Chana Koraishutir cutlet / Green peas and home made ricotta cheese curd cutlet
This is a rendition of the chhana koraishutir chop. Classic flavours of mashed green peas cooked with some asafoetida and bound together with home made ricotta or chhana/ chhena, coated in a nice bread crumb layer and deep fried is a brilliant showstopper appetiser.
Recipe Author: Madhushree
In a food processor or a blender, just give the boiled green peas a bit of whirl to break it down. It needs to be mushy but not completely pureed. Do not use any water for this.
In a frying pan, take a tbsp of oil and when it becomes hot, add the cumin seeds, pinch of asafoetida (use amount depending on the strength of the heeng, which should be the primary flavour here), chopped ginger, chopped green chilies and stir it.
Then add the cashews and the kismis and stir it for a minute till the cashew becomes a bit roasted. Then add the mushy green peas.
Add salt and sugar and the chopped coriander leaves and continue cooking the mushy green peas till the raw smell goes off and the water has somewhat evaporated.
It takes about six to seven minutes on medium flame. Take it out and spread it to cool it down.
Now for the layer of chhana, the most crucial part is the freshness of the cheese. It has to be fresh for the best result. Either make it at home or you may also get it from your local sweet shop. For making at home, all you need is to curdle the milk with some lemon juice and then strain out the cheese from the whey. You also have to quickly wash it under running water in a cheese cloth to remove the smell of lemon juice. We don’t want that flavour here.
Once you have the chhana with you, add some salt and the bhaja moshla. If you do not have bhaja moshla, you can just add 1/2 tsp of roasted cumin seed powder too.
Knead it thoroughly into a smooth dough.
On a flat surface or a baking tray or a large chopping board brush some oil. Then spread out the chhana into a 2 mm layer. Use a spatula to make the layer even.
Then take the mushy peas and spread it over the layer of chhana. Be careful while doing this and try not to press too hard or the layers will mix. Once the peas have layered over the chhana, use a knife to cut out squares.
Keep another tray ready to prepare the cutlets and keep. Have a plate ready with the bread crumbs. In another bowl, make a thick slurry out of flour, corn flour and semolina. Don’t add the entire water at one go. Add the water slowly while mixing so that you stop when you get a slurry which is thick enough to coat a cutlet.
Slide out a square from the chopping board using a knife and dredge it into the flour corn flour slurry. Then using a fork, lift it and make sure excess flour is back in the bowl. Drop it in the bread crumbs and coat all side thoroughly and then place in a tray.
Repeat the process with all the cutlets.
Heat oil and deep fry till golden brown. Make sure that the oil is not to hot or else it will burn the outer later.
Serve it with some onion lachcha and kasundi.
the number of cutlets depends on the size of the squares or the rectangle you cut into. Too big is difficult to handle in terms of dredging and deep frying. Keep it within 2 by 3 inch for best result. Cut it a bit smaller since as you dredge, the size will become bigger.
Bhaja moshla is a typical Bengali spice mix of roasted cumin seeds, coriander seeds, dry red chilies, bay leaf and green cardamom (optional). In case you don’t have bhaja moshla, just use roasted cumin seed powder with a little red chilli powder.