Koraishuti, or Matarshuti, simply means peas. Koraishutir Kachuri is a famous Bengali flatbread where the kachauris are stuffed with a delicious green pea filling.
Jump to:
- A Funny Fight Over Pea Kachauris
- Karaishutir Kochuri Recipe Variation
- My Perfect Motorshutir Kochuri Recipe!
- Koraishutir Kochuri Recipe Video from Debjanir Rannaghar
- Motorshutir Kochuri, from my kitchen to yours!
- Bengali Koraishuti Kochuri - a winter treat!
- Here's how I make Koraishutir Kochuri at Debjanir Rannaghar!
- Recipe Card
- Bengali Sidedish recipes
- Related Recipes
- Let's Connect over Motorshutir Kochuri!
A Funny Fight Over Pea Kachauris
"Nobody makes Koraishutir Kochuri better than..." my father announced, pausing for dramatic effect. My mother immediately challenged him, "Who on earth could be better?" Without missing a beat, my father winked and declared, "Only my daughter!"
As my parents playfully bickered, my daughter happily munched on homemade chocolate, and I was laughing. I realized I'd almost forgotten to invite my father over this year for his favorite Koraishutir Kochuri and Natun Aloor Dum. So, last week, I quickly made a batch of the classic Bengali treat, and we all enjoyed it together.
Karaishutir Kochuri Recipe Variation
I've noticed that everyone, even within my own family, has their own way of making the pea filling. At my house, we use a paste of fresh peas. But Chordibhai prefers to boil the peas before using them in the filling.
Some families use asafoetida or a spice mix of roasted cumin and chili in their stuffing. My paternal aunts, Boro Pishi and Choto Pishi, always included these in their recipe. Interestingly, I've also seen different approaches to the dough. A friend's mother mixed whole wheat and all-purpose flour, while my mother-in-law uses only whole wheat, and my mom prefers all-purpose. All these variations can be a little confusing, right?
My Perfect Motorshutir Kochuri Recipe!
After many attempts, I've finally created my own version of Motorshutir Kochuri, taking the best parts from all the recipes I've tried. My Baba thinks it tastes just like the Koraishutir Kochuri his mother, my Thakuma, used to make. Every winter, I make this special dish for him, and last week was no different. I prepared my Koraishutir Kochuri along with Natun Aloor Dum, and he was so happy! It brought back wonderful memories of his childhood. As his loving daughter, I want to share this recipe with all the readers of Debjanir Rannaghar, the Bengali food blog.
Koraishutir Kochuri Recipe Video from Debjanir Rannaghar
Motorshutir Kochuri, from my kitchen to yours!
I've been planning to share this detailed recipe for Koraishutir Kochuri, also known as Matarshutir Kachuri, for some time now. It's been surprisingly difficult to get it done! I even deleted the photos twice because I wasn't happy with them. But after posting my Natun Aloor Dum recipe on Debjanir Rannaghar a few days ago, I knew I had to share this recipe as soon as possible.
Bengali Koraishuti Kochuri - a winter treat!
In Bengali, fresh peas are called Koraishuti or Motorshuti, and Koraishutir Kochuri, also known as Bengali Matar Kachauri, is a much-loved winter treat.
Bengalis have a soft spot for Motorshutir Kochuri, or peas kachauri, which are fried flatbreads filled with green peas. No Bengali wedding or special winter dinner feels complete without it. You can make it with packaged peas any time of year, but using fresh peas for Koraishutir Kochuri is truly special.
While this dish is a Bengali favorite, anyone who likes fried flatbreads should try this Koraishutir Kochuri or Matar Kachauri, which doesn't use onion or garlic. Most Bengalis attempt to make it at least once during the winter. But if you don't have older family members around, it can seem a little difficult. That's why I've explained each step of making this Kachauri carefully, so you can easily enjoy winter the Bengali way.
Here's how I make Koraishutir Kochuri at Debjanir Rannaghar!
Recipe Card
Koraishutir Kachuri | Matarshutir Kachuri | Bengali Peas Kachauri
Ingredients
To make the Dough:
- 400 g All-Purpose Flour
- 100 g Whole Wheat Flour
- ½ teaspoon Salt
- 2 teaspoon Refined Oil
To make the Stuffing:
- 500 g Green Peas / Koraishuti / Matar seeds after removing the shell
- 2 teaspoon Ginger Paste
- 2 Green Chili adjust according to taste bud
- ½ teaspoon Salt
- 1 teaspoon Sugar
- ¼ teaspoon Asafoetida / Hing
- 1 tablespoon Refined Oil
To make Bhaja Masala:
- 1 teaspoon Cumin Seed
- ½ teaspoon Carom Seed / Jowan / Ajwain optional
- 1 Dried Red Chili
To Fry Koraishutir Kochuri:
- 200 ml Refined Oil for Deep Frying
Instructions
To make Bhaja Masala:
- Toast cumin seed, carom seed, and dried red chili on a non-stick pan over low heat for 1-2 minutes.
- Allow the spices to cool entirely.
- Grind the toasted spices into a coarse powder and incorporate the bhaja masala into the stuffing.
To make the stuffing:
- Create a smooth blend of Green Peas using a blender or the traditional Shill Batta or Shil Nora, along with the Green Chilies.
- In a pan (preferably non-stick), heat oil and infuse it with asafoetida and ginger paste. Cook for 1 minute over low heat.
- Introduce the peas blend and cook on medium heat until the raw scent of peas dissipates entirely.
- Add 1 Tsp. of Bhaja Masala Powder, Salt, and Sugar to the mixture and stir the stuffing.
- Continue cooking for a few more minutes until the mixture no longer sticks to the edges of the pan, then turn off the heat.
- Allow the mixture to cool down completely.
To make the Dough:
- Prepare two cups of water to have on hand when making the dough.
- Use a sieve to sift the flour and salt together.
- Combine the flour mixture with oil and mix it by hand until it becomes crumbly.
- Gradually add half a cup of water to the flour mixture.
- Knead the dough, adding water as needed.
- It took me approximately one cup and three to four tablespoons of water to achieve a dough that wasn't too tight.
- Cover the dough with a damp cloth and let it sit for 10 minutes.
To Make Kochuri
- Divide the dough into approximately 20 equal parts.
- Shape each portion of dough into a ball about the size of a ping pong ball.
- Flatten one dough ball in your hand or on the kitchen counter, as shown in the picture.
- Place a spoonful of stuffing in the center and seal the flattened dough to create a stuffed ball.
- Repeat this process for the remaining dough balls.
- Heat enough oil in a wok to fry the Kachories.
- Using a rolling pin, flatten each stuffed ball into a 4-5'' disk.
- Be careful not to create a hole in the center of the disk.
- If needed, lightly oil the rolling board before rolling the dough.
- Fry the disks on both sides over medium heat.
- While frying, gently press the Kochuri with a perforated ladle to ensure proper puffing.
- Continue deep frying the remaining Kochuri.
- Serve the Koraishutir Kochuri with Natun Aloor Dum and Nolen Gur!
Video
Notes
- Instead of using fresh green peas, it is possible to use canned peas instead. I personally prefer a velvety paste for the filling, although a slightly grainy paste can also be made.
- Make sure to modify the amount of spices, especially chili, according to your own preference.
Nutrition
Bengali Sidedish recipes
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Begun Bhaja (also known as Bengali style fried Eggplant)
- Rosogollar Dalna (also known as Bengali Rasgulla curry)
- Dim er Surua (also known as Bengali Egg Surua or Egg Stew)
- Aloo Phulkopir Dalna (Bengali Potato and Cauliflower Curry)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Kumror Chakka (also known as Bengali Pumpkin side)
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Joggi Barir Mangsho (lso known as Biyebarir Mutton Curry)
- Dhokar Dalna (Also known as Bengali diamond-shaped lentil fudge curry)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Begun Basanti (also known as Bengali Begun Bashonti)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Kosha Mangsho (also known as Bengali Mutton Kasha)
- Chana Bhapa (also known as Bengali steamed Paneer)
Related Recipes
Let's Connect over Motorshutir Kochuri!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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