Chana Koraishutir Chop (Cottage Cheese and Green Peas Croquettes)
Chana Koraishutir Chop. A delicious green pea stuffing, some peanuts and raisins thrown in for just that touch of decadence, enveloped in a spicy homemade chana casing. Rolled in breadcrumbs and fried to a gorgeous golden.Simple pleasures of life !!!
Ingredients
For the chana dough
- 2 l whole milk
- 2-3 tbsp lemon juice
- 1 tbsp plain flour
- salt to taste
For the stuffing
- 1.5 cup fresh green peas
- 2 tbsp roasted peanuts peeled and halved
- 2 tbsp raisins
- 1/2 tbsp ginger finely chopped
- 2-3 green chilies finely chopped
- 3 tbsp coriander leaves finely chopped
- 1 tsp cumin seeds
- 1 tsp Bengali bhaja masala
- 1 tbsp mustard oil
- salt to taste
Assembling the chop
- 2 tbsp plain flour
- breadcrumbs for coating
- vegetables oil for frying
Instructions
For the chana dough
- Set the milk to boil in a thick bottomed pan. As it comes to a boil, add the lemon juice, keep stirring till the milk curdles. Strain, wash the chana with cold water.
- Tie the chana in a muslin cloth, hang till almost all the water has drained out.
- Place the chana on a flat surface, sprinkle in a little salt, add the flour and knead with the heel of your palm. About 3-4 minutes. Cover with a damp cloth, keep aside.
For the stuffing
- Boil the green peas with a pinch of salt for 5-7 minutes. Drain from water, allow to cool to room temperature. Lightly mash the boiled peas with the back of a ladle.
- Soak the raisins in water.
- Heat the oil in a pan, when smoking hot throw in the cumin seeds, allow to splutter. Add the chopped ginger and green chillies, saute for a minute or two.
- Add the green peas, roasted peanuts, raisins and a little salt, cook for a further 5-7 minutes. Adjust seasonings.
- Finish with a sprinkle of bhaja masala and chopped coriander leaves. Allow to cool to room temperature.
Assembling the chop
- Take a chana doughball on your palm, press it gently in the middle using your thumb forming a small oval cup.
- Place a small portion of the green peas stuffing in the middle of the cup as shown in the picture. Very gently bring the edges of the chana dough cup together to cover and seal the stuffing. Give it a round shape with your palms.
- Make a thin batter with plain flour and water.
- Spread the breadcrumbs on a flat plate.
- Dip the stuffed doughballs into the batter and roll in the breadcrumbs. Do ensure it is coated evenly on all sides. Shake off any extra crumbs.
- Repeat for all the stuffed doughballs.
- Heat the oil in a deep-frying pan, fry the chops one by one till golden. Keep aside on a kitchen towel. Serve hot with kasundi.