In India especially on the East and Northern sides, kachuri is a very famous and mothering dish. You cannot control yourself when you see the hot fluffy kachuris are so nicely arranged with runny potato curry in roadside stalls. How to Make Amazing Koraishutir Kochuri, Koraishutir kochuri is a Bengali delicacy, which is a deep-fried puffed poori/luchi stuffed with green peas paste and sautéed with ginger, green chili, and roasted cumin powder.
In West Bengal karaisuti is available only in the winter season, So this time we made it for breakfast especially on Sunday or other Holidays when to get time to enjoy slowly this delicacy with piping hot chole or ghughni. There are different types of kachuris are available as local street food e.g Hing-er kachuri, macher kachuri, daal kachuri which is known as daal puri also in many places ( Nadia district in WestBengal).
Other than in West Bengal, kachuris are also seen as street food, but these are not like pooris. These are a little bit crispy and hard. In Rajasthan, I used to take it occasionally as breakfast, which is a little hard and the daal is used as a stuffing. They served with hot delicious golden curry, which was served with samosa (https://en.wikipedia.org/wiki/) also.
The main types of equipment required
1 cup Karaishuti/motorshuti
1 green chili
2 cup oil( depends upon the size of the frying pan)
1/4 tsp roasted cumin powder
chili flakes-¼ tbsp
Garam masala powder-¼ tbsp
¼ tbsp sugar
Salt (as per taste)
2 cups All-purpose flour/maida
1 tbsp Oil/Ghee (for moyan)
1/2 tsp Salt
Water for kneading (as required)
How to Make Amazing Koraishutir Kochuri
First, take out the peas from the shell
grind with green chilies, ginger with a splash of water, and make a fine paste.
Now in a bowl add the flour, pinch of salt, and ghee or oil.
Mix everything so nicely that it looks like breadcrumbs, now slowly add water while kneading and make a smooth and soft dough and cover it with a wet kitchen napkin.
Rolling, Stuffing, and frying Koraishutir Kochuri
Now take a deep frying pan, heat oil in a low flame
Make small balls from the dough and flatten them with the help of your palms.
Now take a spoonful of filling and put it into the center of the flattened dough ball. Seal the edges nicely so that the filling is not coming out.
Now, roll with the help of a roller pin and deep fry it.
While deep frying the kochuries, apply gentle pressure on it with the help of a jharna spatula or skimmer, to get the perfect puffed kachuri, once done on one side, then turn it over to another side
Same way fry all the kachuries.
How to Make Amazing Koraishutir Kochuri
- A kadai or a fry pan
- Serving plate
- skimmer spatula
- 1 cup karaishuti
- 1 green chili
- 1/2 inch ginger
- 2 cup oil
- 1/4 tbsp cumin powder
- ¼ tbsp asafoetida
- ¼ tbsp chili flakes
- ¼ tbsp Garam masala
- ½ tbsp sugar
- 2 cup all purpose flour
- 1 tbsp oil for kneading
- First, take out the peas from the shell
- Grind with green chilies , ginger with a splash of water andmake a fine paste.
- The next step is to cook this past; for thatheat oil, temper it with some asafetida,Cumin powder,red chili flakes, garam masala powder and, fry for 2-3 seconds, then addthe paste with a pinch of sugar and salt , stir it continuously for 2 minutes,and take it out from the oven, keep aside.
- Now in a bowl add theflour, pinch of salt and ghee or oil.
- Mixeverything so nicely that it looks like breadcrumbs, now slowly add water while kneading and make smooth and soft dough and cover it with a wet clothe.
- Nowtake a deep frying pan, heat oil in a low flame
- Make a small balls from the dough and flatten them with the help of your palms.
- Now takea spoonful filling and put it into the centerof the flatten dough ball. Seal the edges nicely so that the filling is notcoming out.
- Now,roll with the help of a roller pin and deep fry it.
- Withthe help of a jharna spatula or skimmer, apply gentle pressure on it to get theperfect puffed kachuri, once done in one side , then turn it over to other side
- Sameway fry all the kachuries.Serve hot with chole masala, raita or pickle