Koraishutir Kochuri Recipe in Bengali style -A Recipe That Would Make You Buy A Bag Full of Peas!
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.
In this post, I have shared the details of making koraishutir kochuri recipe, 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.
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And I wasn’t not kidding earlier! 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 that would mark the arrival of winter. 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 a fresh harvest of peas and we would buy a truckload of it (well, seemed so while shelling them!)
My earliest childhood memories include sitting on a charpoy or rustic wooden cot in twinkling sunshine on a winter afternoon. It was almost our daily ritual to take my homework out in the garden till the sun shone and while I worked on my school tasks, my mother would sit with a huge load of peas and shell them for the upcoming peas dishes or koraisutir ranna.
In fact, I remember her shelling kilos of peas and storing them in zip lock bags for the entire season, sometimes which would even allow us to enjoy peas kachoris in the dawning days of winter.
Koraishutir Kochuri Recipe: When Every Ounce of Effort Becomes Worth
Though I am always a big gun for simple and easy recipes for daily cooking, there are some traditional recipes like koraishutir kochuri or peas kachori in Bengali style which, though needs elaborate preparation, however, is worthy of every ounce of effort spent on it.
It begins with grinding the peas to a smooth paste so that it makes a smooth filling for this kochuri recipe.
Tip: 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.
The moisture content of the peas kachori filling also impacts the outcome. If it is too moist then while rolling, the dough will stick to your rolling base and tear it, thus making gaping holes and again bursting the fillings out in the oil while frying.
How to make this Koraishutir Kochuri recipe – Ingredients list
- 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
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Step-by-step instructions on how to make fail-proof Koraishutir Kochuri – Bengali Style
- First, grind together fresh peas, green chilies, and ginger with a splash of water into a very fine paste.
- The next step would be to cook this paste and fry it nicely so that it has no moisture left. For that heat some mustard oil in a pan. Temper it with some hing.
- Next, add some Nigella seeds or kalo jeere and allow it to splutter.
- Then add the peas paste and fry it with some salt and red chili powder till it dries up nicely.
Koraishutir Kochuri and Niramish Alur Dom paired with Chola’r Daal make the classic combo. So much so that this combination is often served on special occasions during winter. Be it a winter wedding menu or simple weekend get-together meals, peas kachori in Bengali style is a must-include dish!
How to make the fail-proof Motorshutir Kochuri – Bengali Style?
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 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 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 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.
A couple of more Bengali Kachori or Kochuri recipes
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
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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