koraishutir kochuri recipe | motor shutir kochuri recipe | bengali kachori

4.41 from 10 votes

koraishutir kochuri is a fried bread with a mild and sweet green peas stuffing. a popular bengali breakfast as well as snack.

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koraishutir kochuri recipe with step by step photos. koraishutir kochuri or motor shutir kochuri is one new dish that we have got addicted to after luchi, aloor dum and cholar dal.

koraishutir kochuri, koraishutir kochuri recipe

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 koraishutir 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.

this results in a soft textured peas 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 koraishutir kochuri best is to use fresh peas and if you don’t have access to fresh peas, then use frozen peas.

i made these koraishutir kochuri 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 koraishutir kochuris 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.

if you are looking for more snacks recipes then you may like:

matar kachori recipe, motor shutir kochuri recipe
4.41 from 10 votes
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koraishutir kochuri recipe

koraishutir kochuri is a fried bread with a mild and sweet green peas stuffing. a popular bengali breakfast as well as snack.

course breakfasts, snacks
cuisine bengali, indian
prep time 45 minutes
cook time 30 minutes
total time 1 hour 15 minutes
servings 8 to 9 kachoris
author dassana amit

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 koraishutir kochuri dough

  1. in a bowl add the flour, salt and ghee or oil.
  2. mix everything so as to incorporate the ghee or oil through the whole flour.
  3. add water in intervals and knead to a smooth and soft dough.
  4. cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.

making matar stuffing

  1. rinse the shelled or frozen matar (green peas).

  2. take them in a grinder or blender. grind to a semi coarse consistency without adding any water.

  3. if not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
  4. peel the cardamom and powder the seeds in a mortar-pestle till finely ground.
  5. heat oil in a small pan.
  6. 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.

  7. then add the ground peas (matar), sugar and salt. saute for 3 minutes. stir continuously.

  8. add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.
  9. take the matar stuffing in a bowl or plate and let it cool.

  10. prepare small balls from the stuffing and keep aside.

rolling and stuffing koraishutir kochuri

  1. before making the kachoris, heat oil for deep frying in a kadai or pan.
  2. make lemon sized balls from the dough and cover with a wet kitchen napkin.
  3. take one ball and flatten it with your palm. apply some oil to it on both sides.

  4. place the ball on the rolling board and roll to a 3 inches diameter circle.
  5. keep the matar stuffing in the center. bring all the edges of the dough and press them together.

  6. apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.
  7. if the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.

frying koraishutir kochuri

  1. 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.
  2. gently drop the kachori in the hot oil.
  3. with a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
  4. when one side is done and all puffed up - you will see that the oil has stopped sizzling.
  5. turn over and fry the other side of matar kachori.

  6. you can turn over twice and fry for a few seconds too.
  7. when the koraishutir kochuri appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.

  8. serve koraishutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.

recipe notes

for added flavor and taste, fennel powder or saunf powder can also be added.

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how to make koraishutir kochuri 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.

making koraishutir kochuri recipe

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 🙂

making koraishutir kochuri recipe

3: grind to a semi coarse paste without adding any water.

making koraishutir kochuri recipe

4: heat oil in a small pan. add all the spice powders and fry for a few seconds.

making koraishutir kochuri recipe

5: add the ground peas along with sugar + salt. stir and saute for 3 minutes.

making koraishutir kochuri recipe

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.

preparing koraishutir kochuri recipe

7: when cooled, make small sized balls from the peas stuffing and keep aside.

balls made from peas stuffing for making kachori

making koraishutir kochuri

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.

making koraishutir kochuri recipe

9: gather the edges and bring them all together in the center. join the edges and flatten them on the dough.

koraishutir kochuri dough ball

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.

making koraishutir kochuri

11: gently drop the kachori in medium hot oil. the oil should not be too hot or at a low temperature.

making koraishutir kochuri recipe

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.

making koraishutir kochuri recipe

13: with a slotted spoon, turn over and fry the other side.

koraishutir kochuri recipe, motor shutir kochuri recipe

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 koraishutir kochuri on paper towels. prepare the remaining koraishutir kochuri in the same way.

koraishutir kochuri recipe, motor shutir kochuri recipe

15: serve koraishutir kochuri or motor shutir kachuri just plain or with aloor dum or cholar dal.

koraishutir kochuri recipe, motor shutir kochuri recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


37 thoughts on “koraishutir kochuri recipe | motor shutir kochuri recipe | bengali kachori

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  1. Hi, I want to try this recipe… with the whole wheat flour though. Would it work fine? Do let me know so that I don’t end up in a disaster🙂

    • babita, you can use whole wheat flour. but with whole wheat flour the texture won’t be that soft as compared to using maida. the kachoris will be more like stuffed atta pooris. if you are fine with this texture, then you can use atta.

  2. Hi Amit,
    I am a Bengali and I simply love having motorshutir kochuri. Never dared to make one myself thinking I will never be able to roll the stuffed dough. You made it possible!! 🙂 Thank you so much!! This recipe was very simple to follow and we loved every bite of the kochuri.

    • very pleases to know this ananya 🙂 thanks for your positive, kind and encouraging words.

  3. I m very excited & make these dishes ….. Enjoying#Eating#Fun!! Very thankful to these Site !!

    • welcome rumi

  4. hey when we drop the kachori in hot oil..we should fry it on low flame or high flame??

    • not on a low flame nor on a high flame. fry on a medium flame or in medium hot oil. i will also update in the post.

  5. Is it possible to make this type of puffed bread with sorghum or another non-gluten flour?