Koraishuti'r Kochuri

Koaraishuti'r Kochuri is a deep-fried puffy bread filled with green peas stuffing (Koraishuti). This is a wonderfully delicious recipe from Bengal. I stumbled across this recipe on this channel called The Bong Eats . If you are not keen on deep frying you can make this as a paratha instead-but as I said earlier, the deep-fried version is food for the soul and the paratha version is food for the body. As usual, for me, the soul had a 3-second knockout win on the body on this one!

Jump to Recipe

Vishesh Tippani / Additional Commentary

This is a very yummy recipe. Make sure the peas stuffing is dry and not runny otherwise you won't be able to roll it out. The dough should be smooth and rested for at least half an hour. And the oil has to be hot when you are ready to fry pooris. They really puff up like a balloon.

---

What do I need?

FOR THE DOUGH

• 150 g Maida (all-purpose flour - approx 1 cup)

• 1 tsp Salt

• 2 tsp Sugar

• 1.5 tbsp Vegetable oil

• 3/4 cup or less Warm water

‍FOR THE FILLING

• 150 g Green peas (shelled) - I used frozen

• 3 pcs Green chilies

• Salt to taste (1.5 tsp)

• 1 tsp Sugar

• 1 tbsp Vegetable oil

• ¼ tsp Kalonji (nigella seeds)

• ½ tsp Hing (asafoetida)

• 1 tbsp Ginger paste

• ½ tsp Cumin powder

• ¼ tsp Coriander powder

• Oil for frying

How do I make it?

• In a mixing bowl, combine maida, salt, sugar, and 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, salt, and sugar. Make fine paste with as 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 1 tbsp oil in a pan. Temper it with kalonji 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 into 25 g portions and the filling into 10 g portions

• Stuff the dough with the filling

• Oil the rolling pin and surface well. Roll the kochuris with a gentle hand, applying even pressure

• 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.

Keep calm and call mom tips:

• The link from Bong Eats has some really useful info on how you can pre-make the kachoris in case you want to make a large quantity and also on how to roll the pooris

• I used my KitchenAid to make the dough. Medium speed for about 5 mins

---

Accompaniments

1. Tastes good as is

2. Aloo sabzi (aloo'r dum)