This may not be the most popular thing to say, but, I think, of all the Bengali culinary inventions, Koraishutir Kochuri is the most special. I mean, sure, rosogolla and macher jhal are great because what is a Bengali without mach & misti? BUT whoever had the idea of encapsulating the subtle flavors of fresh green peas inside a flaky and crispy shell is genius!
Koraishutir kochuri is basically an Indian stuffed puri. But instead of using pulses or lentils, this Bengali puri uses a mashed, cooked, and flavorful green peas stuffing. With a generous amount of asafetida, onion seeds, and a little sweetness, this dish is a crowd-pleaser. And nothing says festival or Durga pujo more than the smell of freshly fried koraishutir kochuri. So here’s wishing all my readers a very happy beginning to Debi pokkho with these delicious kochuris! Subho Mahalaya!
Ingredients
For the stuffing
- 2 tbsp onion seeds
- 2 inches ginger
- 4 green chilies or to taste
- 500 grams frozen green peas thawed
- 2 tbsp canola or vegetable oil
- 1 tsp asafoetida
- 1 tbsp sugar or to taste
- salt to taste
- 1/4 cup water use as little water as possible
For the shells
- 500 grams all purpose flour
- 2 tbsp oil
- 1 tsp salt
- 1 tsp sugar
- lukewarm water for kneading
- oil for deep frying
Instructions
- To make the stuffing
- Grind the onion seeds, ginger and green chilies into a smooth paste using a little water.
- Grind the green peas into a smooth paste using as little water as possible.
- In a thick bottomed pan heat the oil and temper with asafoetida.
- Then add the peas paste and stir to mix the oil.
- Next add the onion seeds, ginger and chilies paste and stir well.
- Cook over medium heat, stirring continually, until all the water has evaporated and the mixture has turned a very dark green.
- Add salt and sugar, remove from heat and let cool.
- Once cool, make 20-25 equal sized balls out of the stuffing.
- To make the shell
- Mix flour, oil, salt and sugar in a large bowl and knead (do not add water at this stage) until everything has been thoroughly incorporated. You will know when pressing little mounds of flour in your hand forms little balls. In other words, the flour sticks together and doesn't fall apart.
- Now using a little lukewarm water knead the flour to form a pliable dough that is neither too soft (to prevent breakage while frying) nor too hard (to make stuffing easy).
- Cover with a damp muslin cloth or kitchen towel and let sit for 30 mins.
- Once the dough has rested, divide it into 20-25 small balls.
- Next follow the video instructions below to form the kochuris*.
- Once ready, deep fry them till both sides puff up.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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