Koraishutir Tacos with Aloo Dum!
Koraishutir Tacos is my modern rendition of the traditional fresh peas fried flatbread.
Shaped like the ubiquitous Mexican Tacos, the black beans are replaced with my home
concocted potato vegetable aka Aloo Dum and garnished with vinegar-soaked onions and
ginger!
Designed to be served as a filling appetizer or even main course, it caters to a multitude of
palates due to its Indo-western avatar. A visual delight, this one is sure to hit the right spot in
terms of both flavor and texture.
Koraishutir or Matarshuti is the Bengali name for fresh peas, and traditional Kachauris made
with them is a winter delicacy in Bengal. Deep-fried in gallons of oil, this ancient recipe has
been passed on for generations and continues to be relished with a variety of
accompaniments.
I hope you create unforgettable winter memories with family, friends and Koraishutir Tacos!
Do share your experiences…..
Read More….
| Course | Snack/ Main |
| Servings | 4 persons |
| Prep time | 15 – 20 minutes |
| Cook time | 30 minutes |
Ingredients for the Aloo Dum filling( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 300 gms | Baby potatoes (boiled, peeled and poked a few holes with a fork) |
| 1 medium-sized | Onion finely chopped |
| 2 tbsp | Ginger garlic paste |
| 2 nos | Bay leaves |
| 1 tsp | Cumin seeds |
| ½ tsp | Turmeric powder |
| 3 tbsp | Tamarind paste |
| 2 tbsp | Mustard oil |
| 3 – 4 tbsp | Finely chopped coriander leaves |
| Salt to taste | |
Ingredients for the Spice Powder |
|
| 1 tbsp | Coriander seeds |
| ½ tbsp. | Cumin seeds |
| 3 – 4 nos. | Whole red chilies (dry) |
| ½ tsp | Whole black pepper |
| 1 tbsp | Garlic paste |
| 1 inch | Stick of cinnamon |
| 1 no. | Black cardamom |
| 1 | Bay leaf |
| Ingredients for the Taco Dough
(makes about 8 small puris) |
|
| 1 cup | Maida (all-purpose flour) |
| 2 tbsp | Oil |
| 1 cup | Fresh green peas |
| 2 | Green chilies |
| 1 tsp | Ginger grated |
| ½ tsp | Jeera (cumin) powder |
| ½ tsp | Garam masala powder |
| 1 pinch | Hing (asafetida) |
| ½ tsp | Fennel seeds |
| Salt to taste | |
| Oil for frying | |
| Ingredients for Pickled Onions
(Makes about 1 cup) |
|
| ½ cup | Red onion sliced |
| ½ cup | Vinegar |
| ½ no. | Beetroot, peeled and cut into wedges |
| 1 tsp | Salt |
| Ingredients for Garnishing Tacos | |
| 1 – 2 tbsp | Ginger julienned, mixed with 1 tbsp lemon juice |
| 1 – 2 tbsp | Coriander leaves finely chopped |
| 3 – 4 tbsp | Beaten curd (thinned down with a little water) |
Instructions for the Aloo Dum Filling |
|
| 1. | Dry roast all ingredients for the spice powder individually. Cool and grind into a fine powder. |
| 2. | Heat the mustard oil. Temper the bay leaves and cumin seeds. Add the onions and fry till the onions turn brown. |
| 3. | Add ginger-garlic paste and fry for 1 minute. |
| 4. | Add the dry spice powder, turmeric powder, and salt. Add a little water and cook until the spices are cooked and the oil starts to float on top. |
| 5. | Add the boiled potatoes. Toss and coat with the spices and cook for about 2-3 minutes. Add a little water (about ½ cup to 1 cup) to prevent burning at the bottom. Let the potatoes cook with spices on a low flame and let the water dry up. |
| 6. | Add the tamarind paste and cook for 2 – 3 minutes. Then lightly mash the aloo-dum mixture. Keep aside for further use. Garnish with coriander leaves. |
Instructions for the Taco Dough |
|
| 1. | Make a smooth dough with the flour, 1 tbsp oil, a pinch of salt and water. Keep it covered for ½ hour. |
| 2. | Coarsely grind the peas, ginger and green chilies. Heat oil and add the fennel seeds and hing powder. After they splutter add the pea mix. Add in cumin powder, garam masala powder, and salt. Keep stirring the mixture until the excess water evaporates and the mixture becomes dry. Be careful not to let it turn brownish-black. Keep aside and cool. |
| 3. | Now take the dough. Make small balls. Put 1 tbsp of the pea filling in it and cover it completely… roll out the entire dough in a similar manner. |
| 4. | Roll into small puris (makes about 8 small puris). |
| 5. | Deep fry in hot oil. These should puff up like puris. |
| 6. | Remove from oil, drain on a paper towel and keep aside. |
Instructions for Pickled Onions |
|
| 1. | Slice the onions vertically as thin as you can. Cut the beetroot too. |
| 2. | Place them in a jar. Add in the vinegar and salt. Mix well. |
| 3. | Refrigerate for a day at least before using it. Stays good in the fridge for a few weeks. |
Instructions for Assembling the Tacos |
|
| 1. | Take a small fried puri on a taco stand. Place 1 – 2 tbsp of a loot dum filling. |
| 2. | Add 1 tbsp of beaten curd on it. Add 1 tbsp pickled red onions. Add ½ tbsp. ginger juliennes. Garnish with coriander leaves. |
| 3. | Serve hot immediately. |
