This is a traditional Bengali recipe and can be fitted into a category of a heavy meal... Ideal for two kind of days ..days when u would want to celebrate ..and days when u have got nothing special and would need a reason to celebrate !!!
This recipe becomes an instant hit once this teamed up with "Aloo Dum" and "Tomato Chatni", both will come in my following blogs, but for now ..lets start with the super awesome "Cholar Daaler Kochuri" -
Ingredients:-
(For the dough)
White Flour/ Maida - 2 cups
Salt (optional)- 1/2 teaspoon
Refine Oil - 5 teaspoon
(For the filling)
Bengal Gram - 1 Cup (soaked overnight)
Ginger paste - 1 teaspoon
Asafoetida (Hing) - A pinch
Salt - 1 teaspoon/ To taste
Dried Red chilly - 1
Oil - for deep frying
Process :-
To make the dough, mix the salt, refine oil and the white flour thoroughly before adding water to the dough. The Refine oil gives a smoother finish to the dough , once kneaded keep it aside, but do not refrigerate.
Now add approximately 1/4th cup water make it into a fine paste. take a pinch of the daal mixture and check if its too grainy, if so it needs to be grinded again till it turns into a fine paste.
Heat oil in a pan and add the red chilly, you would know if the oil is heated sufficiently once the chilly splutters, then add asafoetida , the ginger paste and then immediately add the paste. This mixture then needs to be cooked slowly on a low flame till it becomes dry and kind of lumpy. Make sure you stir continuously so that it doesn't stick to the bottom of the pan. Remove the pan from flame and allow the mixture to cool.
Now from the dough make small round balls and stuff the filling in the center of the dough. Make sure you don't over stuff the balls as they will break once you try to roll them . With a rolling pin , roll the balls into flat round shape. Heat oil in a deep frying pan and fry them till they turn golden on both sides.
Take it off on an absorbent paper and serve with aloo dum and tomato chatni to SOMEONE YOU LOVE !!!
This recipe becomes an instant hit once this teamed up with "Aloo Dum" and "Tomato Chatni", both will come in my following blogs, but for now ..lets start with the super awesome "Cholar Daaler Kochuri" -
Ingredients:-
(For the dough)
White Flour/ Maida - 2 cups
Salt (optional)- 1/2 teaspoon
Refine Oil - 5 teaspoon
(For the filling)
Bengal Gram - 1 Cup (soaked overnight)
Ginger paste - 1 teaspoon
Asafoetida (Hing) - A pinch
Salt - 1 teaspoon/ To taste
Dried Red chilly - 1
Oil - for deep frying
Process :-
To make the dough, mix the salt, refine oil and the white flour thoroughly before adding water to the dough. The Refine oil gives a smoother finish to the dough , once kneaded keep it aside, but do not refrigerate.
Now add approximately 1/4th cup water make it into a fine paste. take a pinch of the daal mixture and check if its too grainy, if so it needs to be grinded again till it turns into a fine paste.
Heat oil in a pan and add the red chilly, you would know if the oil is heated sufficiently once the chilly splutters, then add asafoetida , the ginger paste and then immediately add the paste. This mixture then needs to be cooked slowly on a low flame till it becomes dry and kind of lumpy. Make sure you stir continuously so that it doesn't stick to the bottom of the pan. Remove the pan from flame and allow the mixture to cool.
Now from the dough make small round balls and stuff the filling in the center of the dough. Make sure you don't over stuff the balls as they will break once you try to roll them . With a rolling pin , roll the balls into flat round shape. Heat oil in a deep frying pan and fry them till they turn golden on both sides.
Take it off on an absorbent paper and serve with aloo dum and tomato chatni to SOMEONE YOU LOVE !!!
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