Kosha Kodaishuti And Luchi For Dinner
Image Credit: Kosha kodaishuti | Instagram - @scalpelandspoon_

Nothing beats the comfort of authentic Indian food. Recipes that are passed on from generations, which become the taste of our nostalgia for us in this busy life. It is important that we understand the novelty that these dishes have and how valuable is to have then be a part of our everyday meals. When we talk about winters, there are a lot of dishes that are exclusively made with green peas or matar. From kachoris to nimona, several dishes have green peas as the star ingredient. One such dish is kosha kodaishuti. 

This is a typical Bengali dish which is best enjoyed with luchi or the Bengali version of Puri. This spicy and flavorful dish and being very easily made and you need minimum ingredients that are there lying in your kitchen. Along with the kodaishuti kosha, it will take you 15 minutes to fry some hot luchi and so it is the perfect dinner meal to serve to your family. Looking for the recipes of both the dishes - we have got you covered! 


This is a Bengali style poori which is much lighter when compared to other similar dishes. Luchi is smaller and thinner and is the perfect accompaniment for thick gravies. Here is a simple luchi recipe for you.

Kosha kodhaishuti 


  • 200 gms green peas 
  • Ginger garlic paste 
  • 1 sliced tomato 
  • 2 sliced onions 
  • 1 tbsp jeera powder 
  • 1 tbsp dhaniya powder 
  • 1 tsp red chilli powder 
  • 1 tsp garam masala 
  • Mustard oil 
  • Green chillies 
  • Ghee 
  • 1 tbsp Cumin seeds 


  • In a pan, heat some mustard oil. 
  • Add some cumin seeds to it and half a teaspoon sugar. 
  • When the cumin seeds have spluttered, add in the ginger garlic paste. 
  • When the pace changes its color, add in your sliced onions and cook for 5 minutes. 
  • Add in all the powdered spices that are mentioned in the list of ingredients except garam masala and cook for 10 minutes till the oil starts to separate. 
  • Now, add in the half boiled green peas and your sliced tomatoes. 
  • Cover and cook it on a low flame for 10 minutes. 
  • After 10 minutes, open the lid and add half a cup of water because we want the gravy to be really thick. 
  • Now cook on high flame for another two minutes and add in some sliced green chilies I'll see you and the garam masala. 
  • Before switching off the flame, add a teaspoon of ghee. 

Serve with hot luchi and enjoy your lovely Bengali dinner.