Koraishutir Bhaja Puli Pitha Recipe
Get ready to crunch into a Bengali delight! Koraishutir Puli, a savoury fried dumpling filled with green peas and potatoes, is a beloved family recipe traditionally prepared during Makar Sankranti or Poush Parbon.
Ingredients
For the Filling:
- 250 g green peas koraishuti
- 1 green chilli
- Salt to taste
For the Dough:
- 6 medium-sized potatoes boiled
- 4 tbsp rice flour
- 1/2 tsp salt
For the Spice Blend:
- 1 bay leaf
- 3 cloves
- 1- inch cinnamon stick
- 1/2 tsp cumin seeds
- 4 green cardamom
- 1 tsp coriander seeds
- 1/2 tsp black peppercorn
- A pinch of asafoetida hing
For Frying:
- Mustard oil for frying
- 2 tbsp mustard oil for tempering
Instructions
Step 1: Prepare the Green Pea Paste
- Grind the green peas and green chilli into a smooth paste. Set aside.
Step 2: Roast and Grind the Spice Blend
- Heat a non-stick pan over medium-low heat.
- Add the bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds, and black peppercorns. Dry roast until fragrant (about 2 minutes).
- Let cool, then grind into a fine powder.
Step 3: Cook the Green Pea Mixture
- Heat another non-stick pan over high heat.
- Add 2 tablespoons of mustard oil.
- Once hot, add a pinch of asafoetida and the green pea paste.
- Cook, stirring continuously, until the mixture is slightly dry (about 2 minutes).
- Add salt and continue cooking.
Step 4: Finish the Green Pea Mixture
- Once the pea mixture is fully cooked and slightly darker in colour (about 5-7 minutes), stir in 2 teaspoons of the freshly ground spice blend.
- Mix well, then turn off the heat. Let cool.
Step 5: Shaping and Frying the Koraishutir Puli
- In a large bowl, combine the mashed potatoes, rice flour, and salt. Mix until a smooth dough forms.
- To shape the puli, take a small portion of the potato mixture and flatten it slightly.
- Place a spoonful of the cooked pea mixture in the centre of the flattened dough.
- Fold the dough over the filling, sealing the edges to form a puli shape.
- To prevent sticking, dust your palms with rice flour while shaping the puli.
Step 6: Frying the Puli
- Heat mustard oil in a deep wok over high heat.
- Once the oil is hot, reduce the flame to medium-high.
- Carefully drop 2-3 puli into the oil at a time, avoiding overcrowding.
- Fry until the puli turns golden brown, about 2-3 minutes on each side.
- Remove the fried puli from the oil and drain on paper towels.
Notes
- Serve the hot and crunchy koraishutir puli with coriander chutney.
- If the puli breaks or cracks while frying, add more rice flour to the potato mixture and try again.
- To ensure the puli fry evenly, avoid overcrowding the wok and fry in batches.