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.
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.
How to prepare Koraishutir Kochuri?
Here I have shared the koraishutir kochuri recipe which you can follow and make this winter special Bengali breakfast.
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.
I have used all purpose flour (maida) for the dough of 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 chilli 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.
Bengali style Peas Kachori is a winter delicacy. It tastes best when you prepare it using fresh peas. However, if you do not have fresh peas available, you can definitely use frozen peas for making koraishutir kochuri.
If you are using frozen peas, thaw them properly and bring them to room temperature. After that, you can drain the water properly and use the frozen peas for making the stuffing.
Koraishutir Kochuri is best served with aloor dum. You can also serve it with Kumror Chokka or Cholar dal.
Yes. You can prepare the stuffing of motorshutir kochuri in advance. After cooling you can keep the stuffing in an airtight container and store in the refrigerator for almost a week. This can save a lot of your time.
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- 1½ cup Green Peas Fresh/Frozen
- 1 inch Ginger
- 1 teaspoon Fennel Seeds
- 1 or 2 no Green Chilli
- ⅛ teaspoon Asafoetida (Hing)
- 1½ teaspoon Roasted Cumin Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Sugar (optional)
- Salt to taste
- 2 tablespoon Vegetable Oil
For Dough & Making of Kochuri
- 3 cups All purpose flour (Maida)
- 2 tablespoon Clarified Butter (Ghee)
- Salt to taste
- Water for kneading the dough
- 4 cups Refined Oil or Vegetable Oil for deep frying
- Prepare a dough using all purpose flour, ghee, salt and water as required. Cover the dough with a damp cloth so that it should not get dried.
- If you are using frozen peas, thaw them properly and bring them to room temperature.
- Take green peas, ginger piece and green chilli in a grinder and make a coarse paste.
- Now heat oil in a pan and add fennel seed and asafoetida. Once they start crackling, add the coarse paste into it.
- Next add all the dry spices along with salt and sugar. Mix them really well by stirring continuously.
- Once the mixture becomes little dry in nature, switch off gas and allow it to cool.
- Now make lemon size balls from the dough and stuff each ball with the prepared peas filling. Seal it properly.
- Roll them like circle with 3 inch diameter.
- Heat oil in a wok and deep fry the rolled kochuris one by one under medium to high flame.
- Once both sides are fried well, take them out on a kitchen towel so that extra oil gets absorbed.
- Serve hot kochuris with dum aloo or your favorite curry.
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