To make Bhaja Masala:

1. Dry roast Cumin seed, Carom Seed and Dried Red Chili for 1-2 minutes in low flame on a non-stick pan.
2. Let the spices cool completely.
3. Make a coarse powder of the roasted spices and use the Bhaja Masala in making the stuffing.

To make the stuffing:

1. Make a smooth paste of Green Peas using either a mixer grinder or using a traditional Shill Batta or Shil Nora along with the Green Chilies.
2. Heat oil in a pan (preferably non-stick) and temper the oil with asafoetida and ginger paste and cook for 1 minute on low flame.
3. Add the peas paste to it. and start cooking in medium flame till the raw aroma of peas gone completely.
4. Add 1 Tsp. of Bhaja Masala Powder, Salt, and Sugar to the mixture and give the stuffing a mix.
5. Cook for a few more minutes till the mixture leaves the edges of the pan and switch the flame off.
6. Let the mixture cool completely.

To make the Dough:

1. Keep 2 cups full of water handy for making the dough.
2. Take both the flour along with salt and using a sieve shift it once.
3. Add Oil to the flour mixture and using your hand mix it to turn it into a crumbly mixture.
4. Now add ½ a cup of water to the flour mixture.
5. Keep needing and add water as required.
6. It took me 1 Cup and 3-4 Tbsp. of water to make not-so-tight dough.
7. Cover the dough with a piece of wet cloth for 10 minutes.

To Make Kochuri

1. Divide the dough into around 20 equal portions.
2. Make ping pong ball-sized dough ball from the dough.
3. Flatten a dough ball as shown in the picture in your hand or on the kitchen top.
4. Place 1 spoon full of stuffing in the middle and seal the flattened dough to make a stuffed ball.
5. Following this make the rest of the stuffed dough balls.
6. Now heat sufficient oil in a wok to fry Kachories.
7. Take a rolling pin and roll out each stuffed ball into a disk of 4-5’’.
8. This is to be done without making a hole in the body of the flattened disk.
9. If required sprinkle little oil on the roiling board before rolling the dough.
10. Fry from both sides on medium flame.
11. While frying press a little with a perforated ladle to help the Kochuri puff properly.
12. Following this deep fry rest of the Kochuri.
13. Serve Koraishutir Kochuri with Natun Aloor Dum and Nolen Gur!