This koraishutir kochuri recipe or green peas stuffed Bengali kachori is a winter special traditional Bengali dish, where a spicy filling of peas is filled and stuffed inside the dough before rolling them into deep-fried flatbreads known as kochuri or kachoris. Often paired with spicy potato curry called aloo dum or cholar dal, it makes an indulgent meal fit for the king.
In this post, I have shared the detailed recipe for kachori with peas filling, along with step-by-step images to help you understand the process of making the peas filling, which is of utmost importance here. If you are like me, who loves to have this Bengali motorshuti kochuri recipe quite often, you can make a big batch of it and refrigerate it for later. Since the filling is fried, it has a longer shelf-life and stays well for well over 10 days.
Ingredients for koraishutir kochuri recipe
- Fresh Peas, alternate would frozen peas
- Ginger
- Green Chilies
- Hing or Asafoetida
- Nigella Seeds or Kalo Jeere
- Mustard Oil
- Red Chilli Powder
- Salt
- All-purpose Flour
- Refined Sunflower Oil
Recipe instructions to make fail-proof Koraishutir Kochuri – Bengali Style
- First, grind the fresh peas, green chilies, and ginger with a splash of water to get a smooth paste.
- The next step is to cook this paste and fry it nicely so that there is no moisture left. For that, heat some mustard oil in a pan. Temper it with something.
- Next, add some Nigella seeds or kalo jeere and allow it to splutter.
- Then add the pea paste and fry it with some salt and red chili powder till it dries up nicely.
- As the mix cools down completely, knead the dough using the ingredients mentioned for it. Be cautious about the amount of water. It should be soft and pliable.
- Pinch off small balls of the dough and flatten them between your palms. Keep the center thick while pressing the edges thinner.
- Take a teaspoonful of the filling and keep it at the center of the flattened dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.
- 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.
Serving suggestions
Koraishutir Kochuri with aloo dum makes the classic combo. It is a very popular Bengali breakfast recipe among various other traditional Bengali dishes. Some people also prefer niramish cholar dal as an accompaniment with koraishutir kochuri
Pro Tips
I will be honest with you, it takes practice to master this dish. As with other complex recipes that include multiple steps with different cooking techniques, this Matar Kachori recipe can be intimidating to some. However, I will give you some possible scenarios of what can go wrong with kochuri recipe so that you can do some troubleshooting on your end. Or, at least you will know which technique needs more attention.
- Scenario #1: The pea filling isn’t smooth.
The smoother the filling, the lesser the chances of bursting the kachoris while deep-frying them. When kachoris burst into the oil, the filling gets released in the oil. Upon constant heating of oil, the filling burns and ends up sticking to the subsequent kachoris. Thus, making them look spotted.
- 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 as possible for the perfect koraishutir kochuri.
- Scenario #3: Imperfect dough.
Did you know that every Indian flatbread requires a particular kind of dough? The dough for a chapatti would differ from that for luchis or porota. For chapatti, we make softer dough while luchis need firm dough. For kachoris or anything that gets stuffed in 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.
More Bengali kochuri recipes
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This koraishutir kochuri recipe in Bengali style is a winter special dish, where a spicy filling of peas is filled and stuffed inside the dough before rolling them into deep-fried flatbreads known as kochuri or kachoris. Often paired with spicy potato curry called aloo dum or cholar dal, it makes an indulgent meal fit for the king.
- 2 cups All Purpose Flour
- 1 cup Water
- 2 tbsp Ghee or Clarified Butter
- A Pinch of Salt
- 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
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Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. It should be soft and pliable.
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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.
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Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
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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.
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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.
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