Koraishutir Kochuri (Bengali Style) – A Recipe That Would Make You Buy A Bag Full of Peas!
And I am not kidding! This Koraishutir Kochuri or Bengali Matar Kachori recipe is absolutely amazing that would make you buy a load of peas and shell it. No frozen peas, though!
I would say, this dish was something which would mark the arrival of winters. I am talking about those days when a packet of frozen peas was not that common in our freezer. Farmer’s market would be flooded with fresh harvest of peas and we would buy a truckload of it (well, seemed so while shelling them!)
Afternoons would be booked for shelling peas while we all sat out in fleeting winter sunshine. As we would burst open the pods, most of its content would make its way into our mouths rather than the Tupperware.
Whatever little that got spared from our greed, would be then turned into a fine paste before made into a spicy filling for these মটরশুঁটির কচুরি | করাইশুটি’র কচুরি .
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মটরশুঁটির কচুরি | করাইশুটি’র কচুরি After yesterday’s hailstorm, it’s #winters all over again here in #delhi So, I am thinking of buying a bag of #peas and turning it into a spicy filling for kochuri, paranthas, etc. . . Only catch is…who is going to shell all those peas? 🤔 . . . . #mealideas #meatless #vegetarian #bengalifood #onmyplate #vegan #kachori #foodpic #flatlay #homecooking #foodporn #kolkatadiaries #delhi_igers #indiapictures #mobilephotography #food #instapic #likeforlike #tagsforlikes #kolkata #bengali
How to serve Koraishutir Kochuri or Peas Kachori or Bengali Style Matar Kachori?
Ideally, Motorshutir Kochuri gets served with Cholar Daal (Bengali Chana Daal) with a side of Aloo’r Dum (Dum Aloo). Either of them is also fine! Personally I find Korashutir Kochuri best with Chola’r Daal. Tear a small piece of hot and crispy kochuri, and dunk it in mildly sweet yet spicy Chola’r Daal before savoring it.
If this hasn’t tantalized your taste buds, then I don’t know what will!
So, I must compel you to give this a try if you haven’t already.
মটরশুঁটির কচুরি | করাইশুটি'র কচুরি is a winter delight which is deep fried Indian flatbread stuffed with spicy peas filling. It is puffy, crispy and pairs wonderfully with Bengali Chola'r Daal or Dum Aloo
- 1 cup Peas
- 4 tbsp Mustard Oil
- 1/2 tsp Kalonji/Kalo Jeere/Nigella Seeds/Onion Seeds
- 1/4 tsp Hing or Asafoetida
- 1 inch Ginger
- 2 Green Chilies
- Salt To Taste
- 1 tsp Bengali Garam Masala
- 1 cup All Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 tsp Salt
- 2 tbsp Sunflower Oil Or, any neutral oil
- Water to Knead
- Sunflower Oil to deep fry the Kochuri Or, any neutral oil
Puree the peas into a fine paste with Ginger and Green Chilies
Now, heat oil in a non-stick wok/kadhai. Temper it with Hing and Kalonji/Kalo Jeere. As they splutter, add the peas paste and mix it well.
Season it with salt and add Bengali Garam Masala powder.
(Follow the link if you want to know How To Make Bengali Garama Masala at Home)
Mix it well and keep stirring on medium heat till it dries up. You will know its done when you take a small ball of filling and it appears non-sticky and holds shape when rolled in a ball.
Turn off the heat and allow this to cool completely before stuffing them in kochuris.
Meanwhile prepare the dough by combining all the ingredients and kneading it into a soft dough.
Pinch a ball of dough and make a hollowed cup at the center. Take a teaspoon of Peas filling and place it in the center. Now, bring together the edges and pinch them tight. Roll it between your palms to make a smooth ball.
There should be no cracks or broken edges or the filling would come out while rolling or frying. Prepare rest of the dough like these and keep them aside covered with a moist cloth.
Heat oil in a kadhai for deep frying.
Take each of the kachori dough balls and roll them thin on an oiled surface using a rolling pin.
Deep fry them and serve them hot.
How to make fail-proof Koraishutir Kochuri – Bengali Style?
I will be honest with you, it takes practice to master this dish. As with other complex recipes that includes multiple steps with different cooking techniques, this Matar Kachori recipe too can be intimidating to some. However, I will give you some possible scenarios of what went wrong so that you can do some troubleshooting at your end. Or, at least you will know which technique needs more attention.
Scenario #1: The Peas filling isn’t smooth.
For a smooth filling, see that the peas paste was absolutely fine. If it isn’t ground into a smooth paste, then it will pop open the kochuris while rolling, resulting in breaking them in oil.
Scenario #2: The peas filling isn’t cooked and dried enough.
If the filling remains moist then while rolling the kochuris, the dough will absorb the moisture and become sticky resulting in bursting open while rolling. Dry the filling as much possible for perfect koraishutir kochuri.
Scenario #3: Imperfect dough.
Did you know that every dough is different? Dough for a chapatti would differ than that for luchis or porota. For chapatti we make softer dough while luchis need a firm dough. For kochuris or anything that gets stuffed in like paranthas need a dough that is somewhere between.
Scenario #4: Excessively elastic dough.
A 100% All Purpose Flour dough is too elastic. In addition to unhealthy. Replacing 50% of it with Whole Wheat Flour reduces the elasticity, hence making it manageable. You might not get pristine white kochuris, but they would be easier to manage and a tad healthier for your body.