Matarsutir Kochuri, Healthy Bengali Snack
by Tarla Dalal
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A delicacy from the kitchens of Bengal, this kochuri is made using a dough of two flours with a green peas filling.
The flavours of aniseeds, kalonji and pepper mingle together in the stuffing to create a truly zesty bite! This is a filling snack, with the goodness of whole wheat and jowar flours, not to forget the nutrition boost from green peas.
As we have baked the Matarsutir Kochuri rather than deep-frying, the calorie-count is also absolutely under control.
You can also try other healthy baked snacks like Baked Samosa with Mixed Sprouts or Tandoori Paneer Calzone .
- Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes.
- Combine all the ingredients, except the oil, and blend in a mixer to a smooth paste, without using water.
- Heat the oil in a broad non-stick pan, add the prepared green pea paste and sauté on a medium flame for 2 to 3 minutes. Keep aside.
- Divide the filling into 14 equal portions and keep aside.
- Divide the dough into 14 equal portions and keep aside.
- Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling.
- Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly.
- Repeat with the remaining dough and filling to make 13 more kochuris.
- Brush each kochuri with little oil and arrange on a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes, turn them over and again bake for 15 minutes.
- Cool slightly and serve immediately with green chutney.
Nutrient values (Abbrv) per kochuri
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