Description
The term Koraishuti or Matarshuti represents peas, and Koraishutir Kachuri is a renowned Bengali stuffed flatbread in which Kachauris are filled with a stuffing made of green peas.
Ingredients
Units
Scale
To make the Dough:
- 400g All-Purpose Flour
- 100g Whole Wheat Flour
- 1/2 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)
- 1/2 Tsp. Salt
- 1 Tsp. Sugar
- 1/4 Tsp. Asafoetida / Hing
- 1 Tbsp. Refined Oil
To make Bhaja Masala:
- 1 Tsp. Cumin Seed
- 1/2 Tsp. Carom Seed / Jowan / Ajwain (optional)
- 1 Dried Red Chili
To Fry Koraishutir Kochuri:
- 200ml 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!
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.
- 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