Koraishutir Kochuri

A classic Bengali delicacy — flaky, deep-fried bread stuffed with a spicy green pea filling, often enjoyed with aloo dum or cholar dal during winter mornings.

Ingredients

1. 1 cup refined flour (maida)
2. ¼ tsp salt
3. 3 tbsp ghee (melted)
4. Ghee for deep frying

For the Filling 5. ¼ kg green peas (shelled) 6. 1-inch piece of ginger 7. 4 small green chillies 8. 4 tsp aniseeds (saunf) 9. ¼ tsp asafoetida (hing) 10. Salt to taste

Instructions

1. Prepare the Dough

   • Sift the refined flour and salt together in a large bowl.
   • Add 2 tbsp melted ghee to the flour.
   • Gradually add water and knead into a soft, smooth dough.
   • Cover and set aside for 20–30 minutes to rest.

2. Make the Filling

   • Grind the green peas, ginger, green chillies, and aniseeds together into a fine paste (avoid adding excess water).
   • Heat 1 tbsp ghee in a pan.
   • Add asafoetida and sauté briefly until aromatic and light brown.
   • Add the ground pea mixture and salt.
   • Cook on medium flame, stirring continuously, until the paste thickens and leaves the sides of the pan.
   • Remove from heat and let the filling cool completely.

3. Shape the Kochuri

   • Divide the dough into 8 equal portions and shape them into smooth balls.
   • Flatten each ball slightly with your fingers and press a small hollow in the center.
   • Place about 1 tablespoon of the prepared filling in the hollow.
   • Carefully seal the edges by pinching, ensuring the filling stays inside.
   • Gently flatten and roll out into small, thick discs like puris — avoid pressing too hard to prevent tearing.

4. Deep Fry the Kochuri

   • Heat enough ghee in a kadhai for deep frying over medium heat.
   • Once the ghee is hot, slide in one kochuri at a time.
   • Gently press with a slotted spoon to help it puff up.
   • Fry on low to medium flame until both sides turn golden brown and crisp.
   • Remove and drain on absorbent paper.

5. Serve

   • Serve hot with spicy aloo dum, cholar dal, or any curry of your choice.