Koraishutir Kochuri | Motor Shutir Kochuri | Bengali Kachori
Koraishutir Kochuri, a delectable fried bread, is generously filled with a gentle and sweet stuffing of green peas. This delightful delicacy hails from Bengal and is cherished as both a popular breakfast and a scrumptious snack.
Ingredients
For Kachori Dough
- 2.5 cups maida (all purpose flour)
- 2 to 2.5 tablespoon Ghee or oil
- water as required
- salt as required
For Matar Stuffing
- 1 cup fresh or frozen peas or matar
- 1 tablespoon besan (gram flour)
- 1 to 2 green chillies – chopped (hari mirch)
- ½ inch ginger – chopped (adrak)
- 1 teaspoon cumin powder (jeera powder)
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 green cardamom (choti elaichi or hari elaichi)
- 1 to 2 pinches Garam Masala
- a pinch of asafoetida (hing)
- 1 to 1.5 teaspoon oil
- sugar as required
- salt as required
- oil for deep frying
Instructions
Making Koraishutir Kochuri Dough
- In a bowl add the flour, salt and ghee or oil.
- Mix everything so as to incorporate the ghee or oil through the whole flour.
- Add water in intervals and knead to a smooth and soft dough.
- Cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.
Making Matar Stuffing
- Rinse the shelled or frozen matar (green peas).
- Take them in a grinder or blender. grind to a semi coarse consistency without adding any water.
- If not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
- Peel the cardamom and powder the seeds in a mortar-pestle till finely ground.
- Heat oil in a small pan.
- On a low flame, add all the spice powders one by one – cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida. fry for 2-3 seconds.
- Then add the ground peas (matar), sugar and salt. saute for 3 minutes. Stir continuously.
- Add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.
- Take the matar stuffing in a bowl or plate and let it cool.
- Prepare small balls from the stuffing and keep aside.
Rolling And Stuffing Koraishutir Kochuri
- Before making the kachoris, heat oil for deep frying in a kadai or pan.
- Make lemon sized balls from the dough and cover with a wet kitchen napkin.
- Take one ball and flatten it with your palm. apply some oil to it on both sides.
- Place the ball on the rolling board and roll to a 3 inches diameter circle.
- Keep the matar stuffing in the center. bring all the edges of the dough and press them together.
- Apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.
- If the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.
Frying Koraishutir Kochuri
- Drop a small piece of dough in the oil and if it comes steadily from the bottom to the top, then the oil is hot enough for the kachoris to be fried.
- Gently drop the kachori in the hot oil.
- With a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
- When one side is done and all puffed up – you will see that the oil has stopped sizzling.
- Turn over and fry the other side of matar kachori.
- You can turn over twice and fry for a few seconds too.
- When the koraishutir kochuri appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
- Serve koraishutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.
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