Koraisutir Kochuri Recipe

Koraisutir Kochuri | Matar Kochuri Recipe

Course Main Course
Cuisine Bengali
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 2 People


For The Dough

  • 2 cup All Purpose Flour + WW Flour in 50:50 ratio
  • 1 cup Water
  • 2 tbsp Ghee or Clarified Butter
  • A Pinch of Salt

For Filling

  • 250 gms Peas ground in smooth paste
  • 1/2 tsp Kalo Jeere / Kalonji / Nigella seeds
  • 1/4 tsp Hing or Asafoetida
  • Salt to Taste
  • 1/2 tsp Red Chili Powder
  • 2 nos. Green Chilies Paste
  • 1 tbsp Ginger paste
  • 4 tbsp Mustard Oil to prepare filling
  • Refined Oil/Ghee to fry the kochuri


  1. Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. Go for less if needed.
  2. Heat Mustard Oil in a pan and temper it with Hing, Kalo Jeere. Then add the ground Peas paste with Chili Paste and Ginger Paste. 

    Stir it well with some Salt and Red Chili Powder.

    Fry it till it dries up and looks like wet sand. That is, if you pinch off some of it and try to roll it in your palm, it should hold its shape yet not be sticky!

    Allow it to cool down completely before stuffing them in kachoris.

  3. Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
  4. Take a teaspoonful of the filling and keep it at the center of the flatten dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.
  5. Now, roll it into a flat disc and deep fry it. Repeat it with the rest of the dough and filling till you get your kochuris.