What is Koraishutir Kochuri
I’ll first simply translate this Bengali named dish, into English; which would mean: Koraishutir – of green peas (green peas is also known as motor shuti in Bengali; the suffix ‘-r’ means ‘of’) Kochuri – is basically a stuffed, fried Indian bread known as kachori; the poori also belongs to this category Now coming to Bengal’s fascination with Koraishutir Kochuri! The markets in this side of the country too, are flooded with fresh matar/motor/korai shuti (green peas) during the winter season. Hence, it is only justified to make use of them and turn into a delicious dish. The Motor Shutir Kochuri is one of those many winter delicacies that is really, really addictive. Trust me, when I say this. Though, you don’t really need a particular season to enjoy this and other Bengali style fried breads like the famous Radhaballabhi. However, during the chilly time of the year, it is more apt to indulge more in rich, fried dishes as it is easy for the body to accept them. Personally, as well, not only do I enjoy making a variety of Bengali recipes throughout the year, but also love feasting on them. The same is the case with my family too. There’s a certain charm about the dishes of this particular cuisine and I must say that it does take a person to develop a palate for it. But once done, there’s no stopping or looking back from Bengali cuisine. The food culture beautifully blends in flavor profiles like sweet, salty and spicy too. Thus, resulting in super yummy preparations. Not just in non-vegetarian choices, but also equally well in vegetarian ones. So, this Koraishutir Kochuri along with many other preparations from the Bengali culinary repertoire have become quite a regular in my kitchen and home.
The USP of the Motor Shutir Kochuri, as is obvious from the name, is the green peas stuffing. It is very mildly spiced, so that the flavors of the green peas come through nicely. The outer covering of the kachori is not a flaky one like the Khasta Kachori. The dough used to make this Bengali Kachori is similar to the Luchi dough and is made with all-purpose flour (maida). All this result in a soft-textured Koraishutir Kochuri, which are more like stuffed pooris but made with maida. As the stuffed pooris made with whole wheat flour (atta) will not have a soft texture like these typical kachoris. Thus, to get a traditional and original taste, I would suggest to use all-purpose flour in this recipe as well and not substitute it with atta. I have tried this Motor Shutir Kochuri a number of times. At first, I did not add the ginger, green chili and garam masala. And for my taste buds, this taste was a little bland. So, I made some changes in the recipe and added these three ingredients too. This definitely brought in a zing in flavors of the peas stuffing, and the overall taste of the kochuris improved remarkably. To make this special Bengali delicacy, it is best if you get fresh green peas and use them in the recipe. However, if you are craving for this Koraishutir Kochuri in other seasons, go ahead and use your regular frozen peas to make them.
How to make Koraishutir Kochuri
Making dough
Making stuffing
- Take 1 cup green peas along with ½ inch ginger and 1 to 2 green chilies in a grinder jar.
- Grind to a semi coarse paste, without adding any water.
- Heat 1 to 1.5 teaspoons oil in a small pan. Add 1 teaspoon cumin powder, ¼ teaspoon red chili powder, 1 to 2 pinches garam masala powder and a pinch asafoetida (hing), Fry for a few seconds.
- Add the prepared peas paste along with sugar and salt as required. Stir and sauté for 3 minutes.
- Add 1 tablespoon gram flour (besan) and continue to sauté for 2 to 3 minutes more. Addition of besan absorbs the moisture in the filling. Whenever I make kachoris, I always add some besan in the stuffing.
- When cooled, make small sized balls from the peas stuffing and keep aside.
Making Koraishutir Kochuri
- Make lemon sized balls from the dough. Apply oil on both sides of a ball and roll into a small circle. Place the peas stuffing ball on the dough.
- Gather the edges and bring them all together in the center. Join the edges and flatten them on the dough.
- Gently roll into a stuffed kachori. If a part tears, then just seal with a piece of dough and roll to smoothen it. Apply some more oil if needed, while rolling.
- Gently drop the kachori in medium hot oil. The oil should not be too hot or at a low temperature.
- The kachori will begin to puff in some seconds. Nudge and press lightly with a spoon so that the kachori puffs up, like the way we do for pooris.
- With a slotted spoon, turn over and fry the other side.
- These kachoris are creamish white when fried due to the all-purpose flour. So, they don’t become browned like kachoris made of whole wheat flour. Remove from a slotted spoon when both sides are crisp and done. Drain Koraishutir Kochuri on paper towels. Prepare the remaining kachoris in the same way.
- Serve Koraishutir Kochuri just plain or with aloor dum or cholar dal.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Katori Chaat Recipe | Tokri Chaat Raj Kachori Matar Kachori Urad Dal Kachori This Koraishutir Kochuri Recipe from the archives was first published in June 2013. It has been updated and republished in March 2024.
