Koraishutir kochuri
Koraishutir kochuri, from above
VegWest Bengal

Koraishutir kochuri

Green pea kachori, Kolkata style. Winter's first peas in a puffed luchi.

60 minTime
10 gProtein each
mildSpice
When the first peas arrive2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
490kcalsame
10 gproteinsame
5 gfibresame
60minutessame

Koraishutir kochuri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee1½ tbsp, for the dough
Wateras needed
Green peas2 cups, fresh
Ginger2.5 cm
Green chilli2
Asafoetidaa pinch
Cumin seeds½ tsp, roasted and ground
Fennel seeds½ tsp
Sugar1 tsp
Cooking oil (vegetable oil)for frying and filling
Saltto taste

Method

5 steps
  1. 1Rub ghee into maida with salt till it holds when pressed. Knead with water into a soft dough. Rest.
  2. 2Grind peas, ginger and chilli coarsely without water.
  3. 3Heat 1 tbsp oil, add asafoetida and fennel, then the pea paste, sugar, salt and roasted cumin. Cook till dry.
  4. 4Stuff small balls of dough with filling, seal and roll gently into 4 inch rounds.
  5. 5Fry in hot oil, pressing gently, till puffed and pale golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Koraishutir kochuri: a bread or rice, a side, something to drink and something sweet.

On the side Bengali aloo dum40 min
On the side Shukto45 min
A little snack Beguni25 min
To drink Lebu cha6 min
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