By
Bong Eatson
December 7, 2017
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’.
Cooking time
90 minutes
Calories
138
kcal
Recommended by
96.6
%
of
70516
members who rated this recipe on Youtube
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’.
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced green peas (or koraishuti!). Making koraishutir kochuri is not difficult, as this recipe will tell you, if you follow each step one at a time. Also known as motorshutir kochuri, this Bengali vegetarian delight is one of the most beloved breakfast, jolkhabar (snack), or biyebari-menu (wedding feast) items. Follow our step-by-step koraishutir kochuri recipe to learn how to make to make light, puffy, non-greasy kochuris. Serve these hot with alu’r dom or chhola’r dal.
There are several factors which impact how your will kochuris turn out. First, the dough must be kneaded until smooth and rested for at least 30 minutes. Second, care must be taken while stuffing and rolling to ensure that the filling and dough are uniformly distributed. Finally, while frying, the oil should be hot (200°C+) to allow the kochuris to puff up.
This koraishutir kochuri recipe takes you through the process of preparing, stuffing, rolling out, and frying the most delicious and flaky koraishutir kochuris you’ve had! As a bonus, we’ve also thrown in a special tip for beginners and an ingenious hack for how you can prepare and store these ahead of time for a party, courtesy of Foodie’s Hut!
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate
Ingredients
Serves
10 pc
FOR THE DOUGH
- 150 g Maida (all-purpose flour)
- 3 g Salt
- 7 g Sugar
- 15 g Vegetable oil
- 75 g Warm water
FOR THE FILLING
- 150 g Green peas (shelled)
- 3 pcs Green chillies
- 4 g Salt
- 3 g Sugar
- 10 g Vegetable oil
- ¼ tsp Kaalo jeere (nigella seeds)
- ½ tsp Hing (asafoetida)
- 10 g Ginger paste
- ½ tsp Cumin powder
- ¼ tsp Coriander powder
- Oil for frying
Method
- In a mixing bowl, combine maida, 3 g salt, 7 g sugar, and 15 g 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, 4 g salt, and 3 g sugar. Blitz to a fine paste, scraping sides and adding a 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 10 g oil in a pan. Temper it with kaalo jeere 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 in 25 g portions and the filling in 10 g portions.
- Stuff the dough with the filling as shown in the video.
- Oil the rolling pin and surface well. Roll the kochuris with a gentle hand, applying even pressure, to a diameter of 14 cm.
- 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.
Recipe discussion
At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.
A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisem*nts that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.
You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.
Make a One-time donation
Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.
Donate
Become a member ⭐️
Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.
Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
🧣 Winter 🫛
Bakes & Roasts
Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.
Read More »
✨ What's new?
View all »
Taro stolons cooked with mustard and prawns
90 mins
170
kcal
%
A spicy, fudgy mash made of pointed gourd (potol) peels.
60 mins
90
kcal
99.5
%
Stir-fried spinach
30 mins
79
kcal
98.9
%
A festive, rich, spiced cake with dried fruits and nuts
4 hours
kcal
%
See all New recipes »
More
bread
recipes
View all »
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’.
90 minutes
138
kcal
Alu porota or ‘paratha’ needs no introduction. This popular flatbread stuffed with delicately spiced potatoes is a real treat.
45 minutes
385
kcal
Another Blue Poppy favourite, these soft, airy breadrolls go extremely well with datshis, pork shapta, or chilli pork.
2 hours
299
kcal
More
alur dom
recipes
View all »
Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.
1 hour, 15 mins
202
kcal
Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’.
90 minutes
138
kcal
Easy-to-cook and nutritious, this fried rice is loaded with the goodness of fresh, seasonal veggies.
60 minutes
432
kcal
