Kochuri is a deep-fried bread that has a filling inside. Koraishutir Kochuri is a type of Bengali-style Kochuri that is filled with spicy green peas. It is one of the most savored dishes for breakfast during winter among Bengalis.

The fresh seasonal green peas along with some other ingredients and condiments combine flawlessly to form the stuffing. Then it goes inside the chewy dough and is fried to perfection to form the delicious Koraisutir Kochuri. A subtle tangy flavor comes from the hing and balances the spiciness.

The puffy bread is also served in the Biye-bari (wedding) and on many other occasions. Make it at home for yourself or for others during any celebration, the dish will surely bring in all the joy. The light and Fulko Kochuri is the ultimate dish to utilize fresh peas during cold mornings. The robust blend of flavors will make your day.

So, if you are looking for something new, try this. You will surely experience the taste of Bengal.

Let’s look through the list of ingredients and the process of making Koraishutir Kochuri at home.

Koraishutir Kochuri Recipe (Bengali-Style Peas Kachauri)

Madhushree Dutta

Recipe to make tasty and crispy Koraishutir Kochuri easily. Simple ingredients, instructions, and equipment to prepare Bengali-style Peas Kachori at home.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Breakfast, Main Course

Cuisine Bengali, Indian

Servings 4 servings

Ingredients

For the Dough

2½ cups Maida or All-purpose Flour
2½ tbsp Vegetable Oil
Salt to taste
Water

For the Stuffing

1 cup Green Peas
1 tbsp Ginger Paste
3 Green Chilis or according to heat tolerance
1 tsp Cumin powder
½ tsp Coriander powder
½ tsp Hing or Asafoetida
2 pinches of Kaalo Jeere or Nigella Seeds
Salt to taste
Sugar to taste; to balance the salt
Vegetable oil

Instructions

Prepare the Dough

First, heat a cup of water. Heat it until warm enough to touch.
Next, take a large mixing bowl and add the maida all-purpose flour, and salt to taste.
Mix the dry ingredients nicely and then add some vegetable oil.
Mix again and then add a little warm water to the maida.
Start to knead the dough while adding warm water in small quantities. Keep kneading the dough until it is smooth and soft.
Take a bit of oil in the fingers and apply it on the surface of the kneaded dough. Cover it and keep it aside.

Boil the peas

Take a boiling pot and add water and salt. Let the water come to a boil.
Now, add the green peas (fresh or frozen) to the boiling water.
Let the green peas boil for about 3 minutes. Turn off the flame after 3 minutes, drain the water immediately, and rinse the green peas under tap water.

Blend the peas

Next, take a blender and transfer the green peas in it.
Add the green chilis, salt to taste, and sugar to taste into the blender.
Blend until a fine paste is formed. Add a bit of water and blend again.

Prepare the filling

Now, take a small bowl and add the ginger paste, cumin powder, and coriander powder along with some water to make a thick slurry.
Next, take a pan and add 2 tsp vegetable oil. Let the oil heat until it smokes a little and then add the kaalo jeere and hing. Keep the flame on medium.
Stir for a few seconds and then add the spice slurry.
Stir again nicely. Fry the spices until the raw smell is gone.
Now, add the green peas and chili paste.
Combine everything together and stir them. Keep the flame on medium.
Keep frying the mixture until it dries out and comes together really well.
Take a taste test and add anything if needed.
When done, transfer the peas filling onto a plate and let it cool.

Prepare the Koraishutir Kochuri

After the dough has rested, remove the cover and knead once again for a minute.
Next, divide the dough into 10 to 12 small portions.
Now, take a portion of the dough and make a nice ball with it.
Using the fingers, make a small bowl shape and stuff it with some filling.
Do this with all the portions of the dough.
Now, take a rolling board and a rolling pin.
Place a stuffed dough ball and gently flatten it with your fingers.
Next, roll the dough nicely and gently so that the filling does not come out. The diameter should be around 10 cm.
Do this with all the stuffed dough balls.

Deep fry the Koraishutir Kochuri

Next, take a deep-frying pot or a kadhai and add a generous amount of vegetable oil.
Let the oil heat until it smokes a little.
Then, gently lower the kochuri one at a time.
Fry until golden from both sides. Keep the flame on medium.
Do this with all the kochuris and when done, transfer them onto a kitchen tissue-covered plate. This will soak off the excess oil.

Keyword Bengali Recipe, Veg Recipes

Voila! The delectable Koraisutir Kochuri is ready to be plated.

Serve it with Aloor Dum or Cholar Dal together with freshly sliced raw onion and cucumber. This is one of the best combinations to relish the yummy Kochuri.

Do not forget to serve a jalebi as a sweet dish to elevate the taste of the entire platter.

Prepare it as a breakfast item during the holidays or when you have a long break from work. Share it with your near and dear ones to spread the joy.

Happy Cooking!

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