Koraishutir kochuri recipe | Bengali motor shutir kochuri recipe with step by step pictures. Koraishutir kochuri is a bengali style delicious deep-fried puffed puri stuffed with hing flavoured green peas stuffing. This kochuri stuffing is made with green peas(matar in hindi) paste and sauteed with a mixture of hing, ginger, green chilli, Mouri(fennel seeds in english) & bhaja masala(roasted spices).
Koraishuti means green peas koraishutir = “korashuti er” means green peas’s and kochuri means stuffed luchi (stuffed bengali puri). Koraishutir kochuri is also pronounced as Karaishutir kochuri (in bengali language).
Koraishutir kochuri is a traditional bengali breakfast and best served with winter special notun aloor dum or cholar dal(bengali chana dal). Especially prepared on sunday or any holiday of almost every Bengali household in winter from Kolkata to Kankinara.
Koraishutir kochuri is close to North Indian green peas kachori or matar kachori. Because both dishes have almost similar hing flavoured green peas stuffing. The only difference is, our bengali kochuri dough is made of all purpose flour or maida, and North Indian green peas kachori dough is made of wheat flour or atta.
In our childhood days, in Westbengal, koraishuti aka karaishuti was only available in the winter season. Being bengali’s wintertime delicacy, korashuti’r kochuri was commonly made in almost all bengali household in winter. As my mom used to make it only in winter too. But nowadays packed frozen green peas are the savior to us, so for making kochuri we do not need to wait for the winter. Though I missed those childhood days when for making this koraishutir kochuri my mom used to peel the green peas and we would have the fresh pods in the name of helping her to peel them out. Those green peas were fresh, soft & sweet in taste we hardly get in Bangalore.
Although I have explained koraishuti’r kochuri as our popular bengali breakfast. However, we(bengalis) sometimes eat it at dinner too. I can remember those childhood days when this kachori was generally served in any bengali celebration. Especially in old Kolkata (then Calcutta) days the marriage ceremony and birthday parties in winter was incomplete without this puris. Those party menus mostly started with hot koraishutir kochuri and notun aloor dum (cooked with or without onion and garlic) menu. I really miss those old Calcutta (today’s Kolkata)days and want to go back to that sweet memory lane.
Though korashuti is the key ingredient of this recipe. However, bhaja masala and hing are 2 must-used ingredients to make this kochuri flavourful & delicious at the same time.
Here I’ve also described how to make the kochuri dough which will help to make kachauris with a light flaky skin. And how to make flavourful and delectable kochuri’r pur (stuffing) as well. Let’s have a look and hope you will enjoy this bengali kochuri recipe.
Do you have craving for koraishutir kochuri and notun aloor dum and does it make you feel nostalgic? Then try this koraishutir kochuri aka motor shutir kochuri today at home. And please let me know how this stuffed bengali puri worked in your kitchen by writing a comment in the comment section below.
You may also try this matar kochuri with my niramish aloor dum or matar Ghugni too.
Koraishutir kochuri recipe | Bengali motor shutir kochuri recipe
For stuffing or Koraishuti’r pur
- 1 & 1/2 cup Karaishuti/Motorshuti/Green peas(fresh/frozen)
- 1/2 inch Ginger
- 1 Green chili (as per taste)
- 1 1/2 tbsp Oil
- 1/4 tsp Mouri(fennel seeds in English)
- 1/4 tsp Hing( asafoetida in English)
- Salt(as per taste)
For making Bhaja masala(dry roasted spices)
- 1/2 tsp Gota jeere or cumin seeds
- 1 tsp Mouri or fennel seeds
- 1 Whole red chilies(gota shukno lanka)
For making dough
- 2 cups All-purpose flour/maida
- 1 tbsp Oil/Ghee or clarified butter
- 1 tsp Sugar
- 11/2 tsp Salt
- Water for kneading(as required)
Prep time: 30-35mins
Cook time:10 mins
Served in: 40-45mins
Cuisine: Bengali / Indian
Author: Moumita Paul
How to make koraishutir kochuri recipe
How to make the dough
- First, sieve the all purpose flour (maida) and keep it in a mixing bowl. Then add salt, sugar and mix it well.
- Add oil or ghee(clarified butter) into it and mix it well with your fingertips until the mixture becomes crumbly.
- Now add hot(mild) water as required and start kneading to make a soft and smooth kachori dough.
- Cover the dough and keep it aside to rest for some time or until the other ingredients are ready.
- This resting method of dough will give you the best result for helping to puff up the kachoris along with making it soft and fluffy from the inside.
How to make bhaja masala
- In the meantime, dry roast the whole spices to make the Bhaja masala.
- Take a pan to add cumin seeds, fennel seeds and whole red chili (dry) and place it on a low flame. Keep stirring until aroma comes out from the whole spices.
- Pour it into a bowl and get it completely cool. Grind the dry roasted masalas into a fine powder.
How to make stuffing or pur
Let’s start to make the green peas stuffing or korashuti’r pur for our koraishutir kochuri aka motor shutir kochuri.
- First, take a small blender or mixer jar and put raw green peas, ginger and green chilies into it to make a fine paste.
- Take a pan over medium-high heat, add oil into it. First, add fennel seeds to crackle, pour the green peas paste into the pan and then add hing or asafoetida.
- Add salt as required and keep stirring until the moist goes off.
- Lastly, add the Bhaja masala or dry roasted powder into it and mix it well and keep it off the flame. Koraishutir Pur (Stuffing) is ready. Keep it cool down.
How to stuff and roll this kochuri
- Take the dough, divide it into equal portion and make each portion of a lemon(medium size) size ball.
- Now similarly take the stuffing and divide it into equal portion too to make small balls. Remember this stuffing ball size must be the half of the dough ball.
- Take each dough ball and make it slightly flat with the pressure of your palm. Then place each stuffing ball or korashutir pur in the middle of the flat surface of the dough.
- Now take the edges of the dough altogether over the stuffing ball(as shown in the picture) and gently close or seal the mouth of the edges.
- Now make a round shaped stuffed dough by using your palms. After making all the stuffed balls brush a light coat of oil on both sides of the balls. Keep it aside.
- It’s time to roll the balls. Now grease the rolling board/clean kitchen table and rolling pin with few drops of oil by using your fingers.
- Place each stuffed ball over the greased board or kitchen table and gently roll it to make round shaped slightly thick Puri(as shown in the pic).
How to fry koraishutir kochuri
- Take a deep bottom fry pan(medium size), fill its bottom with a generous amount of oil for deep frying this stuffed green peas kochuris/puris, and place it on medium heat.
- When the oil is getting heated up, add kochuri into the oil but do not add more than one kochuri at a time.
- Kochuri should be totally submerged into the oil and to make it puff up, use a perforated ladle and slightly press the kochuris down from the top.
- Once the kochuri turns into a light golden color, turn it over and fry it in the same way.
- Fry it until the kachori gets the nice light golden color from both sides, remove it from the pan and place it on a paper towel. Fry all the kochuris in the same way.
- Serve this sizzling hot koraishutir kochuri with Bengali dum aloo (amish aloo dum) or niramish aloo dum at breakfast or lunch. Though even good to relish with misti cholar dal(chana dal in hindi) or ghugni or fulkopir tarkari(cauliflower curry or gobi ki sabji in hindi) too.
Important tips about this recipe
- Remember one thing, while rolling the dough, crack should not appear on the surface of the kochuri. If it happens then kochuri won’t be puffed up and stuffing or pur will come out from the kochuri through the cracks. That stuffing will make the oil dirty & make it dark in minutes.
- Here I have used oil for rolling the kochuris. But if you are a beginner, to get the best result, roll it with dusting flour. Then must remove the excess flour from the kochuris before frying in oil.
- Lightly roll the kochuris, putting much pressure may cause of getting crack on its surface. Stuffing will come out from the crack and it won’t be able to puff up.
- Before adding the first kochuri into the oil, must check the oil temperature. Oil should be perfectly heated up. First, you can put a tiny portion of the dough into the oil if the tiny one immediately floats upon the surface that indicates oil is ready for frying.
- You have to adjust the heat while you are frying the kochuris if kochuris immediately turn into golden brown in color, you should slow down the flame. Do not fry the kachoris keeping the flame on high, so that the kachoris skin immediately gets golden brown but this puri gets uncooked from the inside.
- Though here I have mentioned about 1/4 tsp Hing or asafoetida to add into the stuffing I have used around 1/2 tsp hing as my hing’s flavor is not much intense. So if your hing is much more intense in flavor then use as mentioned above.