Koraishuti-r Kochuri ( Indian puffed bread stuffed with minced GreenPeas

Is there anyone who does not like the li'l greeny Green Peas.... Yes! Its ME. 
I disliked peas to the extent that my Mom never use to add peas in any of her dishes, even till today. And if added, I use to pick them out and set them aside.  So just to make me eat peas, my Mom always use to make Peas Parantha ( Stuffed Indian puffed bread with minced Green Peas, in blogger's language), that I used to love with spicy potato curry. 
So my peas journey use to start and end on stuffed Bread. 
Soon after marriage, on a weekend I heard my traditional Bengali Mum in Law saying - "aajke Motorshuti'r kochuri banabo" and then explained to me that today we are making Motorshutir/Koraishutir Kochuri, deep fried Indian puffed bread stuffed with Green peas. 
Being a North Indian, I have heard Pyaz ki Kachori (Deep fried Indian puffed bread with stuffed Onions) or Dal ki Kachori ( Deep fried Indian puffed bread with stuffed Cereals) .... Now this blogger's language is killing me 😀😀, never Peas Kachori...
No worries.... coming back to Motorshutir Kochuri, Bengalis make a variation of the traditional Kachori – soft, stuffed, puffed and spiced -up. What I find most interesting is the way they are cooked. I am habituated to seeing green peas being cooked, mashed and then stuffed into parathas.

Interestingly here, the green peas are first minced and mashed, then cooked with a special mixture of spices, and then used as stuffing for flatbreads. What I like most about this is that it  uses fewer spices, so the taste and sweetness of the peas does not get suppressed.
I learnt this recipe from my Mum-in-law, loved it, and have made it many many times since. 
I promise you can’t have enough.


  • All Purpose Flour- 1/2 cup 
  • Wheat Flour - 1/2 cup
  • Sugar- 1 tsp
  • Salt- 1/2 tsp
  • Water- 1/4 cup approx
  • Oil- 1 tbsp for shortening 
  • Oil- for frying

  • Cumin seeds - 2tsp
  • Dry Red Chiles - 3
  • Fennel seeds - 1tsp
  • Peppercorns - 8-10

  • Peas - 200 gm
  • Ginger Paste - 1 tsp
  • Cumin seeds- 1 tsp
  • Green chilli -2
  • Salt- to taste

  • Method

Making the dough

Mix the flour with the sugar, salt and 2 tbsp oil. Mix together till you get fine granules like small breadcrumbs. This might sound like an unnecessary step, and is easily avoidable, but I assure you that it does take the experience to a whole new level.
Now add in the water slowly to achieve a stiff dough. Add 1 tbsp oil at the end to make it a little more smooth. Cover with a damp kitchen towel/cloth and leave aside for at least 20 minutes.

Making the Bhaja Moshla (Roasted Spices)

Roast the cumin seeds, fennel seeds, and peppercorns on a pre-heated fry pan. Keep the heat on low. 
When they start turning slightly brown, add the dry red chillies. Keep the heat low to avoid smoking. 
Let all the spices change color slightly and your kitchen will be full of the exotic aroma. 
Let cool and grind to a coarse mixture in a dry grinder. Store the excess masala in an airtight container  and use as required. It brings life to different curries and even just boiled veggies.
Making the Stuffing
Defrost one cup of frozen sweet peas. 
Put in a blender the peas, ginger paste, green chilis with a very little water, a tsp to start with. 
There is no need to make a very fine puree. A coarse paste will do, remember it will get cooked later.
Heat oil in a wok.
Add the cumin seeds. In few seconds, add in the minced peas. Mix well. Adjust the salt and saute for a bit.
Now, add in the Bhaja Moshla (Roasted Spices powder) and mix well. Cover and cook till dry.

Making the puris

By now, the dough would’ve softened.
Pull out some of the dough and make a lemon sized  ball.
Roll into a small disc. Make a small ball out of the stuffing and put in the center of the disc. 
Bunch up all sides to make a purse

Now pinch the dough to cover up the opening and flatten it out on the Rolling board. Sprinkle some flour and roll out into a small flatbread. Don’t apply too much pressure, otherwise the stuffing will start peeking out and ruin the oil while frying. 

Make sure to keep the rest of the dough covered with damp kitchen towel. 
Heat oil in a wok. It should be smoking hot. Check by adding a small bit of the dough. If it rises to the top straightaway, then slide the puri in. Turn over in some time. Apply slight pressure with a slotted spoon on the top of the puri to help it rise.

Serve hot. I think it tastes best by itself. Traditionally served with dum aloo or lightly spiced aloo tarkari ( Potato curry )


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