Matar or Koraishutir Kachori
Bengali,  Breads,  Breakfast,  Mom's Recipes,  Vegetarian

Matar or Koraishutir Kachori

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It is a deep-fried Indian bread which is stuffed with mildly spiced green peas. Matar or koraishutir kachori is a Bengali dish. It can be served as breakfast or snack. Goes really well it dum aloo.

Matar or Koraishutir Kachori

To make these light and puffy kachoris you’ll need, fresh green peas, all-purpose flour, whole wheat flour and a blend of spices. This spice blend is known as Bhaja Masala.

Bhaja masala is prepared by dry roasting coriander seeds, cumin seeds, black peppercorns, cinnamon sticks, green cardamom, cloves and bay leaf. After that, all the spices are ground together to make a coarse powder.

This masala is then added to the green peas mixture which is stuffed into small dough balls. Then rolled out into small disks and fried until they become golden. It is a simple yet tasty dish. Follow this step-by-step recipe and make these matar kachoris for your family this weekend.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

Serves: 4-5 people

Ingredients:

  • 500gm green peas
  • 2-3 green chillies
  • 2 tbsp coriander seeds or dhaniya
  • 1 tbsp cumin seeds or jeera
  • 1/2 tsp black peppercorn or kali mirch
  • 2 cinnamon sticks or dalchini
  • 2-3 green cardamom or choti elaichi
  • 2 cloves or laung
  • 2-3 bay leaves or tej patta
  • 2 tbsp mustard oil
  • 3 cups all-purpose flour or maida
  • 1 cup whole wheat flour or atta
  • Pinch of asafoetida or hing
  • Salt to taste
  • Oil for frying

Cooking Directions:

bhaja masala or moshla

Heat a non-stick pan on low flame. Add coriander seeds, cumin seeds, black peppercorn, cinnamon, green cardamom, cloves and bay leaves. Dry roast for 1-2 minutes.

bhaja masala or moshla

Allow it to cool down and then grind to make a coarse powder.

green pea and chilli paste

Grind the peas and green chillies to a smooth paste.

Heat a non-stick pan on medium flame and add mustard oil. Once the oil heats up, add the green peas paste.

Add salt and asafoetida. Mix well.

Matar or Koraishutir Kachori filling (poor/pur)

Saute for 8 to 10 minutes or until it is thoroughly cooked. Add 2 tbsp of freshly roasted masala. Mix well. Turn the heat off and keep it aside to cool down.

In a large bowl, combine all-purpose flour, whole wheat flour, salt and 2-3 tsp oil. Add water and knead to a soft dough. Cover with a wet cloth and allow it to rest for 10 minutes.

Matar or Koraishutir Kachori

Divide the dough into small balls. Flatten it out into a small circle and add the peas filling. Bring the edges together and seal it. Roll it out into a disk of 4-5 inches.

Matar or Koraishutir Kachori

Heat oil in a pan. Then fry the pea/matar kachori on low flame.

Cook both sides until golden. Take it out and keep it on an absorbent paper. In the same manner, make the rest of the kachoris.

Matar or Koraishutir Kachori

Serve them hot with dum aloo.

For more Bengali recipes, click here.

Matar or Koraishutir Kachori

Matar or Koraishutir Kachori

Sneha Paul
Matar or koraishuti kachori is a Bengali dish, which is basically a deep-fried Indian bread which is stuffed with mildly spiced green peas.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Bread, Breakfast, Main Course
Cuisine Bengali, Indian
Servings 4 people

Ingredients
  

  • 500 gm green peas
  • 2-3 green chillies
  • 2 tbsp coriander seeds or dhaniya
  • 1 tbsp cumin seeds or jeera
  • 1/2 tsp black peppercorn or kali mirch
  • 2 cinnamon sticks or dalchini
  • 2-3 green cardamom or choti elaichi
  • 2 cloves or laung
  • 2-3 bay leaves or tej patta
  • 2 tbsp mustard oil
  • 3 cups all-purpose flour or maida
  • 1 cup whole wheat flour or atta
  • Pinch of asafoetida or hing
  • Salt to taste
  • Oil for frying

Instructions
 

  • Heat a non-stick pan on low flame. Add coriander seeds, cumin seeds, black peppercorn, cinnamon, green cardamom, cloves and bay leaves. Dry roast for 1-2 minutes.
  • Allow it to cool down and then grind to make a coarse powder.
  • Grind the peas and green chillies to a smooth paste.
  • Heat a non-stick pan on medium flame and add mustard oil. Once the oil heats up, add the green peas paste.
  • Add salt and asafoetida. Mix well.
  • Saute for 8 to 10 minutes or until it is thoroughly cooked. Add 2 tbsp of freshly roasted masala. Mix well. Turn the heat off and keep it aside to cool down.
  • In a large bowl, combine all-purpose flour, whole wheat flour, salt and 2-3 tsp oil. Add water and knead to a soft dough. Cover with a wet cloth and allow it to rest for 10 minutes.
  • Divide the dough into small balls. Flatten it out into a small circle and add the peas filling. Bring the edges together and seal it. Roll it out into a disk of 4-5 inches.
  • Heat oil in a pan. Then fry the pea/matar kachori on low flame.
  • Cook both sides until golden. Take it out and keep it on an absorbent paper. In the same manner, make the rest of the kachoris.
  • Serve them hot with dum aloo.
Keyword koraishutir kochuri recipe, matar kachori, stuffed poori or puri

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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