Koraishutir Kochuri | Bengali Motorshutir Kochauri/ Matar Stuffed Poori

Koraishutir Kochuri | Bengali Motorshutir Kochauri/ Matar Stuffed Poori

Last month, I was busy with the mega marathon, where we a group of bloggers made different types of international/ Indian flatbreads or dosas for the whole month. I chose to form Indian flatbreads. Every blogger came out with such a delectable list of flatbreads/dosas that my bookmark folder is full of the flatbreads/dosas to be tried.

Winters are around the corner and with the winters, come the fresh and tender peas. As my Sunday brunch is usually fried food, so last Sunday I decided to make pooris stuffed with peas. I have made peas stuffed poori earlier also, but that was my Punjabi way of making it. This time I wanted to make it in Bengali style to serve it with another Bengali speciality i.e. Cholar Dal.

In mega marathon, Valli had made this poori. Since then, it was on my mind to make peas stuffed poori Bengali way. Sunday is the best time to do that. Moreover, I’m participating in blogging marathon this week with the theme ‘Breakfast Dishes’, so this fits in that theme too.

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In Bengali, fresh peas are known by the name Koraishutir or Motorshuti and so the peas stuffed poori as Koraishutir Kochuri or Motorshutir Kochuri.

Matar Kachori

This is a winter speciality of Bengali cuisine when fresh peas are in abundance. So fresh peas are preferred to make this poori, but you can also use frozen peas to enjoy it any time of the year. Peas are ground to make a paste- smooth or coarse, depending upon individual choice. I prefer coarse paste as gives a nice texture to the poori. I served these pooris with cholar dal, though you can serve it with any curry or even with some chutney.

Print Recipe
Koraishutir Kochuri | Bengali Motorshutir Kochauri/ Matar Stuffed Poori
Koraishutir Kochuri
Course Breakfast
Cuisine Bengali
Course Breakfast
Cuisine Bengali
Koraishutir Kochuri
To Make Dough
  1. Take all purpose flour in a bowl. Add salt and oil to it.
  2. Mix with your fingers to get a crumbly mixture.
  3. Add water gradually and knead into a semi stiff dough.
  4. Cover the dough and keep aside for 15 minutes.
To Make Bhaja Masala
  1. Dry roast fennel seeds, cumin seeds, coriander seed and dried red chilies till aromatic. Cool them completely and crush to form a coarse powder. Keep aside.
To Make Stuffing
  1. Combine fresh peas, ginger, green chillies in a blender and grind to form a coarse paste without adding any water.
  2. Heat oil in a pan. Add hing and bhaja masala. Saute for a few seconds.
  3. Add peas paste and cook on low heat till raw taste of peas is completely gone. The paste should not dry completely. It should be a little soft.
  4. Add red chilli powder, salt, pomegranate powder, sugar and chopped coriander.
  5. Give a quick stir to mix all the spices. Take off the flame and cool completely.
To Make Koraishutir Kochuri
  1. Divide the mixture into 10-12 equal parts and make balls of the filling. Keep aside.
  2. Similarly divide the dough into 10-12 equal parts depending upon the size of poori you want to make.
  3. Take a ball of dough and roll to make a small circular disc.
  4. Place a ball of filing in the middle, fold the edges to seal the filling.
  5. Roll the stuffed ball into a disc of 4-5 inch taking care that stuffing shouldn't come out.
  6. Fry in hot oil till golden brown.
  7. Serve Koraishutir Kochuri with cholar dal.
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I am sending this recipe for Blogging Marathon #93 Week 2 Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93


23 thoughts on “Koraishutir Kochuri | Bengali Motorshutir Kochauri/ Matar Stuffed Poori

  1. Korishutir kochuri with Cholar dal seeing this every bongs heart gives a skip, this is simply soulfood for us your post is making me drool over it loved your take on the recipe it sounds os prefect, lovely share.

  2. wow such mouthwatering looking peas stuffed poori. Beautiful presentation you have done with yummy kachoris… with such a generous stuffing you made it so great. My mother in law makes stuff pooris without absorbing oil. somehow mine drinks oils :(. I better make parathas and roti then.

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