Motorshutir Kachuri

Motorshutir Kachuri Recipe - Vegetarian Indian Food

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Motorshutir Kachuri is a popular Bengali snack made with a crispy outer layer and a flavorful pea filling. This delicious dish is perfect for breakfast, brunch, or as a tea-time snack.

History

Motorshutir Kachuri has its origins in Bengal, India, where it is a traditional dish enjoyed by many. The combination of the crispy fried dough and the spicy pea filling has been a favorite among Bengalis for generations.

Ingredients

oil for frying kachoris

Filling

500 g peas
25 g ginger
2 - 3 green chillies
1 tsp cumin seeds
a pinch of asafoetida (hing) powder
salt
1 tbsp oil

1 kg flour

0.5 tsp baking powder

salt

2 tbsp oil

How to prepare

Filling

Shell the peas or use frozen ones and wash them.
Add salt, chopped ginger, and chopped green chillies to the peas and blend into a fine paste.
Add a little water if necessary.
Heat 1 tbsp oil in a skillet and add the cumin seeds and asafoetida (hing) powder.
When the cumin seeds begin to splutter, add the peas paste and keep stirring until the water dries out and the oil starts separating.
Set aside and let it cool.

Kachori (pancake) dough

Sift flour into a bowl.
Add baking powder, a little salt, and two tablespoons of oil to the bowl.
Mix well.
Add water and knead into a tight dough of medium consistency (the dough should be neither too soft nor too hard).

The grand finale: Making the kachoris

Make small balls from the dough.
Roll each ball within your palms, make a cavity, and fill it with a teaspoon of the filling.
Close the ball and smoothen it by rolling within the palms.
Using a rolling pin, roll the balls out into small pancakes.
Deep fry until golden brown.
Serve hot with any chutney or pickle.

Variations

You can add other vegetables like potatoes or carrots to the filling for a different flavor. You can also experiment with different spices to customize the taste to your liking.

Cooking Tips & Tricks

Make sure to fry the kachoris in hot oil to ensure they are crispy and golden brown.

- You can adjust the spice level of the filling by adding more or less green chillies.

- To make the dough easier to work with, let it rest for at least 30 minutes before rolling out the kachoris.

Serving Suggestions

Motorshutir Kachuri can be served hot with a side of chutney or pickle. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

The key to making perfect Motorshutir Kachuri is to fry them in hot oil until they are crispy and golden brown. Make sure to seal the filling well inside the dough to prevent it from leaking out during frying.

Ingredient Substitutions

You can use frozen peas instead of fresh peas for convenience. You can also use whole wheat flour instead of all-purpose flour for a healthier version of the kachoris.

Make Ahead Tips

You can prepare the filling and dough ahead of time and store them in the refrigerator until you are ready to fry the kachoris. This will save you time when you are ready to cook.

Presentation Ideas

Serve Motorshutir Kachuri on a platter garnished with fresh herbs like cilantro or mint for a beautiful presentation. You can also serve them in individual bowls with a dollop of yogurt on top.

Pairing Recommendations

Motorshutir Kachuri pairs well with a cup of masala chai or a refreshing glass of lassi. You can also serve it with a side of raita or salad for a complete meal.

Storage and Reheating Instructions

Motorshutir Kachuri can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a preheated oven or toaster oven until they are heated through.

Nutrition Information

Calories per serving

Each serving of Motorshutir Kachuri contains approximately 250 calories.

Carbohydrates

Each serving of Motorshutir Kachuri contains approximately 30 grams of carbohydrates.

Fats

Each serving of Motorshutir Kachuri contains approximately 10 grams of fats.

Proteins

Each serving of Motorshutir Kachuri contains approximately 5 grams of proteins.

Vitamins and minerals

Motorshutir Kachuri is a good source of vitamin C, iron, and fiber.

Alergens

Motorshutir Kachuri contains gluten from the flour used in the dough. It may also contain traces of nuts and seeds.

Summary

Motorshutir Kachuri is a delicious snack that is moderate in carbohydrates and fats, and a good source of proteins, vitamins, and minerals.

Summary

Motorshutir Kachuri is a delicious and flavorful snack that is perfect for any time of the day. With a crispy outer layer and a spicy pea filling, this dish is sure to be a hit with your family and friends. Enjoy this traditional Bengali dish and savor the flavors of India in every bite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a rainy afternoon, and I was visiting my friend Rina who lived in a small village in West Bengal. As soon as I entered her cozy kitchen, I was greeted by the most tantalizing aroma of spices and fried goodness. Rina was busy rolling out dough and stuffing it with a delectable mixture of mashed peas, spices, and herbs.

"What are you making, Rina?" I asked, unable to contain my curiosity.

"Oh, this is Motorshutir Kachuri, a traditional Bengali delicacy," she replied with a smile. "Would you like to learn how to make it?"

Without a moment's hesitation, I eagerly nodded my head. Rina was a master in the kitchen, and I knew that whatever she taught me would be invaluable. As she guided me through the process of making the kachuris, I listened intently, absorbing every detail like a sponge.

The key, she explained, was to make a perfectly crispy and flaky dough by combining flour, oil, salt, and water. The filling, on the other hand, consisted of boiled and mashed green peas seasoned with a blend of roasted cumin, coriander, ginger, green chilies, and a pinch of sugar for balance.

As we fried the kachuris in hot oil, the kitchen was filled with a symphony of sizzling sounds and mouth-watering aromas. I couldn't wait to taste the final product, and when Rina finally served them on a plate, piping hot and golden brown, I knew that I had discovered a new favorite recipe.

From that day on, Motorshutir Kachuri became a regular feature in my own kitchen. I would make them for special occasions, family gatherings, or simply to satisfy my craving for something delicious and comforting. Each time I prepared the dish, I would think back to that rainy afternoon in Rina's kitchen and smile, grateful for the gift of her culinary wisdom.

But my journey with Motorshutir Kachuri did not end there. Over the years, I continued to refine the recipe, adding my own twists and variations to make it truly my own. I experimented with different fillings, like spiced potatoes, lentils, or even minced meat, each one bringing a unique flavor and texture to the dish.

I also learned new techniques to enhance the kachuris' taste and appearance. I would sprinkle them with nigella seeds before frying for an extra pop of flavor, or brush them with ghee after cooking to give them a glossy sheen. Every little detail mattered, and I savored the process of perfecting my craft.

As I shared my Motorshutir Kachuri with friends and family, they would often ask me for the recipe. I would gladly pass on my knowledge, hoping that they too would find joy in creating this beloved dish. And so, the tradition of making and sharing Motorshutir Kachuri spread far and wide, transcending boundaries and bringing people together through the love of good food.

Today, whenever I make Motorshutir Kachuri, I am reminded of the humble beginnings of my culinary journey. From that fateful day in Rina's kitchen to the countless times I have recreated the dish in my own home, the recipe has become a symbol of my passion for cooking and my love for the flavors of Bengal.

And as I continue to cook and create, I know that Motorshutir Kachuri will always hold a special place in my heart, a reminder of the joy and connection that food can bring. It is more than just a recipe; it is a story, a memory, a piece of my soul that I share with the world one delicious bite at a time.