A quintessential Bengali delicacy, these are fluffy, deep-fried breads stuffed with a savory-sweet filling of fresh green peas. Perfect for a special breakfast or festive meal, best enjoyed with Aloo'r Dom or Cholar Dal.
Prep30 min
Cook25 min
Servings8
Serving size: 1 serving
245cal
5gprotein
30gcarbs
12g
Ingredients
2 cup Maida (Also known as all-purpose flour)
3 tbsp Ghee (2 tbsp for dough, 1 tbsp for stuffing)
1 tsp Salt (Adjust to taste)
1.5 tsp Sugar (0.5 tsp for dough, 1 tsp for stuffing)
0.75 cup Water (Lukewarm, for kneading)
1.5 cup Green Peas (Shelled, fresh or frozen)
1 inch Ginger (Roughly chopped)
2 pcs Green Chilies (Adjust to your spice preference)
Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
About Koraishutir Kochuri with Aloo Dum Bengali Style
Crispy, aromatic Koraishutir Kochuri with perfectly spiced Aloor Dom - pure comfort food!
This bengali dish is perfect for breakfast or lunch or snack or dinner. With 557.74 calories and 10.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Asafoetida)
0.5 tsp Cumin Seeds (Jeera)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 0.5 tsp salt, 0.5 tsp sugar, and 2 tbsp of ghee.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key for a flaky texture.
Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky or stiff.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Green Pea Stuffing
If using frozen peas, thaw them completely and pat them dry. Add the green peas, chopped ginger, and green chilies to a grinder.
Pulse a few times to get a coarse paste. Do not add any water, as excess moisture will make the stuffing difficult to handle.
Heat 1 tbsp of ghee in a non-stick pan over medium heat. Add the cumin seeds and allow them to splutter.
Add the hing and sauté for a few seconds until fragrant.
Add the ground pea paste to the pan, along with 0.5 tsp salt and 1 tsp sugar.
Sauté on low-medium heat, stirring continuously for 8-10 minutes. The mixture will darken slightly and become dry and crumbly, pulling away from the sides of the pan.
Transfer the stuffing to a plate and allow it to cool down completely before use.
3
Assemble and Roll the Kochuris
Once the dough has rested and the stuffing is cool, knead the dough again for a minute.
Divide the dough and the stuffing into 16 equal portions. Roll each portion into a smooth ball.
Take one dough ball and flatten it with your fingers to form a 2-3 inch cup or disc.
Place a ball of the pea stuffing in the center.
Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely. Roll it between your palms to form a smooth, crack-free ball.
Lightly grease your rolling surface and rolling pin with a drop of oil. Gently roll the stuffed ball into a 3-4 inch circle, applying even pressure. Be careful not to let the stuffing break through the dough.
4
Fry the Kochuris
Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
To test the temperature, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface immediately.
Carefully slide one rolled kochuri into the hot oil. It will sink and then float up.
Using a slotted spoon, gently press down on the center of the kochuri to help it puff up completely.
Once puffed, flip it over and fry the other side until both sides are golden brown and crisp. This should take about 1-2 minutes per kochuri.
Remove from the oil and drain on a wire rack or paper towels to remove excess oil.
Repeat for all the remaining kochuris. Serve immediately while hot and puffy.
313cal
5gprotein
33gcarbs
19gfat
Ingredients
500 g Baby Potatoes (Scrubbed clean)
1 tsp Salt (For boiling potatoes)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste (Freshly made if possible)
2 medium Tomato (Pureed)
0.5 cup Curd (Whisked until smooth)
2 pcs Green Chilli (Slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Sugar (Balances the flavors)
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1.5 cup Water (Hot)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt. Boil for 10-12 minutes until they are just fork-tender. Do not overcook.
Drain the potatoes, allow them to cool slightly, and then peel off the skin.
Using a fork or a toothpick, prick each potato multiple times all over. This crucial step helps them absorb the gravy flavors.
2
Shallow Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Carefully add the peeled and pricked potatoes. Sprinkle a pinch of turmeric powder and salt over them.
Sauté for 5-7 minutes, stirring occasionally, until they develop a light golden-brown crust. Remove the potatoes from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
4
Cook the Spices and Tomato
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
Reduce the heat to the lowest setting. Add the whisked curd and stir vigorously and continuously for 2-3 minutes. This prevents the curd from splitting. Cook until the oil surfaces again.
5
Simmer the Curry
Return the fried baby potatoes to the pan. Add the slit green chillies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of hot water and stir well. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes. The gravy will thicken, and the potatoes will become infused with the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and ghee for a final touch of aroma and richness.
Garnish with freshly chopped coriander leaves.
Let the Aloo Dum rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with luchi, paratha, or rice.
