KORAISHUTIR KOCHURI RECIPE

Koraishutir Kochuri is the discovery of Bengal. 

Koraishutir Kochuri is deep-fried, puffy puri stuffed with green peas paste cooked with spices to add taste and flavour. 

In Bengal, Koraishutir Kochuri is also called Motor Shutir Kochuri. 

In Bengali language "Green Peas" is called Koraishuti or Motor Shuti. So in Bengali language "Green Peas" stuffed Kochuri is called Koraishutir Kochuri or Motor Shutir Kochuri.

The stuffing of Koraishutir Kochuri or Motor Shutir Kochuri is made with green peas paste fried with a mixture of asafoetida, ginger, green chilli and roasted fennel seeds (Mouri).  

Koraishutir Kochuri with Alu Dum or Cholar Dal is very popular breakfast or evening snacks in Bengal. 

Every year I prepare Koraishutir Kochuri  during the winter season because in this season, plenty of fresh Green Peas are available in the market at a very cheaper prices.

Though these Koraishutir Kochuris can be done with the frozen peas throughout the year, but I prefer fresh green peas.

Prep Time : 45 minutes

Cook time : 30 minutes

Level Of Cooking : Moderate

Cuisine :  Bengali, Indian 

Course : Breakfast, Snacks 

Serving : 8 to 9 Kochuris 

Koraishutir Kochuri Recipe*

INGREDIENTS 

For Filling

• Green Peas (shelled) : 1 cup or 250 grams fresh or frozen 
• Ginger : ½ inch Ginger
• Green chillies: 1 or 2
• Fennel Seeds (Mouri) :  1 tablespoon 
• Asafoetida (Hing) : ¼   teaspoon 
• Salt to taste
• Black salt : ⅓ teaspoon (optional)
• Sugar : ⅓ teaspoon 
• Chhatu or gram flour - 1 teaspoon 
• Oil : 1 tablespoon 

Koraishutir Kochuri Main Ingredients - Green Peas, Ginger, Green Chilli, Fennel Seeds and Asafoetida* 

For making dough

• All Purpose Flour (Maida) : 2 cups or  250 grams   
• Semolina : 2 teaspoon (optional)
• Ghee for kneading flour: 1 tablespoon
• Salt to taste 
• Sugar : ⅓ teaspoon 
• Warm water as needed 
• Refine Oil or ghee for deep frying kachuries

 

Koraishutir Kochuri Recipe Filling* 

HOW TO MAKE KORAISHUTIR KOCHURI 

Koraishutir Kochuri filling process :

Dry roast fennel seeds and grind to form powder. 

In a Mixer Grinder, drop all the shelled green peas and make a paste of Green Peas without adding water. Keep aside. 

Also make a paste of Ginger and Green Chillis.

Heat oil in a pan. Add asafoetida. Within a second, add Ginger and Green Chilli paste. 

Stir well for a minute. Now add the green peas paste. Mix well for few minutes until the moisture dries from the paste. Add black salt. 

Add salt as needed and slight sugar. Add dry roasted fennel seeds powder. Mix well. Lastly add 1 teaspoon chhattu or gram flour. 

Keep on stirring. When the mixture becomes completely dry, then take out the pan from the gas oven. Keep aside on a plate. Let this be cool.

Final Steps- Koraishutir Kochuri :

In a bowl, sift the flour with ¼  teaspoon salt. Add sugar. You can add Semolina to make the Kochuris crispy. Add ghee. Mix well. Add water (preferably warm water) little by little. Knead to make a soft dough. Use little oil on the dough.

Divide the dough into small balls. The size of the balls should be like small lemon. 

Press each ball in the centre and fill it with the green peas mixture.

Close the opening well and flatten. Cover the stuffed dough balls.

Roll out these balls carefully by using little oil. 

If you are not comfortable to roll the kochuri balls with oil, then use little flour on the balls and roll out all the Kochuri balls.

Heat up refined oil or ghee in a kadhai or a deep-fried Pan.

Deep fry the Kochuris one by one on low heat till golden brown.

Koraishutir Kochuri is ready to eat.  

Serve hot Koraishutir Kochuri with Alu Dum, Coriander Chutney or Cholar Dal. 

*Photographs taken the author (Ruby Mukherjee) from her recipe