Koraishutir Kochuri (Green Peas Stuffed Bengali Style Kachori)


‘Koraishutir Kochori’ or Peas Kachori is highly addictive breakfast from India whereby deep fried puffed dough is stuffed with sweet and spicy mashed pea mixture and served with its better half known as ‘Niramish Aloor Dum’ or ‘Hing dea Aloor Dum‘. This is probably very common in every Bong Kitchen specially during Winter season. And certainly if you see someone buying lots of green peas in a winter morning from vegetable market, then definitely ‘Koraishutir Kochuri’ is on the menu of that day. It is not only must have during winter holiday breakfast but a must have during Durga Pujo also.

Enjoy your Koraishurir Kochuri on this winter morning!

Ingredients to serve 6

For the dough:

  • All purpose flour – 2 cups
  • Salt – ¼ tsp
  • Oil – 4 tsp
  • Water – As required

For the filling:

  • Fresh Green Peas (Shelled) or Frozen Peas (Defrosted) – 1 cup
  • Ginger Paste – ½ tsp (Optional)
  • Nigella Seeds – ¼ tsp
  • Sugar – 1 tsp
  • Salt – According to taste
  • Dry Whole Red Chillie – 1-2 no.s
  • Cumin Seeds – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Oil – 3 tsp

For frying:

  • Oil – For deep fry


  1. In a mixing bowl add flour, salt and oil. With your finger tips rub in the oil into the flour.
  2. Now gradually add water to form a dough. Knead the dough till it does not stick to your fingers at all. Keep on kneading till the dough becomes smooth and soft. The dough should neither be hard nor too soft.
  3. Cover with a damp cloth or damp kitchen towel and let it rest for 15-20 minutes.
  4. In a pan dry roast cumin seeds and dry red chillie and grind it in a smooth powder.
  5. In a grinder grind peas in a smooth paste.
  6. In a wok or pan heat oil and add nigella seeds.
  7. Add green peas paste, ginger paste and start frying in low heat. Stir continuously.
  8. Next add sugar and salt and sauté till the paste start releasing oil and the colour changes slightly dark and raw smell is not there.
  9. Remove from heat and add dry ground masala and garam masala.
  10. Wait until the filling completely cooled down.
  11. Once again knead the dough and make small ping-pong sized balls (18-20) from it.
  12. Now start rolling the balls in a small disc.
  13. Make a small ball out of the stuffing and put in the center of the disc.
  14. Bunch up all sides to make a purse/bundle.
  15. Now pinch the dough to cover up the opening and flatten it out on the palm of your hand.
  16. Roll out smearing a little oil as you go.
  17. Now heat oil in a wok/kadhai and deep fry the kochuri till both sides puff up.
  18. Enjoy these with some Niramish Alur Dom or Cholar Dal or just by themselves.


~ If you are using frozen peas make sure you have thawed it well in advance so that it can keep its sweetness.


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