Koraishutir kochuri recipe aka Bengali motor shutir kochuri recipe with step by step pictures. Koraishutir kochuri also pronounced as karaishutir kochuri( in bengali) is a bengali style delicious deep-fried puffed puri stuffed with flavourful green peas stuffing. Basically, the stuffing is made of green peas(matar in hindi) paste and sauteed with hing, ginger, green chilli, Mouri(fennel seeds in english) & bhaja masala(roasted spices). It is a traditional bengali breakfast, best to serve with winter special choto alur dum or cholar dal. Especially prepared on sunday or any holiday of almost every Bengali household in winter. It is also known as green peas kachuri among non-Bengali people.
In our childhood days, in Westbengal, koraishuti aka karaishuti was only available in 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 don’t need to wait for the winter. Though I missed those childhood days when my mom used to peel the green peas and we would have the fresh pods in the name of helping her to peel it out. Those green peas were fresh, soft & sweet in taste we hardly get in Bangalore.
Although I am explaining this koraishuti’r kochuri as our popular bengali breakfast. However, we(bengalis) sometime eat it at dinner too. I can remember those childhood days when this kachori was generally served in any bengali celebration. Especially in the marriage ceremony and birthday parties in winter. Those party mostly started with this hot koraishutir kochuri and amish aloo dum(with onion & garlic) menu. I really miss those days and want to go back to that sweet memory lane.
Though korashuti is the key ingredient of this kochuri. However bhaja masala and hing are 2 must used ingredients to make it 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. Let’s have a look and hope you will enjoy this bengali kochuri recipe.
If you have craving for koraishutir kochuri & notun aloo’r dum and it make you feel nostalgic. Then try this koraishutir kochuri aka motor shutir kochuri at home. And please let me know how it worked in your kitchen by writing a comment in the comment section below.
Koraishutir kochuri recipe | Bengali motor shutir kochuri recipe
- 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
How to make koraishutir kochuri aka bengali motor shutir kochuri with step by step pictures
How to make the dough
- First, sieve the all purpose flour 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 sometime.
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
Let’s start to make the green peas stuffing 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. 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 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 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 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 the kochuris/stuffed puris, place it on medium heat.
- When the oil is getting heated up, add kochuri into the oil but don’t 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 amish aloo dum or niramish aloo dum. 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 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. However, must remove the excess flour from the kochuris before frying in oil.
- Litghly 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 the kochuris immediately turn into golden brown in color, you should slow down the flame.
- 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 intense in flavor then use as mentioned above.