not only i enjoyed making quite a number of bengali recipes this year, but also feasting on them. so these recipes have become a regular in my kitchen.
the motor shutir kochuri as it is called in the bengali language, is made with green peas stuffing. the stuffing is very mildly spiced so that the flavors of the green peas come through. the outer covering of the kachori is not flaky or khasta like the other indian kachoris. the dough that is used is similar to the luchi dough and is made with all purpose flour or maida. few more similar recipes on blog are:
this results in a soft textured kachori. they are more like stuffed pooris. however stuffed pooris made from whole wheat flour do not have a soft texture that these kachoris have. to get the authentic taste, i would suggest you to use all purpose flour in the recipe and not substitute with whole wheat flour.
to make these kachoris best is to use fresh peas and if you don’t have access to fresh peas, then use frozen peas.
i made these kachoris twice. first time i did not add ginger, green chili and garam masala… and for my taste buds, the taste was a little bland. later i added green chili, ginger and garam masala just to add a zing of flavor and taste in the peas stuffing… and the overall taste of the kachoris remarkably improved.
the pics are not that good, but the kachoris are. so do give a try to make these special bengali delicacy at home.
bengali matar kachori recipe below:
bengali matar kachori recipe | motor shutir kochuri recipe
bengali matar kachori recipe - fried bread with a mild and sweet green peas stuffing. a popular bengali breakfast as well as snack.
ingredients (1 cup = 250 ml)
for kachori dough:
- 2.5 cups maida (all purpose flour)
- 2 to 2.5 tablespoon ghee or oil
- water as required
- salt as required
for matar stuffing:
- 1 cup fresh or frozen peas or matar
- 1 tablespoon besan (gram flour)
- 1 to 2 green chillies - chopped (hari mirch)
- ½ inch ginger - chopped (adrak)
- 1 teaspoon cumin powder (jeera powder)
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 green cardamom (choti elaichi or hari elaichi)
- 1 to 2 pinches garam masala powder
- a pinch of asafoetida (hing)
- 1 to 1.5 teaspoon oil
- sugar as required
- salt as required
- oil for deep frying
how to make recipe
making matar kachori dough:
- in a bowl add the flour, salt and ghee or oil.
- mix everything so as to incorporate the ghee or oil through the whole flour.
- add water in intervals and knead to a smooth and soft dough.
- cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.
making matar stuffing
rinse the shelled or frozen matar (green peas).
- take them in a grinder or blender.
- grind to a semi coarse consistency without adding any water.
- if not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
- peel the cardamom and powder the seeds in a mortar-pestle till finely ground.
- heat oil in a small pan.
- on a low flame, add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida.
- fry for 2-3 seconds.
then add the ground peas (matar), sugar and salt.
- saute for 3 minutes.
- stir continuously.
- add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.
take the matar stuffing in a bowl or plate and let it cool.
- prepare small balls from the stuffing and keep aside.
rolling and stuffing bengali matar kachori:
- before making the kachoris, heat oil for deep frying in a kadai or pan.
- make lemon sized balls from the dough and cover with a wet kitchen napkin.
- take one ball and flatten it with your palm.
- apply some oil to it on both sides.
- place the ball on the rolling board and roll to a 3 inches diameter circle.
keep the matar stuffing in the center.
- bring all the edges of the dough and press them together.
- apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.
- if the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.
frying bengali matar kachori:
- drop a small piece of dough in the oil and if it comes steadily from the bottom to the top, then the oil is hot enough for the kachoris to be fried.
- gently drop the kachori in the hot oil.
- with a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
- when one side is done and all puffed up - you will see that the oil has stopped sizzling.
turn over and fry the other side of matar kachori.
- you can turn over twice and fry for a few seconds too.
- when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
- serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.
for added flavor and taste, fennel powder or saunf powder can also be added.
lets start step by step bengali matar kachori recipe:
1: first we begin with making the dough. mix the flour, ghee/oil and salt first. add water and knead to a smooth and soft dough. keep covered with a wet kitchen napkin for 30-45 mins.
2: take the peas along with ginger and green chilies in a grinder jar. ginger and green chilies right at the bottom of the grinder jar and hence not visible 🙂
3: grind to a semi coarse paste without adding any water.
4: heat oil in a small pan. add all the spice powders and fry for a few seconds.
5: add the ground peas along with sugar + salt. stir and saute for 3 minutes.
6: add gram flour/besan and continue to saute for 2-3 minutes more. addition of besan absorbs the moisture in the filling. whenever i make kachoris, i always add some besan in the stuffing.
7: when cooled, make small sized balls from the peas stuffing and keep aside.
8: make lemon sized balls from the dough. apply oil on both sides of a ball and roll into a small circle. place the peas stuffing ball on the dough.
9: gather the edges and bring them all together in the center. join the edges and flatten them on the dough.
10: gently roll the stuffed kachori. if a part tears then just seal with a piece of dough and roll to smoothen it. apply some more oil if need be when rolling.
11: gently drop the kachori in medium hot oil. the oil should not be too hot or at a low temperature.
12: the kachori will begin to puff in some seconds. nudge and press lightly with a spoon so that the kachori puffs up…. like the way we do for pooris.
13: with a slotted spoon, turn over and fry the other side.
14: these kachoris are creamish white when fried due to the all purpose flour. so they don’t become browned like kachoris made from whole wheat flour. remove from a slotted spoon when both sides are crisp and done. drain on paper towels. prepare the remaining kachoris in the same way.