhãram | Cooking Delight

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