KoraiiShuti'r Kochori/ Indian Fried Puffed bread?

06 February 2015

KoraiiShuti'r Kochori/ Indian Fried Puffed bread?

KoraiiShuti'r Kochori/ Indian Fried Puffed bread?

06 February 2015
Prep Time
Cook Time
6 Person

I have tried to translate the bengali name of this dish, but it doesn't say as much as the two words in Bengali does. Or in Hindi - Matar ka Kachori. There is certain romance with the bengali name. Or I am just partial. Anyway, confession for my marathon Bengali dishes - my MIL was here. I managed to extract the maximum out of this visit. Opportunistic? - Yes. But it's a win-win situation. She loves to cook in my kitchen. I had to stress on 'my'. She also loves to feed. My FIL loves to eat the special dishes which she is refusing to make lately. My kids don't get the opportunity to have traditional fried, unhealthy food too much. My husband don't get much chance to enjoy mom's cooking. And for me I looooove Kachori, especially this one, stuffed with peas paste. So it's all fair. I had as much as half the family put together.

Utensil/ Appliance

Two medium size frying pan, one non-stick other regular for deep fry


For the stuffing:

Peas: 750g with shell

Salt: 1 tsp

Asafoetida: 1 pinch

Spice mix: 2 green cardamom + 4 cloves + 1 tsp fennel seeds + 1 inch ginger all ground into paste

Oil: 1 tbsp

For the dough: 2 cups flour + 1 cup wheat flour + 275 ml water + 3 tbsp oil + 1 tsp salt


First prepare the dough and keep aside. In a bowl mix the dry ingredients first and then add the oil and then water. Knead for 5 minutes to make a tight dough. Leave covered. In a saucepan boil the shelled peas with 1/4 cup water for 3 minutes and turn off the heat. Let it cool. In the meanwhile prepare the spice paste. Take all the ingredients of the spice mix and ground it with traditional mortar and pestle or in a electric grinder. But it is a good idea to have a mortar and pestle in the kitchen. It's kind of a must have irrespective of what cuisine you cook. A very handy too indeed. Bengali kitchens have the large flat stone pair which I can't do without. It's pretty good for toning biceps and abdomen muscles as well. Pull your stomach in and roll the small stone back and forth while you are grinding the spices. Then eat as much kochori you like. I didn't do the exercise but watched it.

Anyhow, in a food processor, add the peas and make it into a smooth paste. Add the salt, asafetida and the spice paste and run the processor for a minute or two to mix well. Next in the frying pan, heat the oil and fry the peas paste for 10 -15 minutes till the paste starts to pull away easily from the pan. Let it cool.

Make small balls with the dough, flatten with the thumb to make a 2 inch diameter disc, place a teaspoonfull peas paste in the middle, close the disc and then roll out to make a 4 inch diameter roti. Then deep fry. Take it out on kitchen paper. Repeat with the rest. Makes about 35 kachoris. Well now, I love it on its own, but Bengalis swear that it tastes better with 'Aloo'r Domm'. So we do what needs to be done. Add more calories. The 'Aloo'r Domm' recipe coming next.