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Koraishutir Bhaja Puli Pitha Recipe | Makar Sankranti Pitha Recipe
Sneha Paul

Koraishutir Bhaja Puli Pitha Recipe

Get ready to crunch into a Bengali delight! Koraishutir Puli, a savoury fried dumpling filled with green peas and potatoes, is a beloved family recipe traditionally prepared during Makar Sankranti or Poush Parbon.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 15 puli
Course: Appetizer, Snack
Cuisine: Bengali
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 250 g green peas koraishuti
  • 1 green chilli
  • Salt to taste
For the Dough:
  • 6 medium-sized potatoes boiled
  • 4 tbsp rice flour
  • 1/2 tsp salt
For the Spice Blend:
  • 1 bay leaf
  • 3 cloves
  • 1- inch cinnamon stick
  • 1/2 tsp cumin seeds
  • 4 green cardamom
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorn
  • A pinch of asafoetida hing
For Frying:
  • Mustard oil for frying
  • 2 tbsp mustard oil for tempering

Method
 

Step 1: Prepare the Green Pea Paste
  1. Grind the green peas and green chilli into a smooth paste. Set aside.
Step 2: Roast and Grind the Spice Blend
  1. Heat a non-stick pan over medium-low heat.
  2. Add the bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds, and black peppercorns. Dry roast until fragrant (about 2 minutes).
  3. Let cool, then grind into a fine powder.
Step 3: Cook the Green Pea Mixture
  1. Heat another non-stick pan over high heat.
  2. Add 2 tablespoons of mustard oil.
  3. Once hot, add a pinch of asafoetida and the green pea paste.
  4. Cook, stirring continuously, until the mixture is slightly dry (about 2 minutes).
  5. Add salt and continue cooking.
Step 4: Finish the Green Pea Mixture
  1. Once the pea mixture is fully cooked and slightly darker in colour (about 5-7 minutes), stir in 2 teaspoons of the freshly ground spice blend.
  2. Mix well, then turn off the heat. Let cool.
Step 5: Shaping and Frying the Koraishutir Puli
  1. In a large bowl, combine the mashed potatoes, rice flour, and salt. Mix until a smooth dough forms.
  2. To shape the puli, take a small portion of the potato mixture and flatten it slightly.
  3. Place a spoonful of the cooked pea mixture in the centre of the flattened dough.
  4. Fold the dough over the filling, sealing the edges to form a puli shape.
  5. To prevent sticking, dust your palms with rice flour while shaping the puli.
Step 6: Frying the Puli
  1. Heat mustard oil in a deep wok over high heat.
  2. Once the oil is hot, reduce the flame to medium-high.
  3. Carefully drop 2-3 puli into the oil at a time, avoiding overcrowding.
  4. Fry until the puli turns golden brown, about 2-3 minutes on each side.
  5. Remove the fried puli from the oil and drain on paper towels.

Notes

  1. Serve the hot and crunchy koraishutir puli with coriander chutney.
  2. If the puli breaks or cracks while frying, add more rice flour to the potato mixture and try again.
  3. To ensure the puli fry evenly, avoid overcrowding the wok and fry in batches.