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    Featured Post » Recipes

    Koraishutir Kochuri | Bengali Peas Kachauri

    Published: Jan 11, 2016 · Modified: Jul 2, 2025 by Debjani · This post may contain affiliate links · Leave a Comment

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    Koraishuti, or Matarshuti, simply means peas. Koraishutir Kachuri is a famous Bengali flatbread where the kachauris are stuffed with a delicious green pea filling.

    %Koraishutir Kochuri Recipe Debjanir Rannaghar
    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.

    %Koraishutir Kochuri

    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?

    %Motorshutir Kochuri

    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.

    %Bengali Matar Kachauri

    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.

    %Peas Kochuri

    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 Kochuri Recipe Debjanir Rannaghar
    Print Pin

    Koraishutir Kachuri | Matarshutir Kachuri | Bengali Peas Kachauri

    Koraishuti, which simply means peas, is the star of Koraishutir Kachuri, a famous Bengali flatbread. This tasty treat features kachauris, or fried breads, filled with a delicious green pea stuffing.
    Course Bread, Breakfast, Dinner, Snack
    Cuisine Bengali
    Keyword Bengali Peas Kachuri recipe, Debjanir Rannaghar, Koraishutir Kochuri, Motorshutir Kochuri
    Prep Time 30 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour
    Servings 25 Kochuri
    Calories 547kcal
    Author Debjani Chatterjee Alam
    Cost Rs 150

    Ingredients

    To make the Dough:

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

    To make the Stuffing:

    • 500 g 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:

    • 200 ml Refined Oil for Deep Frying
    Get Recipe Ingredients

    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:

    • %how to make the stuffing o f Koraishutir Kochuri
    • 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!
    • %Bengali Koraishutir Kochuri Pinterest

    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

    Serving: 5Kachauri each person | Calories: 547kcal | Carbohydrates: 111.8g | Protein: 18.5g | Fat: 2g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 498mg | Fiber: 8.6g | Sugar: 7.1g

    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!
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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.

    You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

    %Koraishutir Kochuri Recipe Food Pinterest Pin
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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.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    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.

    Learn more about me →

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