KARAISUTI R KACHURI (PEAS STUFFED INDIAN PUFFED FLATBREAD )AND SHAHI ALOO R DAM (POTATO CURRY)

Updated: Jan 6, 2021

On special occasions, we celebrate our breakfast grand way with Kachuri and Aloor Dam in our culture. This is also a winter special. If the Kachori made with Karaisuti (Peas stuffed) and Aloor Dam prepare with Shahi recipe, it becomes super special 😁. This is such a special food that people enjoy at breakfast and also serve for lunch, afternoon snack, or even dinner.


First, make the Karaisutir Kachori (Green Peas stuffed fried puffed flatbread ):--


Prep time: 45 mins

Cooking time: 45 mins

Serving:15 Kochuries


Ingredients :


2 cups all-purpose flour

2 tablespoon of ghee (clarified butter)

1/2 teaspoon of salt

1 teaspoon sugar

3/4 cup of water ( add more if need more)


1 cup of frozen green peas (heaped)

2 teaspoon ginger paste

2 green chilis (add more or less according to your taste)

1 tablespoon of oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon of asafoetida (Hing)

Oil to Fry

Methods:


Step 1: Make the dough.


Take the flour, ghee,1/2 teaspoon salt, and 1 teaspoon sugar and mix well in a bowl.

Add water little by little and make a soft dough.

Cover the dough with a towel and let it sit for 30 mins.

In the meantime, make the stuffing.


Step 2: Make the green peas stuffing.


In a mixer grinder, take the peas, green chili, and ginger paste and make a coarse paste. I like my peas paste little chunky, not too smooth.


In a saute pan, heat a tablespoon of oil in medium heat.

Temper the oil with asafoetida.

Then add the peas paste.

Add all other spices (1/2 teaspoon cumin powder,

1/2 teaspoon coriander powder,1 teaspoon sugar, 1teaspoon salt) and mix well.

Cook and stir for 10 to 15 mins until the green peas paste cooks through.

Turn off the heat and let it cool a little bit.

When it cools, divide them into15 portions.


Step 3: Make the Kachori


Take the dough and divide it into 15 balls.


Take a dough ball and using a finger to make a small bowl-like shape.

Then add the peas stuffing in the bowl like this.

Then cover the stuffing with the excess dough from the edge, seal it, and make it ball again.

Then roll it like flatbread with a rolling pin like this.

Take sufficient oil in s deep frying pan on medium-high heat.

Fry the flatbread until it's golden brown on both sides.

Serve the Karaisutir Kachuri with Shahi Allo r Dam (Potato Curry).


Let's Make the Aloo r Dam:: Spicy Potato Curry.


Ingredients :


500 gram of Baby Potatoes (peeled and washed)

Boil the potato, but do not cook completely. Leave them a little firm. They will cook completely in the gravy later.

Take out the boiled potatoes from the water and keep them aside.


Tempering spices :

3 whole cardamom

4 cloves

1-inch Cinnamon stick

1 bay leaf

1 dried red chili

1/2 teaspoon cumin seeds


1 cup onion finely chopped

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon chili powder

1/2 cup tomato finely chopped

3 tablespoon oil

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ghee (clarified butter)

2 tablespoon heavy cream

1 tablespoon chopped cilantro

Bengali Garam Masala Powder

1/4 teaspoon cardamom powder

1/4 teaspoon clove powder

1/4 teaspoon cinnamon powder



Methods:

Take oil in a frying pan and put it on medium-high heat.

Temper oil with the whole tempering spices.

Then add chopped onion and fry until golden brown.

Then add garlic, ginger paste, and tomatoes and cook for 2 to 3 more mins.

Add cumin, coriander powder, chili powder, salt, sugar, and 1/2 cup of water to incorporate everything.

Cook for 3 to 4 mins until all the water dries off and the oil separates from the gravy.

Add potatoes and cook with the spices for 5 more mins.

Add 1 cup of water and turn the heat down.

Cook until the potatoes are soft and cooked perfectly.

Add the heavy cream and mix well.

When you liked the desired gravy consistency, add ghee and Bengali garam masala powder.

Check the seasoning, and add more salt if need more.

Turn off the heat.

Garnish with cilantro and cream and serve with peas Kachori.



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