Koraishutir Kochuri
- 95 min
- medium
- Serves 4
Koraishutir kochuri, a Bengali fried bread of maida dough with a spiced green pea filling. Medium-spicy, serves 4, about 95 minutes plus resting.
Good for: Holi, Rainy Day
Ingredients
Green Peas300 grams
Coriander Leaves6 grams
Ginger6 grams
Green Chilli8 grams
Maida250 grams
Salt1¾ tsp
Oil3 tbsp
Water, For Kneading120 ml
Cumin1 tsp
Asafoetida0.5 grams
Cumin Powder1 tsp
Coriander Powder3 grams
Red Chilli Powder1.5 grams
Sugar1 tsp
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 590kcal | 2360kcal |
| Protein | 11g | 43g |
| Carbohydrate | 61g | 244g |
| Fat | 33g | 133g |
| Fibre | 6.2g | 25g |
| Sugar | 5.8g | 23g |
Method
Get ready by rinsing the green peas and coriander leaves. Peel and finely chop the ginger. Finely chop the green chillies and coriander leaves.
Mix the maida, salt and oil in a bowl. Add the water little by little and knead for 5 minutes until the dough is soft and smooth. Cover and rest it for 30 minutes while you make the filling.
Boil the green peas with the water in a kadai on medium flame for 8 to 10 minutes until soft. Drain well and spread them on a plate to cool for 5 minutes. Grind them to a coarse paste without adding water.
Heat 1 tablespoon oil in a kadai on medium flame for 1 minute until hot. Add the cumin and asafoetida, and fry for 30 seconds until the cumin sizzles. Add the ginger, green chilli, cumin powder, coriander powder, red chilli powder and salt. Fry for 1 to 2 minutes until the raw smell goes.
Add the pea paste and sugar and cook on medium flame for 5 to 7 minutes, stirring often, until it becomes dry and leaves the sides of the kadai. Mix in the coriander leaves and cook for 1 minute until they wilt. Spread the filling on a plate and cool for 10 minutes until it is no longer warm, then divide it into 10 equal portions.
Divide the dough into 10 equal balls. Fill each ball with one portion of the pea mixture and seal it well. Grease the rolling surface with a little of the 1 teaspoon oil and gently roll each ball into a 10 cm round without making holes. This makes 10 kochuris.
Heat the oil for deep frying in a kadai on medium-high flame for about 5 minutes until very hot. Drop in a small piece of dough; the oil is ready when it rises to the surface at once and sizzles.
Slide one kochuri into the hot oil and press it gently with the ladle for a few seconds until it puffs. Flip at once and fry for 20 to 30 seconds more; keep it pale, not brown. Each kochuri takes about 1 minute. Drain on a plate and repeat with the remaining kochuris, about 10 minutes for all of them.
Before you start
- How long does Koraishutir Kochuri take?
- 1 hour 35 minutes from start to finish. That is 40 minutes of preparation and 55 minutes of cooking.
- How many people does Koraishutir Kochuri serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Koraishutir Kochuri vegetarian?
- Yes. No meat, no fish and no egg.
- Is Koraishutir Kochuri spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Koraishutir Kochuri?
- 300 grams Green Peas, 6 grams Coriander Leaves, 6 grams Ginger, 8 grams Green Chilli, 250 grams Maida, 0.5 grams Asafoetida, and a few more listed on this page.
- Do I need a pressure cooker for Koraishutir Kochuri?
- No, it is cooked in an open pot.
- How many calories are in Koraishutir Kochuri?
- About 590 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.