By Rajlakshmi
December 3, 2025
Also called korishutir kochuri, this is filled with a spiced green pea filling. It is a famous Bengali delicacy, particularly during the winter when green peas are in season. It has a crispy exterior and a flavourful interior.
500 grams of flour 1 kg of green peas 1 teaspoon of aniseed 1 teaspoon of sugar 1 teaspoon of chilli powder ¼ teaspoon of kalo jeera ½ teaspoon of asafoetida 1 teaspoon of ginger paste ½ teaspoon of cumin powder ¼ teaspoon of coriander powder Salt to taste Oil for cooking
In a bowl, add the flour, salt, sugar and oil. Pour warm water and start kneading it into a dough.
Cover and let it rest for 30 minutes. In the meantime, boil water in a pan and drop the peeled peas into it for 3 minutes.
Strain the water and place it into a mixer grinder. Add the chillies, sugar and salt. Add a little water. Grind into a thick paste.
In a small bowl, combine the cumin and coriander powder. Add a teaspoon of warm water. Mix it well. Set aside.
Heat oil in a pan. Temper with kalo jeera and hing. Add the ginger, coriander and cumin pastes. Fry the masalas for 2 minutes.
Now add the pea mixture. Sauté it for 6 minutes until it becomes dry. Remove and let it cool.
Divide the dough and shape into dough balls. Flatten it up. Deep-fry it in oil. Serve with aloo dum and cholaar daal.