Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Koraishutir Kochuri

Traditional 7. Koraishutir Kochuri recipe

🧺 Ingredients

• For dough: 400g all-purpose flour, 100g whole wheat flour, 1/2 tsp salt, 3 tbsp ghee or oil, 3/4 cup warm water
• For filling: 500g fresh green peas, blanched 3 mins then cooled
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp nigella seeds (kalonji)
• 1/4 tsp asafoetida
• 2 tbsp ginger, finely grated
• 3-4 green chillies, finely minced
• 1 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp sugar
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Koraishutir Kochuri

1. Blanch peas (3 mins, boiling water): Fresh peas in rapidly boiling water. Drain, cool. Should remain firm.
2. Make filling (8 mins, medium): Heat 2 tbsp ghee. Add cumin seeds (crackle in 3 secs), nigella seeds (pop immediately). Add asafoetida. Quickly add blanched peas, ginger, green chillies. Mash roughly—about 70% should be paste, 30% remain whole. Cook 3 mins, stirring. Raw smell should disappear completely. Add roasted cumin powder, chilli powder, sugar, salt. Cool before using.
3. Make dough (12 mins, low): Mix all-purpose and whole wheat flour with salt. Add ghee, rub until breadcrumbs. Add warm water gradually, knead until soft and smooth. Cover, rest 20 mins.
4. Heat oil (5 mins, high): Oil should reach 340°F. Test with small dough piece—should sizzle and float.
5. Fry first batch (2 mins, medium-high): Gently place kochuri into oil. DO NOT press—allow to puff naturally from pressure of filling inside. Oil should bubble steadily around edges.
6. Flip and fry (1.5 mins, medium): Turn when bottom turns light golden. Fry second side until pale golden-brown.
7. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels. Oil should drain completely.

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