After having the lunch, I was sitting at the chair, nearby the window of the dining room. Suddenly I looked at the sky. Ohh! what a pleasure looking at that. The white cotton like cloud was roaming around the clear blue sky. My heart filled with joy at once. Himel was working at his desk. I asked him, "Look at the sky, It's like the Durga Puja weather, Isn't it? It reminds me home. During Durga Puja, the Kolkata (my hometown) sky is like the same, isn't it Himel?" Himel looked at me and told," Melbourne sky is like that all over the year, Dipa. Don't be overwhelmed". His words didn't make me any less happy.
Durga Puja is knocking at the door. Only a few weeks more. One time I couldn't imagine that I will be away from home during the puja but it's been 2 years since we haven't go our hometown during puja. This year, the situation is not the same but it's like a universal truth that when Durga Puja approaches near, all the Bengalis, in whole world, wherever they are, their heart beats a way faster.
I was so cheer up that I decided to make some festive snacks. I sneaked out the fridge and found some frozen green peas in my freezer. It's long since I ate "Chhana Koraisutir chop (Cottage Cheese and Green Peas Croquettes)" and I didn't make it earlier. So I decided to try this recipe. It's a bit lengthy recipe but worth trying.
So today I am presenting you my version of "Chhana Koraisutir chop (Cottage Cheese and Green Peas Croquettes)"
Tips:
To make cottage cheese, I used vinegar. Alternatively you can use lemon juice for that. Don't pour over all the vinegar or lemon juice at once to the milk. Slowly pour 1 tsp at a time and stir. When the milk starts to cuddle, stop pouring.
For roasted cumin powder, dry roast some whole cumin seeds in medium high heat until they starts to turn brown and a nice aroma is coming out. Take out from the heat and grind it smooth.
A little hack: You can skip the making of chhana by using store brought paneer. Just mash the paneer in a grinder until smooth and add a little bit of water if the paneer is too dry. Then add all other ingredients to make the chhana dough.
Chhana Koraisutir chop (Cottage Cheese and Green Peas Croquettes)
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 9
Ingredients:
For making the chhana:
1.4 l whole milk (make 200 g or 1 cup chhana)
2-3 tbsp vinegar
For making the chhana dough:
200 g (1cup) chhana (cottage cheese)
1 tbsp plain flour
1/2 tbsp green chilli paste
1 tsp roasted cumin powder
1 1/2 tsp sugar
salt to taste
For making the stuffing:
100 g (1/2 cup) fresh green peas
1/2 tsp fennel
1/2 tbsp grated ginger
2-3 green chilies, chopped finely
8-10 raisins
5-6 cashew nuts
1/4th tsp red chilli powder
1/2 tsp roasted cumin powder
1 tsp sugar
salt to taste
1/2 tbsp vegetable oil
For Assembling the chop (Croquettes)
3 tbsp plain flour
enough breadcrumbs for double coating
vegetable oil for deep frying
Recipe:
For making the chhana:
Pour milk into a large, heavy-bottomed pot. Heat slowly and stir regularly so the milk doesn’t burn on the bottom of the pot. Bring it to boil.
When the milk starts to boil, turn off the heat and add the vinegar (alternatively you can use lemon juice). Stir until the whey separates and the cheese curds begin to form.
Strain the chhana (cottage cheese) in a colander, line with a clean piece of cheesecloth or a tea towel and wash the chhana (cottage cheese) with cold water.
Tie the chhana (cottage cheese) in the cheesecloth, hang at least 45 minutes or till almost all the water has drained out.
For making the chhana dough:
Place the chhana on a flat surface, add green chilli paste, roasted cumin powder, sugar, salt and flour.
Knead well, about 5-6 minutes until a soft dough formed. Cover with a damp cloth, keep it aside.
For the stuffing:
Boil the green peas with a pinch of salt for 5-7 minutes until they become soft. Drain from water, allow to cool to room temperature.
Mash the boiled peas along with the chopped green chillies and keep aside.
Coarsely chopped the cashew nuts and raisins.
Lightly crush the fennel seeds.
Now heat the oil in a pan, when smoking hot throw in the crushed fennel seeds, allow to splutter.
Add the coarsely chopped cashew nuts, fry it for 1-2 minutes until they turned into lightly brown.
Add the chopped raisins. Fry it for couple of seconds until they start to pop.
Add the grated ginger, sauté for couple of seconds.
Now add the mashed green peas, roasted cumin powder, red chilli powder, sugar and a pinch of salt. Mix it well.
Cook for a further 4-5 minutes until the stuffing become dry but can hold shape.
Check for seasonings. Add if needed. Mix well and take out from heat. Allow to cool to room temperature.
Assembling the chop (Croquettes)
Divide the chhana dough (cottage cheese) and peas stuffing in equal portions (make 9).
Now take a chhana 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.
Bring the edges of the chhana dough together to cover and seal the stuffing. Roll it between your palms to smoothen out any seams.
Repeat the same for other dough balls.
Now make a thin batter with plain flour and water.
Spread the breadcrumbs on a flat plate.
Dip all the stuffed doughballs into the batter and roll in the breadcrumbs one by one.
When all the stuffed dough ball coated with bread crumb once, again repeat the process of dipping and coating for double coating to all stuffed dough ball. Do ensure they are coated evenly on all sides. Shake off any extra crumbs.
Give those stuffed dough balls 5-10 minutes resting times before frying.
Now heat the oil in medium high heat in a deep-frying pan, fry the chops (Croquettes) one by one till golden. Keep aside on a kitchen towel.
Serve hot with tomato sauce/ kasundi (mustard sauce).
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