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KORAISHUTIR KOCHURI / MATAR KI KACHORI / MATARSHUTIR KOCHURI / GREEN PEAS KACHORI / BENGALI MATAR KACHORI RECIPE

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Winter is in its full swing and the vegetable markets are beautifully adorned with colorful, vibrant fresh winter veggies, saw some super fresh green peas and couldn’t stop myself from making and gorging on some yum “ Koraishutir Kochuris”, …mmmm… to hell with all the diet plans,….few of these innocent Kochuris can’t spoil anything…These fresh sweet peas come once in a year and if we don’t enjoy them then it’s an insult to them don’t you agree… These fresh ones are so much superior to those frozen ones we use the year-long as nothing can’t beat fresh seasonal stuff for sure.
Koraishutir Kochuris or Peas Kachori would be a regular scene paired with some Dum aloo in any Bengali house hold especially in winter season, as Sarso ka saag (for recipe click here) is for Punjabi’s in winter, Matarshutir or Koraishutir Kochuri is for us Bongs…

9 (1)-min

Sweet memories of our childhood still lingers all around me, Ma would bring kilos of the fresh peas from the market and all three of us along with my Ma would sit together shelling them in our small terrace garden we would chit chat together shelling the peas and popping a couple of them from each pod, and mom would scold us lovingly that, if you all eat up the peas before then don’t complain if you get less filling inside the kachoris. Those were some family bonding times as we used to call “Bonding over Peas”. Those days simple joys of life would bring so much of happiness, which I feel is missing in our today’s mechanical life, now everything is available, ready made, peas in a packet frozen and ready to use all over the year, now no one wants to shell peas or do anything sitting together, hope I could bring back such memorable moments into my life again…
It was so much fun as mom carefully rolled out the filled Kochuris taking care not to tear the dough in the process and frying them in hot oil puffing up each kochuris, and we would eagerly wait to pounce on them as they came out of the hot oil. We didn’t even use to count as how many we had just eaten till we were fully stuffed. Those were some carefree days, missing them so much… When I first made a kochuri and slid it into hot oil to fry.,it started dancing in the oil and I jumped with joy that it was dancing in the oil, then I realized that I had torn the dough in process of rolling it out and the filling was leaking in the oil while frying making a mess, I must admit it, took me some time to practice to finally get the perfectly rolled and fried golden kachori of my own the key to it is patience….

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As this recipe is a deep fried one so health freaks it’s not for you, but you can try the less oily version of this recipe by making Koraishutir Porata (same filling filled inside a paratha and cooked  with a light brush of oil on a griddle) it also tastes awesome but nothing can beat deep fried dough…
Try this Koraishutir Kochuris soon before the winter’s ends and the fresh sweet peas vanish off from the markets and enjoy some “Bonding over Peas”, with your loved ones and create sweet memories to last a lifetime….
If you do try this winter specialty do give me a feedback if possible in the comments section given below or else tag me on #spiceaffairs in Instagram I would be happy to see what you all came up with, till then Happy Cooking…
Have shared much more Indian bread recipe on my blog do click on the names given below to check their recipes hope you will like them too.

JOWAR ROTI

TANDOORI ROTI

BEETROOT PARATHA

BEETROOT POORI

NO YEAST TAWA NAN

MAKKI DI ROTI

METHI NA THEPLA

IMG_6383-minRECIPE FOR KORAISHUTIR KOCHURI
Ingredients for the filling:

  • 1 and ½ cups – Shelled Fresh Green peas or use frozen peas if fresh green peas are not available.
  • 3 to 4 nos – Green chilies
  • 1&1/2 tsp – Ginger grated
  • 1 tsp – Saunf (fennel) coarsely powdered
  • 1 tsp – Jeera (cumin) powder
  • 1/2 tsp – Kalimirch (black pepper) powder
  • 1 tsp – Bengali garam masala (for recipe click here) or use normal garam masala ½ tsp
  • A generous pinch of Hing (asafoetida)
  • Salt to taste
  • 2 tbsp – Oil to cook the filling

IMG_6197-minIngredients for the outer shell dough:

  • 2 cups – Maida (all purpose flour) or else use 50/50 whole wheat flour and maida(all purpose flour)
  • 2 tbsp – Oil or melted Ghee (clarified butter)
  • Salt to taste
  • Water to knead the dough
  • Oil to deep fry the kochuris

IMG_6199-minMethod to knead the dough :

  1. Take flour in a big mixing bowl add salt and 2 tbsp oil or ghee and mix well in the flour.
  2. Now add water little by little in the flour and make a semi-soft dough.
  3. Cover the kneaded dough with a damp cloth and let it rest for one hour.
  4. After resting the dough for one hour divide the dough into lemon sized smooth balls and again cover with a damp cloth and let them rest for 10 to 15 minutes. (resting of the dough ensures easy rolling of the kachoris after filling them)

Method to make the filling:

  1. Wash and drain the shelled peas if using frozen then defrost them, but personally, for these kachoris, I prefer using fresh seasonal peas.
  2. In a mixer grinder jar add the drained and moisture free green peas, grated ginger, chopped green chillies, cumin, fennel, black pepper powders, along with bengali garam masala and grind to a semi coarse paste using as little water as possible, personally I avoid using water to grind this mixture as more the mixture has moisture in it the more cooking time it will consume. So avoid using water while grinding, give the mixture a stir in between grinding it for evenly ground filling mixture.( see the photo above as how the filling looks after grinding)
  3. Take a non-stick pan heat oil on medium flame, add hing and add the above ground mixture give a good mix.
  4. Cook on low to medium flame stirring at intervals until the mixture gathers up into a lump or the excess moisture has evaporated and the peas are cooked.
  5. The filling when cooked must be partially dry but soft for even spreading inside the kachoris when rolled, and when you touch the filling it won’t stick to your fingers that means it’s cooked. (but don’t overcook the filling till it becomes too dry) ( see the photo below to see how the cooked filling looks)
  6. Cool the mixture and divide into equal portions, keep aside.

IMG_6203-minCOOKED FILLING

Method to shape fill, roll and fry the Kachoris:

  1. Take the rested dough balls one at a time and flatten it with the help of your fingers and make like a bowl or rolling pin (as shown in the step by step pics below.)
  2. Place a portion of the above made filling inside (as shown in the pics below.)
  3. Gently stretching the dough gathers up to close and seal the ball with the filling inside (as shown in the pics below)
  4. Press the ball gently in the middle of your palm to flatten it like a patty shape.( check pics below)
  5. Apply few drops of oil on the rolling board or surface and rolling pin and carefully roll the shaped patty, as shown applying gentle pressure taking care so that the filling inside doesn’t come out.
  6. Roll out into a normal puri size but it will be little thicker than normal puris.
  7. Side by side heat oil in a kadhai or pan for deep frying the kachoris.
  8. When the oil is hot enough slide in the rolled out kachoris carefully in the hot oil being careful not to splash oil while doing so.
  9. Fry them one at a time on medium to high flame Pour some hot oil on the top of the Kachori  so that it puffs up, flip it carefully on the other side.
  10. Fry them from both the sides till golden, take them out with a slotted spoon and drain off all the excess oil on an absorbent paper.
  11. Follow the same steps till all the dough and filling is finished.
  12. Serve piping hot kachoris with Niramish Aloor Dom.(for recipe click here)

IMG_6299-minNotes:

  1. Remember not to add too much water while grinding the filling mixture, as too much of moisture would take more time to cook the filling to perfect consistency.
  2. It is very important to rest the dough after kneading first then after dividing it into balls as this resting time of the dough helps in the easy rolling of the kachoris.
  3. While filling and shaping the kachoris don’t over fill them or else the kachoris would tear while rolling them and it would create a mess in the oil while frying and the kachoris would soak up oil. So be very careful while filling and rolling them there should not be any cracks or tears in the outer dough.
  4. To check the temperature of the oil if its ready to fry or not, drop a small ball of dough in the hot oil if the ball floats up immediately that means its ready to fry, remember the oil shouldn’t be too hot or too cold while frying the kachoris.
  5. Take a check on the kachoris while frying and taking them out at the right time when they are perfectly golden from both the sides, be careful while flipping them in oil while frying the other side.
  6. Some people add garlic to the pea’s mixture but in the traditional recipe it’s not added, if you like garlic flavor then you can add few cloves of them.
  7. Do not overcook the filling to dry as it doesn’t taste good that way it should be non-sticky but soft at the same time as shown in the picture above.
  8. Generally, in this recipe I prefer fresh seasonal peas, but if you can’t get fresh peas then use frozen peas after defrosting them but a difference in the texture of the filling would be there.
  9. Don’t grind the mixture of the filling to a smooth paste let it be a little coarse as shown in the picture above as it tastes good that way.

2nd (1)-minSTEP BY STEP PHOTOS FOR FILLING, ROLLING, AND FRYING THE KACHORIS.

  1. TAKE A LEMON SIZED BALL OF THE DOUGH AND MAKE A SMOOTH BALL.
  2. FLATTEN AND STRETCH THE DOUGH WITH YOUR FINGERS AND THUMB TO FILL WITH THE FILLING.
  3. PLACE A PORTION OF FILLING INSIDE THE FLATTENED BALL OF DOUGH.
  4. NOW START STRETCHING THE DOUGH FROM THE SIDES CAREFULLY AND TRY TO CLOSE THE BALL KEEPING THE FILLING INSIDE.
  5. COVER THE FILLING CAREFULLY AND SEAL THE BALL OF DOUGH SO THAT NO CRACKS ARE THERE.
  6. NOW WITH LIGHT PRESSURE FLATTEN THE FILLED DOUGH BALL WITH YOUR PALM.
IMG_6205-min
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IMG_6211-min
IMG_6207-min
IMG_6210-min
IMG_6212-min
  1. APPLY LIGHT OIL ON THE ROLLING PIN AND ROLLING SURFACE AND WITH LIGHT PRESSURE ROLL OUT INTO A ROUND KACHORI THIS WILL BE THICKER THAN ANY NORMAL PURIS BUT NOT TOO THICK.
  2. KACHORI ROLLED OUT KEEPING THE FILLING INTACT INSIDE AND NO TEAR ON THE OUTER COVERING DOUGH, READY TO BE FRIED IN OIL.
  3. NICELY PUFFED UP GOLDEN FRIED KORAISHUTIR KOCHURI READY.
  4. THE FILLING INSIDE EVERY SPREAD AFTER ROLLING AND FRYING, READY TO BE GOBBLED WITH SOME DUM ALOO.
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IMG_6217-min

 

 

KORAISHUTIR KOCHURI / MATAR KI KACHORI / MATARSHUTIR KOCHURI / GREEN PEAS KACHORI / BENGALI MATAR KACHORI RECIPE
 
Author:
Recipe type: Bong Connection Affairs, Indian Bread, Veg,
Cuisine: Indian
Ingredients
Ingredients for the filling:
  • 1 and ½ cups – Shelled Fresh Green peas or use frozen peas if fresh green peas are not available.
  • 3 to 4 nos – Green chilies
  • 1&1/2 tsp – Ginger grated
  • 1 tsp – Saunf (fennel) coarsely powdered
  • 1 tsp – Jeera (cumin) powder
  • ½ tsp – Kalimirch (black pepper) powder
  • 1 tsp – Bengali garam masala (for recipe click here) or use normal garam masala ½ tsp
  • A generous pinch of Hing (asafoetida)
  • Salt to taste
  • 2 tbsp – Oil to cook the filling
Ingredients for the outer shell dough:
  • 2 cups – Maida (all purpose flour) or else use 50/50 whole wheat flour and maida(all purpose flour)
  • 2 tbsp – Oil or melted Ghee (clarified butter)
  • Salt to taste
  • Water to knead the dough
  • Oil to deep fry the kochuris
Instructions
Method to knead the dough :
  1. Take flour in a big mixing bowl add salt and 2 tbsp oil or ghee and mix well in the flour.
  2. Now add water little by little in the flour and make a semi-soft dough.
  3. Cover the kneaded dough with a damp cloth and let it rest for one hour.
  4. After resting the dough for one hour divide the dough into lemon sized smooth balls and again cover with a damp cloth and let them rest for 10 to 15 minutes. (resting of the dough ensures easy rolling of the kachoris after filling them)
Method to make the filling:
  1. Wash and drain the shelled peas if using frozen then defrost them, but personally, for these kachoris, I prefer using fresh seasonal peas.
  2. In a mixer grinder jar add the drained and moisture free green peas, grated ginger, chopped green chillies, cumin, fennel, black pepper powders, along with bengali garam masala and grind to a semi coarse paste using as little water as possible, personally I avoid using water to grind this mixture as more the mixture has moisture in it the more cooking time it will consume. So avoid using water while grinding, give the mixture a stir in between grinding it for evenly ground filling mixture.( see the photo above as how the filling looks after grinding)
  3. Take a non-stick pan heat oil on medium flame, add hing and add the above ground mixture give a good mix.
  4. Cook on low to medium flame stirring at intervals until the mixture gathers up into a lump or the excess moisture has evaporated and the peas are cooked.
  5. The filling when cooked must be partially dry but soft for even spreading inside the kachoris when rolled, and when you touch the filling it won’t stick to your fingers that means it’s cooked. (but don’t overcook the filling till it becomes too dry) ( see the photo below to see how the cooked filling looks)
  6. Cool the mixture and divide into equal portions, keep aside.
Method to shape fill, roll and fry the Kachoris:
  1. Take the rested dough balls one at a time and flatten it with the help of your fingers and make like a bowl or rolling pin (as shown in the step by step pics below.)
  2. Place a portion of the above made filling inside (as shown in the pics below.)
  3. Gently stretching the dough gathers up to close and seal the ball with the filling inside (as shown in the pics below)
  4. Press the ball gently in the middle of your palm to flatten it like a patty shape.( check pics below)
  5. Apply few drops of oil on the rolling board or surface and rolling pin and carefully roll the shaped patty, as shown applying gentle pressure taking care so that the filling inside doesn’t come out.
  6. Roll out into a normal puri size but it will be little thicker than normal puris.
  7. Side by side heat oil in a kadhai or pan for deep frying the kachoris.
  8. When the oil is hot enough slide in the rolled out kachoris carefully in the hot oil being careful not to splash oil while doing so.
  9. Fry them one at a time on medium to high flame Pour some hot oil on the top of the Kachori so that it puffs up, flip it carefully on the other side.
  10. Fry them from both the sides till golden, take them out with a slotted spoon and drain off all the excess oil on an absorbent paper.
  11. Follow the same steps till all the dough and filling is finished.
  12. Serve piping hot kachoris with Niramish Aloor Dom.(for recipe click here)
Notes
1. Remember not to add too much water while grinding the filling mixture, as too much of moisture would take more time to cook the filling to perfect consistency.
2. It is very important to rest the dough after kneading first then after dividing it into balls as this resting time of the dough helps in the easy rolling of the kachoris.
3. While filling and shaping the kachoris don’t over fill them or else the kachoris would tear while rolling them and it would create a mess in the oil while frying and the kachoris would soak up oil. So be very careful while filling and rolling them there should not be any cracks or tears in the outer dough.
4. To check the temperature of the oil if its ready to fry or not, drop a small ball of dough in the hot oil if the ball floats up immediately that means its ready to fry, remember the oil shouldn’t be too hot or too cold while frying the kachoris.
5. Take a check on the kachoris while frying and taking them out at the right time when they are perfectly golden from both the sides, be careful while flipping them in oil while frying the other side.
6. Some people add garlic to the pea’s mixture but in the traditional recipe it’s not added, if you like garlic flavor then you can add few cloves of them.
7. Do not overcook the filling to dry as it doesn’t taste good that way it should be non-sticky but soft at the same time as shown in the picture above.
8. Generally, in this recipe I prefer fresh seasonal peas, but if you can’t get fresh peas then use frozen peas after defrosting them but a difference in the texture of the filling would be there.
9. Don’t grind the mixture of the filling to a smooth paste let it be a little coarse as shown in the picture above as it tastes good that way.
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