You Can Make It Koraishutir Kochuri - This Matar Kachori And Dum Aloo Are The Winter Foundation In Bengal

What makes matar kachori different from koraishutir kochuri is the fact that the filling of both dishes tastes different.

 You Can Make It Koraishutir Kochuri - This Matar Kachori And Dum Aloo Are The Winter Foundation In Bengal


There is something about winter that makes us happy and happy. Fresh fruit of the year and the spread of delicacies make us very happy. From gajar ka halwa to sarson ka saag rich and rich - all the food makes us crumble and fill our soul to the point. 



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These amazing dishes define the perfect combination of taste and health, making your meal a constructive one. Indian food is loaded with many special seasonal dishes, which differ from region to region. In fact, all countries offer a special meal that makes winter very special for locals.

Keeping this in mind, we bring you a special matar kachori recipe that makes basic English for the winter. It is called koraishutir kochuri. Conversely, koraishutir represents green peas (or matar) and kachori is called kochuri in Bengali. It is crispy, flaky and flavorful, and tastes great when combined with a bitter dum aloo (an inner dum in Bengali).



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All you have to do is make a matar filling, and then prepare a kachori with it. What makes matar kachori different from koraishutir kochuri is the fact that the filling of both dishes tastes different and the Bengali version of the dish is much softer and more versatile compared to matar kachori.

But before we get into the recipe, let’s find out how you can make a bharta-like matar filling kochuri.

How to Make Matar Barta:

A simple recipe for raw boiled cakes that includes hing, cumin powder, salt, sugar, red chillli and other ingredients. Just fold them together and the matar bartender is ready in just a few minutes. You can also enjoy this butterfly as there is cooked rice.

You Can Make It Koraishutir Kochuri - Bangali Matar Kachori Style:



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Ingredients:

Less than half a cup matar bharta

2 cups maida

Some water is warm

A little salt

A little bit of sugar

1 teaspoon ghee

Oil, frying


How to:

Combine maida, salt, sugar and ghee.

Add warm water and knead the dough.

Close the lid and let it rest for 10-15 minutes.

Make small roundels, add matar bharta filling in the middle and wrap the poori.

Heat the oil in a kadhai and fry the kachori until it turns a beautiful golden color.

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