Matarshutir Kochuri

Matarshutir Kochuri


For the stuffing:

Green peas - 600g
Ginger - 2½ cm piece
Asafoetida - a generous pinch
Fennel seeds - 1½ tsp
Refined oil - 2 tbsp
Whole cumin seed - ½ tsp
Chilli powder - ½ tsp
Sugar - 2 tsp
Salt - to taste
For the covering:
Flour - 250 g
Baking powder - a pinch
Salt - ½ tsp
Ghee or refined oil - 3 tbsp
Refined oil - for deep


1. Shell and grind the peas along with ginger and asafoetida. Grind the fennel seeds separately.

2. Heat oil in a karahi—a non-stick one helps. Add the cumin seeds.

3. When they stop spluttering, add the ground peas. Fry, stirring continually.

4. Add the fennel-seed paste, chilli powder, sugar and salt. Keep stirring till the mixture becomes a dark green in colour and leaves the sides of the pan.

For the covering:

6. Sieve flour with baking powder and salt, rub in ghee or oil and make a dough with water as needed, knead well; the dough should be soft and pliable.

7. Divide it into 12 portions. Take one portion and roll into a thick round.

8. Divide the stuffing into 12 parts and put one part in the centre of each flour round. Pleat the sides and bring to the centre and shape into a ball again.

9. Roll into a puri with the help of a little oil. Take care that the stuffing does not come out.

10. Heat enough oil in a karahi for deep frying.

11. Deep fry the kachauris, one at a time. They should puff up and be a light brown in colour. & Serve hot.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman