Karaishutir Kochuri

Name: Karaishutir Kochuri
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 300 g green peas (shelled); 1 inch ginger (roughly chopped); 2 pcs green chili (roughly chopped); 1 tsp fennel seeds (lightly crushed); 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt (divided); 2 cup all-purpose flour; 2 tbsp ghee (for moyan in the dough); 0.75 cup water (for kneading); 1 tbsp oil (for cooking the filling)

RATING

4.6/5(185)

TASTE SCORE

8/10

A winter favorite from Bengal, these flaky fried breads are stuffed with a fragrant green pea filling spiced with ginger, fennel, and hing. They puff up beautifully and are perfect with aloor dom or a simple potato curry.

PREP

30m

COOK

25m

SERVES

1 PIECE

193 cal

SERVINGS

METHOD · 9 STEPS

boil · ~8 min
Boil the green peas.
Cook the green peas in water until just tender, then drain very well and let them cool slightly. The peas should be soft enough to grind but not watery.
TIPDrain the peas thoroughly so the filling stays dry and the kochuri puffs properly.
prep · ~2 min
Grind the peas and aromatics.
Pulse the boiled green peas with ginger and green chili to a coarse paste. Keep some texture instead of making it completely smooth.
saute · ~8 min
Cook the green pea filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds, fennel seeds, and asafoetida and cook until fragrant.
3.Add the ground pea mixture, red chili powder, garam masala, sugar, and half of the salt.
4.Cook, stirring often, until the filling turns dry, thick, and leaves the sides of the pan.
TIPA dry filling is key. If it stays moist, the dough will tear while rolling.
rest · ~10 min
Cool the filling completely.
knead · ~7 min
Knead the dough.
Mix all-purpose flour, ghee, and the remaining salt in a bowl until crumbly. Add water little by little and knead into a smooth, medium-soft dough.
TIPDo not make the dough too soft or the stuffed kochuri will be hard to handle.
rest · ~15 min
Cover and rest the dough.
assemble · ~10 min
Shape and stuff the kochuri.
1.Divide the dough into 8 equal balls.
2.Divide the cooled filling into 8 portions.
3.Flatten one dough ball, place one portion of filling in the center, and seal the edges.
4.Gently flatten and roll into a small disc without letting the filling break through.
TIPRoll gently from the center outward so the filling spreads evenly.
fry · ~15 min
Fry the kochuri.
1.Heat oil for frying in a kadai over medium heat.
2.Slide in one rolled kochuri and press lightly with a slotted spoon to help it puff.
3.Fry until lightly golden on both sides.
4.Remove and repeat with the remaining kochuri.
TIPKeep the oil medium hot. Very hot oil browns the outside before the inside layers cook.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling, spread the peas on a plate for a few minutes so extra steam escapes before grinding.
2
Cook the stuffing until it forms a tight mass; any moisture left inside will make the kochuri split while rolling.
3
Let both dough and filling rest fully before shaping so the dough relaxes and seals more easily.
4
Dust very lightly with flour while rolling; too much dry flour can burn in the frying oil.
5
Seal the stuffed ball by pinching off any thick top knot, otherwise that spot stays doughy after frying.
6
Fry one kochuri at a time if needed to maintain medium heat and give each one room to puff.
7
Karaishutir kochuri tastes best fresh, but you can make the filling a day ahead and refrigerate it.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

Brush the stuffed discs with oil or ghee and bake until lightly golden for a less greasy version, though the puff and texture will differ from traditional frying.

spicier