Last month, I was busy with the mega marathon, where we a group of bloggers made different types of international/ Indian flatbreads or dosas for the whole month. I chose to form Indian flatbreads. Every blogger came out with such a delectable list of flatbreads/dosas that my bookmark folder is full of the flatbreads/dosas to be tried.
Winters are around the corner and with the winters, come the fresh and tender peas. As my Sunday brunch is usually fried food, so last Sunday I decided to make pooris stuffed with peas. I have made peas stuffed poori earlier also, but that was my Punjabi way of making it. This time I wanted to make it in Bengali style to serve it with another Bengali speciality i.e. Cholar Dal.
In mega marathon, Valli had made this poori. Since then, it was on my mind to make peas stuffed poori Bengali way. Sunday is the best time to do that. Moreover, I’m participating in blogging marathon this week with the theme ‘Breakfast Dishes’, so this fits in that theme too.
In Bengali, fresh peas are known by the name Koraishutir or Motorshuti and so the peas stuffed poori as Koraishutir Kochuri or Motorshutir Kochuri.
This is a winter speciality of Bengali cuisine when fresh peas are in abundance. So fresh peas are preferred to make this poori, but you can also use frozen peas to enjoy it any time of the year. Peas are ground to make a paste- smooth or coarse, depending upon individual choice. I prefer coarse paste as gives a nice texture to the poori. I served these pooris with cholar dal, though you can serve it with any curry or even with some chutney.
I am sending this recipe for Blogging Marathon #93 Week 2 Day 1