Koraishutir Kochuri Recipe | করাইশুটি'র কচুরি | Bengali Matar Kachori Recipe
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.
Servings 2 People
Ingredients
For The Dough
- 2 cups All Purpose Flour
- 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
Instructions
- Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. It should be soft and pliable.
- 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.
- Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
- 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.
- 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.