Showing posts with label Puri. Show all posts
Showing posts with label Puri. Show all posts

Monday, 11 June 2018

Ingredients for chole:

Black chickpeas – 1 and ½ cups
Chopped onion – ½ cup
Ginger-garlic paste – 2 tsp
Tomato puree – ½ cup
Turmaric powder – 1 tsp
Red chilli powder –1 tsp
Chana masala – 1 tbsp
Garammasala powder – 1 tsp
Chopped coriander leaves – ½ cup
Chopped green chilli – 2 tbsp
Cumin seeds – 1 tsp
Lemon juice – 1 tsp
Oil – 2 tbsp
bature with chole or chana
Chole Bature

Recipe for Chole:

Soak the chickpeas for 4-5 hours, then boil it with some water.
After boiling strain the chickpeas from water and keep the water aside. We will use that water for gravy.
Heat oil in a pan and put cumin seeds.
When you start getting the aroma of cumin, add chopped onion and fry it.
After that add ginger-garlic paste and fry it.
Add tomato puree, turmeric and red chilli powder and stir it.
Add boiled chickpeas and salt.
Mix it and add chana masala powder, coriander leaves and chopped green chilli.
Stir it gently and add the water (used for boiling chana) that you kept aside.
Let it boil for 5 minutes and sprinkle few drops of lemon juice.

Ingredients for Bature

Flour – 2 cups
Rawa (semolina) – 1/4 cup
Yogurt – 1cup
Baking soda – 1/4tsp
Oil – 2 tbsp
Oil – for deep frying

Recipe for Bature:

Take a large mixing bowl and mix all dry ingredients. Now add 2 tbsp oil and mix it. Now add yogurt and knead it and make a dough. I did not use any water to make the dough. Cover the dough with a wet kitchen towel and keep aside for 45 minutes or allow to raise it to double.
Form this quantity of dough you can make 10 bature. So from this dough make 10 balls.
Heat oil in a pan for deep frying the bature. On other hand roll out the ball and make some puri, try to give it oval shape, for rolling you can use dry flour or oil, I used oil. Now fry it.

Serve with hot bature with chana, pickle and salad.

Monday, 29 December 2014

Bengali Style Koraishutir Kachuri (Puri stuffed with green peas)

Koraishutir kachuri or motorshutir kachuri is one of the most sought after dish for Bengalis in winter. The combination of koraishutir kochuri and aloor dum is simply irresistible. Koraishutir kochuri is basically puri stuffed with fresh green peas paste and aloor dum is a special Bengali side dish prepared from potatoes.
Koraishutir Kachuri is the poori or puri stuffed with spicy green peas
Koraishutir Kachuri with Aloor Dum


Regular flour 3 cup
White oil
Green peas 1 cup
Sugar 1 pinch
Dry roast spices (cumin, dry red chilli, cardamom, cinnamon, and clove)

poori or puri stuffed with green peas
Koraishutir Kachuri


At first boil green peas and make a paste in the mixer. Dry roast cumin seeds, red chili and cardamom, clove, cinnamon and grind it in the mixer to make a spice powder and keep aside with a lid. Now heat 1 tbsp oil or ghee in a pan and put the green peas paste. Keep stirring and add salt and a pinch of sugar. After a while, spread the freshly prepared spice powder.

Now take a large bowl and take flour, 5-6 tbsp oil, a pinch of salt and mix it gently. Now add sufficient water to make dough. Make small balls from the dough, make it shape like a small bowl, put a small portion of green peas paste and fold it. Take it in one palm and place the other palm on top and rotate it. This will now look like balls stuffed with green peas paste. Now roll the balls into circles. Do not try to make this too thin as the stuffing will come out then.

Now heat sufficient oil in a deep pan or kadai and fry the kachuris one by one till they puff up and you see light golden colour.

Serve hot kachuri with aloor dum.  I would recommend keep the last one or two pieces of kachuri to be eaten with semiya kheer. This should complete a sumptuous dinner.

To learn how to prepare Bengali Aloor Dum click here.