Koraishutir Kochuri | Bengali Peas Kachauri

“Nobody can make Koraishutir Kochuri as good as…” my father said and paused!

Mom then replied with a furious voice “as good as whom 😯 ?” “No one else but my daughter”; This was Baba's reply! 😛

Catfight over Koraishutir Kochuri

I was witnessing this catfight between my loving parents along with my daughter who was busy having some homemade chocolate. What I understand from that fight was I haven't asked Baba to come to my place to have his favorite Koraishutir Kochuri along with Natun Aloor Dum this year yet! Without delaying further, I made a typical traditional Bengali Koraishutir Kochuri last week for him and we had it too!

The perfect Karaishutir Kochuri Recipe!

I have noticed a few variations of the Koraishutir Kochuri's stuffing by different people within and outside my family. In my place, a paste of fresh peas is used to make the stuffing. However, Chordibhai prefers to boil Koraishuti for making the stuffing. Both my Maa and Jethima do not like to add Hing (Asafoetida) or Bhaja Masala (dry roasted Cumin and chili powder) while making the stuffing while Both Boro Pishi and Choto Pishi (my paternal aunties) used to add these two in their version. A friend’s mother used to mix whole wheat flour with all-purpose flour while making the dough. My maa-in-law uses only whole wheat flour to make the dough for Koraishutir Kochuri and my Mom’s version is prepared with all-purpose flour! Confusing isn't it?

Perfect Motorshutir Kochuri Recipe!

After trying lots of variations of a single item; I decided to have my own version which is influenced by all of them. Baba thinks my version is close to Koraishutir Kochuri prepared by his mother i.e. my Thakuma. I made it last week (like every winter) especially for Baba following my recipe. Baba was extremely happy with both Koraishutir Kochuri and Natun Aloor Dum that I prepared for him and he was remembering his days with his mother and his loving daughter decided to write the recipe of Koraishutir Kochuri for the readers of this Bengali food blog Debjanir Rannaghar.

Motorshutir Kochuri from Debjanir Rannaghar!

I was planning to write a detailed post about Koraishutir Kochuri or Matarshutir Kachuri for a long and it was not happening for weird reasons. I have deleted pictures two times given I was not happy with the clicks. When I posted Natun Aloor Dum here in Debjanir Rannaghar a few days back I finally decided to make this happen as early as possible to give my Aloor Dum his perfect companion of winter Koraishutir Kochuri. Koraishuti or Motorshuti is the Bengali name for fresh Peas and Koraishutir Kochuri aka Bengali Matar Kachauri is a popular winter delicacy.

Bengali Koraishuti Kochuri

Bongs have a special place in our hearts for the green peas stuffed with fried flatbread. A Bengali wedding dinner or any special Bengali dinner happening in the winter session is almost incomplete without this.  Though can be prepared with packaged Peas at any time of the year, however, having Koraishutir Kochuri prepared with fresh peas is something nothing but heavenly.

Though a famous Bengali food but this no onion no garlic Koraishutir Kochuri or Matar Kachauri can be tried by anybody who loves fried flatbread. Almost every bong tries to make it at least once during the winter and if not living with the elders it is sometimes considered a bit messy to prepare it. I have tried to capture each and every step of making the Kachauri so that this can be prepared easily to celebrate winter in a Bong way.

Here's how I make Koraishutir Kochuri at Debjanir Rannaghar!

Recipe Card

Koraishutir Kachuri | Matarshutir Kachuri | Bengali Peas Kachauri

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• Author: Debjani Chatterjee Alam
• Total Time: 1 hour
• Yield: 25 Kochuri 1x
• Diet: Vegetarian

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Description

Koraishuti or Matarshuti stands for Peas and Koraishutir Kachuri is a famous Bengali delicacy wherein Kachauris are stuffed with Green Peas stuffing.

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Ingredients

Units MUS Scale 1x2x3x

To make the Dough:

• 400g All-Purpose Flour
• 100g Whole Wheat Flour
• ½ Tsp. Salt
• 2 Tsp. Refined Oil

To make the Stuffing:

• 500g Green Peas / Koraishuti / Matar (seeds after removing the shell)
• 2 Tsp. Ginger Paste
• 2 Green Chili (adjust according to taste bud)
• ½ Tsp. Salt
• 1 Tsp. Sugar
• ¼ Tsp. Asafoetida / Hing
• 1 Tbsp. Refined Oil

To make Bhaja Masala:

• 1 Tsp. Cumin Seed
• ½ Tsp. Carom Seed / Jowan / Ajwain (optional)
• 1 Dried Red Chili

To Fry Koraishutir Kochuri:

• 200ml Refined Oil for Deep Frying

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Instructions

To make Bhaja Masala:

1. Dry roast Cumin seed, Carom Seed and Dried Red Chili for 1-2 minutes in low flame on a non-stick pan.
2. Let the spices cool completely.
3. Make a coarse powder of the roasted spices and use the Bhaja Masala in making the stuffing.

To make the stuffing:

1. Make a smooth paste of Green Peas using either a mixer grinder or using a traditional Shill Batta or Shil Nora along with the Green Chilies.
2. Heat oil in a pan (preferably non-stick) and temper the oil with asafoetida and ginger paste and cook for 1 minute on low flame.
3. Add the peas paste to it. and start cooking in medium flame till the raw aroma of peas gone completely.
4. Add 1 Tsp. of Bhaja Masala Powder, Salt, and Sugar to the mixture and give the stuffing a mix.
5. Cook for a few more minutes till the mixture leaves the edges of the pan and switch the flame off.
6. Let the mixture cool completely.

To make the Dough:

1. Keep 2 cups full of water handy for making the dough.
2. Take both the flour along with salt and using a sieve shift it once.
3. Add Oil to the flour mixture and using your hand mix it to turn it into a crumbly mixture.
4. Now add ½ a cup of water to the flour mixture.
5. Keep needing and add water as required.
6. It took me 1 Cup and 3-4 Tbsp. of water to make not-so-tight dough.
7. Cover the dough with a piece of wet cloth for 10 minutes.

To Make Kochuri

 

1. Divide the dough into around 20 equal portions.
2. Make ping pong ball-sized dough ball from the dough.
3. Flatten a dough ball as shown in the picture in your hand or on the kitchen top.
4. Place 1 spoon full of stuffing in the middle and seal the flattened dough to make a stuffed ball.
5. Following this make the rest of the stuffed dough balls.
6. Now heat sufficient oil in a wok to fry Kachories.
7. Take a rolling pin and roll out each stuffed ball into a disk of 4-5’’.
8. This is to be done without making a hole in the body of the flattened disk.
9. If required sprinkle little oil on the roiling board before rolling the dough.
10. Fry from both sides on medium flame.
11. While frying press a little with a perforated ladle to help the Kochuri puff properly.
12. Following this deep fry rest of the Kochuri.
13. Serve Koraishutir Kochuri with Natun Aloor Dum and Nolen Gur!

 

Notes

• Instead of fresh green peas; a packed one can be used.
• I prefer a smooth paste to make the stuffing, however, a bit of coarse paste can also be prepared
  adjust Spices especially chili as per your taste.

• Prep Time: 30 min
• Cook Time: 30 min
• Category: Dinner, Breakfast, Snack, Bread
• Method: Frying
• Cuisine: Bengali

Nutrition

• Serving Size: 5 Kachauri each person
• Calories: 547
• Sugar: 7.1g
• Sodium: 498mg
• Fat: 2g
• Saturated Fat: 0.3g
• Carbohydrates: 111.8g
• Fiber: 8.6g
• Protein: 18.5g Vitamin D 0mcg
• Cholesterol: 0mg

Keywords: Koraishutir Kochuri, Motorshutir Kochuri, Bengali Peas Kachuri recipe, Debjanir Rannaghar

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Koraishutir Kochuri Recipe Video from Debjanir Rannaghar

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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 dolonchttrj@gmail.com. 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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