Bengali Cuisine,

Koraisutir Kochuri / Matarsutir Kochuri / Peas Kachori

September 01, 2014 Motions and Emotions 5 Comments

I remember my childhood days in Winter...a great season full of fun, food and feast...Yes ..Festive mood used to start actually from Durga Puja followed by Laxmi Puja, Deepabali or Kali Puja, Bhai Phonta or Bhai Dhuj and then the most awaited Winter Season.. We used to get relief from scorching heat. Not only that winter used bring lot of fairs in the town and obviously my most favourite Book fair. Almost one of the other weekend we used to have Picnics ---terrace picnic with family or garden picnic with friends or grand picnic with neighbours. Picnic or feast is all about foods. I remember along with chicken or mutton the other items used to include certain Winter special vegetables like carrot, cauliflower, cabbage, peas, etc. That time Winter special vegetables were rare during summer season so all these Winter months we used to enjoy varieties of dishes prepared from same vegetable. For example, carrot halwa, aloo carrot sabzi, aloo matar carrot sabzi, cabbage with matar (pea), Dal with peas, Matar Paneer, etc. When you still have some extra peas in your kitchen prepare the most famous Peas Kachori or Matarsutir Kochuri or Koraisutir Kochuri. Sharing this famous and my favourite Peas Kachori recipe rathar I should say Bengali Style Peas Kachori. 

Koraisutir Kochuri / Matarsutir Kochuri / Peas Kachori


For Dough

Maida - 3 cups

Ghee (or Refined Oil) - 11/2 tablespoon
Salt to taste
Water as required

For Stuffing

Peas - 11/2 cup

Fennel Seeds - 1 teaspoon
Ginger - 1 inch long
Green Chilli - 2
Red Chilli Powder - 1 teaspoon
Sugar - 1 teaspoon
Asafoetida (Hing) - a pinch
Roasted Cumin Powder - 11/2 teaspoon
Salt to taste
Refined Oil for deep frying


1. Prepare a dough using maida, ghee, salt and water as required. Cover the dough with a damp cloth so that it should not get dried. 

2. If you are using frozen peas, thaw them properly and bring them to room temperature. 

3. In a grinder bowl take peas, ginger piece and green chilli and make a coarse paste.

4.  Now heat oil and add fennel seed and asafoetida. Once they start crackling, add the coarse paste and all the dry spices along with salt and sugar. Mix them really well by stirring continuously. 

5. Once it becomes little dry in nature, switch off gas and allow it to cool. 

6. Now make lemon size balls from the dough and stuff each ball with the prepared peas filling. 

7. Roll them like  circle with 3 inch diameter. Deep fry them properly and serve with aloo dum or chana dal or bengali style pumpkin curry.


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