Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’.
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced green peas (or koraishuti!). Making koraishutir kochuri is not difficult, as this recipe will tell you, if you follow each step one at a time. Also known as motorshutir kochuri, this Bengali vegetarian delight is one of the most beloved breakfast, jolkhabar (snack), or biyebari-menu (wedding feast) items. Follow our step-by-step koraishutir kochuri recipe to learn how to make to make light, puffy, non-greasy kochuris. Serve these hot with alu’r dom or chhola’r dal.
There are several factors which impact how your will kochuris turn out. First, the dough must be kneaded until smooth and rested for at least 30 minutes. Second, care must be taken while stuffing and rolling to ensure that the filling and dough are uniformly distributed. Finally, while frying, the oil should be hot (200°C+) to allow the kochuris to puff up.
This koraishutir kochuri recipe takes you through the process of preparing, stuffing, rolling out, and frying the most delicious and flaky koraishutir kochuris you’ve had! As a bonus, we’ve also thrown in a special tip for beginners and an ingenious hack for how you can prepare and store these ahead of time for a party, courtesy of Foodie’s Hut!
COOKING TIME 90 minutes
YIELDS 10 servings
calories 138 kcal per serving
|FOR THE DOUGH|
|150 g||Maida (all-purpose flour)|
|15 pc||Vegetable oil|
|75 pcs||Warm water|
|FOR THE FILLING|
|150 g||Green peas (shelled)|
|3 pcs||Green chillies|
|10 g||Vegetable oil|
|¼ tsp||Kaalo jeere (nigella seeds)|
|½ tsp||Hing (asafoetida)|
|10 g||Ginger paste|
|½ tsp||Cumin powder|
|¼ tsp||Coriander powder|
|Oil for frying|
- Mixing bowl
- Saucepan with lid
- Kadai | frying pan
- Khunti | long spatula
- Jhhanjhhri | perforated frying spoon
- Rolling pin
- In a mixing bowl, combine maida, 3 g salt, 7 g sugar, and 15 g oil. Add warm water and knead for 5 minutes into a smooth dough. Cover and allow the dough to rest for 30 minutes.
- Meanwhile, shell the peas and drop them in a saucepan of boiling water. Cover and cook until the peas are soft (about 3 minutes). Strain and transfer to a grinder jar. Add green chillies, 4 g salt, and 3 g sugar. Blitz to a fine paste, scraping sides and adding a little water, as needed.
- In a small bowl, combine the ginger, cumin powder, coriander powder and 1 tbsp water to form a paste. Set aside.
- Heat 10 g oil in a pan. Temper it with kaalo jeere and hing. Add the ginger, cumin, and coriander paste, and fry for 2 minutes.
- Now add the ground peas. Sauté on medium heat for about 6 minutes until the mixture dries out and gathers around the spatula in a lump. Set the filling aside to cool.
- Divide the dough in 25 g portions and the filling in 10 g portions.
- Stuff the dough with the filling as shown in the video.
- Oil the rolling pin and surface well. Roll the kochuris with a gentle hand, applying even pressure, to a diameter of 14 cm.
- Lower it into hot oil (200°C+). Gently press down to allow the kochuris to puff up. Fry both sides evenly until golden. Drain from the oil and serve hot.