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easy way to make bengali Koraishutir kochuri at home - 3

Koraishutir Kochuri | Matarshutir Kochuri | Green Peas Kachori Bengali Way

Madhushree Basu Roy
Luchi or poori stuffed with green pea pash along with a spicy potato curry
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Main Course, Vegetarian
Cuisine Bengali, Indian

Ingredients
  

For the stuffing

  • 300 gms green peas
  • 1 inch ginger
  • 2 nos green peas
  • 1 pinch asafoetida
  • ½ tsp cumin seeds
  • 1 tsp bhaja moshla alternately, you can also use roasted cumin powder. see notes
  • ½ tsp sugar
  • salt to taste
  • 1 tbsp vegetable oil

To make the dough

  • 2 ½ cup all-purpose flour
  • 1 tbsp vegetable oil
  • luke-warm water as needed
  • ½ tsp salt

Other ingredients

  • Oil for deep-frying

Instructions
 

  • Grind the green peas along with ginger and green chillies.
  • Heat oil in a frying pan and add the cumin seeds. When they start to splutter, add the asafoetida.
  • Stir them for few seconds (since heeng or asafoetida burns fast) add the green pea mash.
  • Now on medium flame, stir continuously and cook the green peas.
  • When the raw smell has gone, add salt, sugar and bhaja moshla. Make sure the spices have been completely incorporated in the mash.
  • Cook the peas till they start coming off from the sides.
  • Take it off the heat and let the stuffing cool down completely. You can make this in advance and keep refrigerated. Take it out and bring it to room temperature before use.
  • For making the dough, take all-purpose flour, oil and salt in a bowl. Mix everything and then slowly add lukewarm water.
  • You don't need too much water for this dough. It has to be a soft and firm dough and easily pliable.
  • Once the dough is ready, cut out lemon-sized balls. Use 2 to 3 at a time and keep the rest covered with a cloth.
  • Flatten each ball on the palm of your hand and then stuff with a small ball of the green pea mash.
  • Then gather the dough and seal the edges.
  • Place that upside down on an oiled surface. With a rolling pin, gently press and roll out to a disc. It shouldn't be too thick. The green pea should ideally show from one or two places under the dough.
  • Heat oil in a wok and deep fry these discs. Basically, these are luchis stuffed with green pea mash.
  • Flip the kochuri when one side has been cooked. When it slowly puffs up, take it out of the oil and keep it on a kitchen towel.
  • Don't worry if they don't puff up. Not all kochuris puff up.
  • Serve kochuri with alur dum.

Notes

  1. You can find our bhaja moshla recipe here - https://pikturenama.com/bhaja-masala-bengali-recipe/
Keyword bengali green peas kachori, bengali heeng kochuri, bengali kachori, bengali kochuri, koraishutir kochuri, koraishutir kochuri recipe, matarshutir kochuri