Name: Koraishutir Kochuri (Matar Kachori)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Green Peas, fresh preferred, or thawed frozen; ½ inch Ginger, roughly chopped; 1 Green Chili Pepper, roughly chopped; ½ tsp Fennel Seeds, saunf; ⅛ tsp Asafoetida, crucial for the distinct aroma; ¼ tsp Ground Cumin, roasted (bhaja moshla); ½ tsp Sugar, enhances the sweetness of peas; ½ tsp Salt, divided for filling and dough; 1 cup All-Purpose Flour, maida; 1 tbsp Cooking Oil, for kneading (moyan); as needed Cooking Oil, for deep frying

50 mintotal

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Prepare the filling: In a blender, add the green peas, ginger, and green chillies. Blend into a smooth paste without adding any water.
Heat a little oil in a non-stick pan. Add the fennel seeds (saunf) and hing. Sauté for a few seconds until aromatic.
Add the green peas paste. Cook on low-medium heat, stirring continuously, for 8-10 minutes. The mixture must lose its raw smell and dry out completely, forming a non-sticky lump.
8–10 min
Add the roasted cumin powder, sugar, and salt. Mix well. Remove from heat and let it cool completely. Make small marble-sized balls of the filling.
Prepare the dough: In a bowl, mix the maida, a pinch of salt, and a portion of the oil. Rub well. Add water gradually to knead a soft, smooth dough. Cover and rest for 15 minutes.
15 min
Pinch small, lemon-sized balls of the dough. Create a small cup/cavity in the center using your thumbs.
Place a peas filling ball inside. Pinch the edges together to seal tightly. Ensure there are no cracks.
Grease your rolling pin with a drop of oil. Gently roll the stuffed ball into a 4-inch wide disc. Do not apply too much pressure, or the green filling will burst out.
Heat the oil for deep frying on a medium-high flame. The oil should be hot.
Slide the kachori into the hot oil. Nudge it gently with a slotted spoon until it puffs up like a balloon.
Flip and fry until both sides are lightly golden (these should remain lighter in color than typical crisp kachoris).
Drain and serve immediately.

How to tell it's done

A soft, puffed, slightly flaky exterior giving way to a vibrantly green, sweet, spicy, and heavily aromatic peas filling.

Getting it right

Tip

The filling must be absolutely dry before stuffing, and the dough must be soft. If the dough is hard, the kachoris will crack and the filling will spill into the oil.

What to serve it with

The quintessential Bengali winter breakfast. Best served with spicy 'Aloor Dum' (Bengali potato curry) or Cholar Dal.

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Ingredients