Koraishutir kochuri is a fried bread with a mild and sweet green peas stuffing. A popular Bengali breakfast as well as snack.
to 9 kachoris
for kachori dough
(all purpose flour)
2 to 2.5
water as required
salt as required
for matar stuffing
fresh or frozen peas
1 to 2
- chopped (hari mirch)
- chopped (adrak)
red chili powder
(lal mirch powder)
(choti elaichi or hari elaichi)
1 to 2
Garam Masala Powder
a pinch of asafoetida
1 to 1.5
sugar as required
salt as required
oil for deep frying
making koraishutir kochuri 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 koraishutir kochuri
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 koraishutir kochuri
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 koraishutir kochuri appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
Serve koraishutir kochuri plain or with yogurt or any chutney or with aloor dum or
For added flavor and taste, fennel powder or saunf powder can also be added.
koraishutir kochuri - https://www.vegrecipesofindia.com/matar-kachori-bengali-matar-kachori/