Koraishutir Kochuri recipe (Bengali Green Peas Kachori) is a deep fried puffy bread stuffed with deliciously spiced green peas filling. Matarshutir kachori or Koraishutir kochuri along with cholar dal and aloor dum is a traditional winter delicacy in each and every Bengali household.
Koraishutir kochuri or matarshutir kachori or green peas kachori is a supremely delicious Indian deep fried flatbread. This always takes me back to my childhood days especially during this time of the year. I used to observe Maa going through the whole elaborate process of shelling the green peas to making the tastiest peas filling, which is then stuffed into the dough and rolled into small discs. And then deep fried to perfection. Well it seems like a lot of hard work. Isn’t it?
But now a days we are fortunate enough to get shelled frozen peas which some what makes life easier. Fresh peas is always the best hands down but here with no help at all the frozen veggie seems like a blessing especially when the whole process is so elaborate. Also the stuffing can be made ahead of time and refrigerated.
Koraishutir kochuri with Aloo dum and Cholar dal is a literally a match made in heaven.
I don’t think anyone can imagine pairing koraishutir kochuri with anything other than this cholar dal and bengali aloo dum. It’s like either one of them if not two is bound to happen when kachori is made.
If you are not a fan of deep fried stuff then simply turn them into healthy koraishutir parathas and enjoy.
What are the ingredients used in green peas kachori?
Koraishutir kochuri requires very little ingredients.
- Green peas/ koraishuti/ matarshuti
- Green chillies
- Cumin seeds
- Bengali Bhaja masala (Roasted cumin and chilli powder)
- All purpose flour/maida
How to make Bengali Koraishutir Kochuri?
The stuffing of this Bengali kochuri is very simple to make yet extremely tasty.
To make the koraishutir stuffing: Add the green peas in a mixer grinder along with green chillies and ginger (do nut add water) and ground it into a fine paste.
Heat oil in a skillet or pan on medium heat. Temper it with cumin seeds and hing/Asafoetida. Then add the ground paste and cook it, stirring continuously. Sauté until the raw smell disappears and the peas paste starts drying up. Next add the salt, sugar and bhaja masala that we had prepared earlier and continue cooking on medium heat until it pulls away from the sides of the pan. Take it off the gas and let it cool. (We can make the this way ahead and refrigerate)
To make the dough: Mix wheat flour, salt, oil. Then add little water at a time to make a firm yet a soft dough.
To make the Dal Puri: Make small balls of the dough approx lemon size. Then make into a small circle then stuff it with a small ball of the stuffing. Gather the sides together and roll it into a ball. Then flatten this stuffed dough and roll it into puris. Heat oil in a frying pan. Slowly drop in the flattened kachori in the hot oil and fry the puris until golden brown. Drain and take it off the heat. Continue the same process for the rest of the dough and stuffing.
Here are some delicious breakfast recipes that you can try.
Bengali Koraishutir Kochuri recipe
Koraishutir Kochuri Bengali recipe | Bengali Green Peas kachori | Matarshutir kochuri
- mixer grinder
- Large bowl
- rolling pin
- Thick bottomed pan, Kadhai
- deep frying pan
For the koraishuti / peas stuffing
- 500-600 gms Green peas
- 1 inch Ginger roughly chopped
- 2 green chillies roughly chopped
- 3/4 tsp Cumin seeds
- 1/4 tsp Hing/Asafoetida
- 1/2 tsp Sugar/sweetener
- Salt as per required
- 1 tsp Bengali Bhaja Masala (Roasted cumin and chilli powder)
- 2 tbsp Veg Oil/ Sunflower oil
Bengali Bhaja Masala
- 1 tsp Cumin seeds
- 2 dried red chilli
For the Dough
- 2 1/2 cups Maida (All purpose flour)
- 4 tsp Oil
- 1/2 tsp Salt (as per taste)
- Veg/Sunflower Oil for Deep frying
To maje Bengali Bhaja Masala
- Dry roast the cumin seeds and dried red chilli until fragrant (Do not burn). Let it cool down for a bit and then ground it into a fine powder. keep it aside.
To make Koraishuti / Peas Stuffing
- Add the green peas in a mixer grinder along with green chillies and ginger (do nut add water) and ground it into a fine paste.
- Heat oil in a skillet or pan on medium heat. when hot temper it with cumin seeds and hing/Asafoetida.
- Then add the ground green peas paste and cook it, stirring continuously. Sauté until the raw smell disappears and the peas paste starts drying up.
- Next add the salt, sugar and bhaja masala that we had prepared earlier and continue cooking on medium heat until it pulls away from the sides of the pan.
- Take it off the heat and let it cool. (We can make the stuffing way ahead and refrigerate)
To make the Dough
- In a large bowl add the maida/all purpose flour and salt and oil.
- Rub it together well with hands until it turns into a crumbly mixture.
- Now add water a little at a time and knead into a firm but soft dough.
To make Koraishutir kachori
- Make small balls of the dough (approximately lemon sized). Then flatten it into a small circle and stuff it with a small ball of the koraishutir stuffing.
- Gather the sides together and roll it into a ball. Then flatten this stuffed dough and roll it into puris.
- Heat oil in a frying pan to deep fry the puris. Slowly drop in the flattened puris in the hot oil.
- Deep fry the puris until golden brown. Drain and take it off the heat. Continue the same process for the rest of the dough and stuffing.
I hope you enjoy this delicious Koraishutir Kochuri (peas kachori) as much as we do.
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