Winters invariably meant Motorshutir Kochudi. Matar ki Kachodi. Peas were in season, they were green, fresh & tasty. Notun aloo, new potatoes, went as the accompaniment. Notun aloor dom, (dum aloo) & motorshutir kochudi was a delicacy that saw many takers in our house.
The change is here to stay. We are trying hard to hold on to the vestiges of tradition while embracing modernity. Pizza outings & kosha mangsho(fried mutton) go hand in hand. As does ice-cream with notun guder sondesh. As we rave about the benefits of canned food, there is the unheard cry of hamare ghar mein ye bachpan mein banta tha. Go nostalgic guys. Go back to your roots.
We need:
The Cover
1. Maida- 1 cup
2. Water- 1/2 cup
3. Salt- 1/8tsp
4. Oil- 1tsp
The Stuffing
1. Green Peas- 2cups
2. Chopped Ginger- 1tsp
3. Green Chillies- as preferred
4. Asafoetida- 1/4tsp
5. Bhuna Zeera(Roasted cumin powder)- 1/2tsp
6. Salt - to taste
7. Refined oil- to deep fry kachodi
1. Grind the green peas, ginger & green chillies in the mixie.
Keep the stuffing aside.
Tip: Do not use oil in the maida while kneading, the kachodi will become too khasta, rich, for your liking.
4. Make equal sized balls of the maida dough, fill in the stuffing(see pic) & roll with a rolling pin like you do pooris.
5. Deep fry till both sides are done.
Do not make kachodis too brown. Let the green pea effect come through.
Serve hot with dum aloo.
And the next time you crave for a snack, reach out for the rolling pin instead of the can.
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