- Most of the food-loving Bengalis start their winter vacation morning with Koraishutir Kochuri and Alur Dom (Koraishutir Kochuri And Alur Dom).
- This is not a snack for the Bengalis, this is heaven!
Karai shunti, adabata, anise and asafoetida hot kacuri full of flavor and aroma when you can mouth – aha! With the delicious breath of new potatoes জল water comes to the tongue!
Ingredients of karai shunti kachuri
Flour – 1 cup
Oil – 1 tablespoon
Hot water -1 / 4 cup
Red chilli powder -1 / 4 teaspoon
Turmeric powder -1 / 4 teaspoon
Coriander powder -1 / 2 teaspoon
Anise powder -1 / 2 teaspoon
Chaat masala-1/2 teaspoon
Amchoor powder -1 / 2 teaspoon
Ginger-half an inch
Whole cumin – 1/4 teaspoon
Oil – 2 tablespoons
Oil – 2.3 cups
Apply first with flour, oil and salt. Then cover it well with water and keep it covered for 30 to 45 minutes.
Put raw chilli and ginger in the grinder first. Then beat well together with karai shunti. Do not give water.
Heat oil in a frying pan and fry whole cumin seeds. Add bata karaishuti for a while. Mix salt and shake well. Stir well with a little powdered spices and besan.
Make a round ball with the pressure of the hand from the pan. Make small lentils from the flour and flatten them with the pressure of your hands. Fry small kachuri sand in filtered oil.
Serve with a sip of dried potatoes.
1 tablespoon chilli powder
1 medium tomato
1 kg of new potatoes
2 tablespoons ginger paste
1 tablespoon turmeric powder
1 tablespoon cashmere chilli powder
1 teaspoon coriander powder
3 tablespoons mustard oil
1 tablespoon cumin powder
1 bay leaf
1 tablespoon whole cumin
Salt and sweet to taste
2 dried chillies
Water to boil potatoes as needed
First, the potatoes should be half-boiled with water and peeled. With a toothpick, make three or four holes in all the potatoes so that the spices get into the potatoes while cooking.
Now take a mixi jar and make a paste of two tomatoes, cashew nuts and Kashmiri red chilli with a little water.
Then put turmeric and salt in the potato with oil in the pan and fry it till it turns red.
Then add all the hot spices, bay leaves and whole cumin seeds in the oil.
Mix tomato, chilli and cashew paste with salt, turmeric, cumin powder, sour curd, ginger paste, Kashmiri red chilli powder.
And after making that mixture, you have to mix it well with a little water for 10 minutes.
Gas should be drained less. When oil is released from the spices, add fried potatoes and hot spice powder. If possible, boil for three to four minutes with a little water. Then spread the leaves in ghee and dhone and turn off the gas. Then serve with kachuri.
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Koraishutir Kochuri And Alur Dom: Koraishutir Kochuri And Alur Dom: Koraishutir Kochuri And Alur Dom