Koraishutir Kochuri | Motorshutir Kochuri | Bengali Peas Kachori

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Koraishutir Kochuri is a deep-fried puffed bread stuffed with a mildly spiced green peas filling. This famous winter delicacy of Bengal is also known as Motorshutir Kochuri or Bengali Peas Kachori. If you’re wondering, it’s different from matar ki kachori—see the FAQ for details.

Winter season brings lot of fresh produce including carrot, cauliflower, green peas, cabbage and so many more. Nowadays we get almost all the vegetables throughout the year. However, taste of winter special veggies during season is always special.

As a kid our favorite job used to be the peeling the green peas from pods. We loved this job because while peeling we used to have fresh sweet peas. Also, we knew when we peel a large batch, then mom must be preparing koraishutir kochuri for us.

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• Koraishutir Kochuri Recipe Ingredients
• Instructions
• Serving Suggestions
• Top Tips
• FAQs
• You Might Also Like
• Koraishutir Kochuri

Koraishutir Kochuri Recipe Ingredients

Green Peas: The primary ingredient of peas kachori Bengali recipe is green peas aka matar.

All-purpose flour: I prefer to use maida or all-purpose flour to make koraishutir kochuri. It gives signature soft and flaky texture. However, you can mix with a little whole wheat flour for a slightly healthier version.

Oil/Ghee: While kneading the dough I prefer to use ghee whereas I deep fry the kachori in vegetable oil. Addition of ghee in the dough enhances the richness of the dish. However, you can also make the dough using vegetable oil.

Spices: Red chili powder, roasted cumin powder, fennel seeds, etc. Different types of spices enhance the flavor of stuffing.

Others: salt, sugar, ginger, green chili, etc.

Instructions

Here I am sharing the best koraishutir kochuri recipe which you can follow and make this winter special Bengali breakfast.

Bengali Peas Kachori Recipe is categorized into two major steps:

• Making of stuffing
• Preparing kachori

Making of kochuri starts with the peeling of green peas from the pods. Green peas are known as motorshuti or koraishuti in Bengali.

You can also use frozen peas (check the FAQs below). Kneading the dough is also an important part of making Bengali Green Peas Kochuri.

Take all-purpose flour, ghee and salt in a bowl and mix the ghee thoroughly in the flour using your fingers.

Slowly add water and make a smooth and supple dough; not very sticky not to dry. Cover the dough with a damp cloth and allow it to rest for 20-30 minutes.

Meanwhile take green peas, ginger piece and green chili in a grinder and make a coarse paste.

Heat oil in a pan and add fennel seed and asafoetida and fry the coarse paste. This mixture should not contain any water. Allow the mixture to cool down properly before stuffing it into the dough.

Make lemon size balls from the dough and stuff each ball with the prepared peas filling. Seal it properly. Roll each ball like puri.

Heat oil in a wok and deep fry the rolled kochuris one by one under medium to high flame. Once both sides are fried, take out the hot kochuri from oil and serve with your favorite side dish.

Serving Suggestions

Bengali Koraishutir Kochuri and aloo dum are perfect combination. Pair koraishutir kochuri with a spicy and tangy aloo dum. You can also serve it with Kumror Chokka (Bengali Style Pumpkin Curry) orthick and slightly sweet Cholar dal (Bengali Style Chana Dal). I also love to pair the kochuri with ghugni (Dried White Peas Curry)

A variety of pickles, such as mango or lime pickle, can add a tangy and spicy kick to the meal, enhancing the flavors of the kochuri.

End the meal with a light Bengali dessert such as rosogolla, sondesh, payesh or any other sweets.

Top Tips

Here are few tips for making perfect matarshutir kochuris:

• Fresh green peas are preferred for the filling as they have a sweeter taste and better texture. If using frozen peas, make sure they are thawed and drained well.
• Knead the dough until it is soft and pliable. Let it rest for at least 30 minutes to make it more manageable and elastic.
• Adjust the quantity of green chilies and spices according to your taste preferences. The filling should have a balanced flavor that complements the dough.
• When making the filling, grind the peas coarsely. The texture of the filling should be smooth but not overly fine, to ensure it stays inside the kochuri while frying.
• Cook the filling until it is dry and starts leaving the sides of the pan. This prevents the kochuris from becoming soggy and ensures a proper seal.
• Allow the filling to cool completely before using it.
• Take small portions of the dough, flatten them slightly, and place a generous amount of filling in the center. Seal the edges properly to avoid any filling spilling out during frying.
• Roll the stuffed dough gently to ensure the filling is evenly distributed and the kochuris are of uniform thickness. Do not press too hard as it might tear the dough.
• Fry the koraishutir kochuris in hot oil over medium heat. If the oil is too hot, the kochuris will brown too quickly without cooking properly. If it’s too cool, they will absorb more oil and become greasy.
• After frying, place the kochuris on a paper towel to drain any excess oil. This keeps them crispy and light.

FAQs

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