Koraishutir Kochuri Recipe | Bengali Green Peas Kachauri

What is Koraishutir Kochuri?

Koraishutir Kochuri or Motorshutir Kochuri is an Indian fried bread. We prepare this recipe with mild and sweet green peas stuffing. This is a very popular Bengali recipe on winter days. Bengalis call Green Peas as Koraishutir or Motorshutir. In this recipe, the stuffing is very mildly spiced. So that, the flavors of the green peas dominate. The outer covering of this Kachori is not flaky or crispy like the other Indian Kachoris.

Green peas, or “garden peas,” are the small, spherical seeds that come from pods produced by the Pisum sativum plant. Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants. However, Peas are an especially common culprit for undigested food in stool. This is because peas have an outer shell made of a compound called cellulose. Though, your body can break down the food components that are inside peas.

To help in digesting green peas, we have added Asafetida and black rock salt in this recipe.

How to prepare Geen Peas Kochuri

Fresh green peas are available only in winters in India. Though you can find frozen and canned peas always. If you are using the frozen or canned green peas to prepare this recipe, then I will recommend you to boil the peas prior to preparing this recipe.

Traditionally for preparing Koraishutir Kochuri, we prepare a paste of green peas first. Then fry this paste to prepare a light spicy stuffing. Then fill it in the dough and fry them.

But, for fast and easy cooking of this recipe – you can also make the paste of green peas, mix it with the dough and cook it during your busy schedule.

Both the variation of this recipe has a unique and delicious taste of its own. I and my family love the stuffed version most. You can find this recipe at the top.

Below you can also find Koraishutir Kochuri Recipe without stuffing.

Koraishutir Kochuri with Peas Stuffing Recipe

Koraishutir Kochuri

Koraishutir Kochuri Recipe
Print Recipe
5 from 2 votes

Koraishutir Kochuri

Koraishutir Kochuri or Peas Kachori is fried, puffy bread, filled with a filling of mildly spiced green peas. Here is a delicious and mouthwatering Mutter/Peas Kochuri from the Bengali cuisine. Enjoy this dish.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Bengali, Indian
Servings: 4 People
Calories: 118kcal
Author: Punam Paul

Ingredients

For Koraishutir Kochuri stuffing

  • 1/4 kilogram peas (मटर)
  • 2-3 pieces green chilies (हरी मिर्च) or as per your taste
  • 1/2 teaspoon ginger paste (अदरक का पेस्ट)
  • 1 teaspoon cumin seeds (जीरा)
  • 1/4 teaspoon asafoetida (हींग)
  • 1/4 teaspoon black rock salt (काला नमक)
  • 1/4 teaspoon salt (नमक)

for kachori dough

  • 1 cup refined flour (मैदा)
  • 2 tablespoon clarified butter (घी) melted
  • water (पानी) as required
  • salt to taste (नमक स्वाद अनुसार)

for frying kachori

  • oil (तेल) to deep fry

Instructions

How to make Kachori Dough

  • Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not overheat it we just need to be melted clarified butter to prepare the dough).
  • Take a large bowl and combine refined flour along with and salt and mix well.
  • Then, add melted clarified butter to the above mixture and mix the clarified butter, with your fingertip.
  • Add the cold water slowly in parts, mixing with your fingers as you pour. Do not knead the dough. Just make a soft dough of it, like that of chapati dough.
  • Cover the dough with a moist cloth and keep the dough aside covered for 30 minutes.

How to make Koraishutir Kochuri stuffing

  • Rinse the shelled or frozen green peas in a bowl. 
  • Drain all the water from rinsed green peas and transfer them to grinder jar for grinding.
  • Add green chilies to the grinder jar with peas and grind the green peas along with green chilies to smooth mixture without adding any water.
  • Put a nonstick pan and on medium flame and add 1/2 tablespoon clarified butter to it.
  • Once the clarified butter melts switch the flame to low then add, cumin seeds when crackling add ginger paste. Mix well and sauté a little
  • Then add grounded green peas, add black salt to taste, 1/4 teaspoon of asafoetida powder and salt to taste. Mix well and saute continuously stirring the mixture for 3-4 minutes otherwise, your paste will stick at the bottom and will burn.
  • Fry well till the paste is cooked. Check for salt and remove it from the flame to cool down.

How to assemble Koraishutir Kochuri

  • After 30 minutes lightly knead the previously prepared dough and divide it in equal parts, shape it into a log and slice it into equal parts. Each part should be sufficient to make a 2-inch size ball.
  • Take a portion of the dough and roll it between your palm to make balls of around 2-inch diameter then press it between your palms of both hands to form a circle.
  • Start increasing the size of the circle pressing it between your finger and thumb. You can also use a rolling pin to flatten it. Form a circle of around 3.5 inches to 4-inch diameter. Now take the circular dough on your palm and fold your finger slightly to form a basket-like structure from the circular dough.
  • Put a portion of the previously prepared stuffing for kachori on it and bring the open edges of the dough together and join them at the center tightly. Excess dough can be pinched off and removed. This will again form a ball-like structure. Let the filled ball sit for 3 to 4 minutes before rolling.
  • Stuff and assemble rest kachori this way and keep them covered with a moist muslin cloth so that they do not dry up.

How to roll Koraishutir Kochuri

  • Apply a little oil on the surface of the rolling board. Place the assembled Koraishutir Kochuri ball on the rolling board and flatten it with your palm.
  • Now, gently roll the kachori with a rolling pin to form a circle of around 4 to 5-inch diameter and 1/2 centimeter thickness.
  • If the dough tears then either you have overstuffed the kachori or you are putting extra pressure in rolling. Thus make the required change. You can also patch the torn portion with a small piece of dough and roll that part gently to even it.
  • If you are still facing problems in rolling and dough tears then try our Koraishutir Kochuri without stuffing recipe below.

How to fry Koraishutir Kochuri

  • Heat the oil in frying pan over medium heat. To check if the oil is ready, put a little piece of dough in the oil. The dough piece should sizzle, and come up very slow.
  • Gently slid the kachoris in oil and deep fry them till the kachoris start puffing up, then gently nudge each kachori in oil with a spoon, so that they will puff up well.
  • While frying when one side is done and oil stops sizzling slowly turn them over and fry the other side to get an even color. Fry until golden from both sides. You can flip them twice to get crispy Koraishutir Kochuri.
  • Drain the kachoris from oil and transfer them on tissue paper so that excess oil gets absorbed. Fry all the Kachoris, this way.

Accomplishment:

  • You can serve the deep-fried crispy Koraishutir Kochuri to your family or guest as hot or at room temperature with any chutney, Dum Aloo or Cholar Dal recipe.

Koraishutir Kochuri without Stuffing recipe

This Recipe without stuffing of green peas is a variation of the above dish. Enjoy the delish of this easy to prepare recipe during your tight schedule. And celebrate with your friends and family.

Koraishutir Kochuri without Stuffing

Koraishutir Kochuri without Stuffing
Print Recipe
5 from 2 votes

Koraishutir Kochuri without stuffing recipe

To make this Koraishutir Kochuri recipe prepare a smooth paste of Green Peas in a mixer grinder along with the Green Chilies mix well with flour and just cook it like an expert. Quick and easy Motorshutir Kochuri recipe when you need to cook it immediately.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Bengali, Indian
Servings: 4 people
Calories: 614kcal
Author: Punam Paul

Ingredients

For grinding

  • 250 grams of peas (मटर)
  • 2-3 pieces green chilies (हरी मिर्च)
  • 1/2 teaspoon ginger paste (अदरक का पेस्ट)
  • 1/4 teaspoon black rock salt (काला नमक)
  • 1/4 teaspoon asafoetida (हींग)
  • 1/3 cup water (पानी)

for dough

  • 1 cup refined flour (मैदा)
  • 2 tablespoon clarified butter (घी)
  • 1/4 teaspoon salt (नमक)
  • water (पानी) as required

for frying kachori

  • oil (तेल) for deep frying

Instructions

How to grind peas for Koraishutir Kochuri without stuffing

  • Wash and clean the shelled or frozen green peas in a bowl and transfer them in a  grinder jar.
  • Add green chilies, ginger paste, black rock salt, asafoetida and 1/3 cup water to the grinder jar.
  • Grind the green peas along with spices to smooth mixture.

How to make Koraishutir Kochuri

  • Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not overheat it, we just need to be melted clarified butter to prepare the dough).
  • Take a large bowl and combine refined flour along with and salt to taste and mix well.
  • Then, add melted clarified butter to the above mixture and mix the clarified butter, with your fingertip vert well.
  • Add the ground green peas mixture slowly in parts, mixing with your fingers as you pour and mix well. Do not knead the dough. Just make a soft dough of it, like that of chapati dough.
  • You can add some water if required to make a soft dough. Cover the dough with a moist cloth and keep the dough aside covered for 30 minutes.
  • After 30 minutes lightly knead the previously prepared dough and divide it in equal parts, shape it into a log and slice it into equal parts. Each part should be sufficient to make a lemon size ball.
  • Apply some oil on your palm then take a portion of the dough and roll it between your palm to make balls of around 2-inch diameter.
  • Also, apply a little oil on the surface of the rolling board. Place the dough ball on the rolling board and flatten it with your palm.
  • Now, gently roll the kachori with a rolling pin to form a circle of around 4 to 5-inch diameter and 1/2 centimeter thickness.

How to fry Koraishutir Kochuri

  • Heat the oil in frying pan over medium heat. To check if the oil is ready, put a little piece of dough in the oil. The dough piece should sizzle, and come up very slow.
  • Gently slid the kachoris in oil and deep fry them till the kachoris start puffing up, then gently nudge each kachori in oil with a spoon, so that they will puff up well.
  • While frying when one side is done and oil stops sizzling slowly turn them over and fry the other side to get an even color. Fry until golden from both sides. You can flip them twice to get crispy Koraishutir Kochuri.
  • Drain the kachoris from oil and transfer them on tissue paper so that excess oil gets absorbed. Fry all the Kachoris, this way.

Accomplishment:

  • You can serve the deep-fried crispy Koraishutir Kochuri to your family or guest as hot or at room temperature with any chutney, Aloo Dum or Chana Dal Tarka recipe.

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