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: 2 kochuris
244cal
5gprotein
29gcarbs
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)
A classic Bengali street food delight! This hearty curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a comforting snack or a light meal.
Crispy Koraishutir Kochuri with rich, protein-packed Mangsher Ghugni – a soul-satisfying combo!
This bengali dish is perfect for breakfast. With 1003.35 calories and 40.120000000000005g 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.
4
Serving size: 1.5 cup
759cal
35gprotein
75gcarbs
38gfat
Ingredients
1.5 cup Dried Yellow Peas (Soaked overnight)
300 g Mutton Keema (Minced mutton)
2 medium Onion (Finely chopped)
1 large Potato (Peeled and diced into 1/2-inch cubes)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
3 pcs Green Chili (Slit lengthwise)
4 tbsp Mustard Oil
2 pcs Bay Leaf
2 pcs Dried Red Chili
1 inch Cinnamon Stick
3 pcs Green Cardamom
4 pcs Cloves
1 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Or to taste, divided use)
1 tbsp Ghee
4 cups Water (For pressure cooking, plus more if needed)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Pressure Cook the Peas
Wash the dried yellow peas thoroughly and soak them in plenty of water for at least 8 hours or overnight.
Drain the soaking water. In a pressure cooker, combine the soaked peas, diced potatoes, 1/2 tsp of the turmeric powder, 1 tsp of the salt, and 4 cups of fresh water.
Secure the lid and cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for another 10-12 minutes (or about 4-5 whistles in total).
Turn off the heat and allow the pressure to release naturally. The peas should be soft and cooked through but still hold their shape.
2
Prepare the Mutton Masala
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes the raw pungency of the oil.
Reduce the heat to medium. Add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger and garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
Add the mutton keema. Increase the heat to high and sauté for 7-8 minutes, breaking up any lumps with your spoon, until the keema is well-browned and the moisture has evaporated.
Lower the heat again. Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
Add the chopped tomatoes and the remaining 1/2 tsp salt. Cook for 6-8 minutes, until the tomatoes turn mushy and you see oil separating from the masala.
3
Combine and Simmer
Carefully pour the pressure-cooked peas and potatoes, along with all their cooking liquid, into the mutton masala.
Add the slit green chilies and stir everything together gently. Use the back of your spoon to lightly mash a few pieces of potato against the side of the pan; this will help thicken the gravy.
Check the consistency. If it's too thick for your liking, add up to 1 cup of hot water.
Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the flavors of the mutton and peas to meld beautifully.
4
Finish and Serve
Uncover the pan and stir in the garam masala powder and ghee. Cook for one more minute.
Turn off the heat and let the ghugni rest for at least 10 minutes before serving to allow the flavors to deepen.
Ladle into bowls and garnish generously with fresh coriander leaves and finely chopped raw onion.
Serve hot with lemon wedges on the side for squeezing over just before eating.
