Koraishuti Or Matarshutir Kochuri and Aloor dum

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Peas Kachuri and Dum Aloo

Koraishutir Kochuri or Matarshutir Kachuri is a notable variety of luchi. This kochuri is a popular Bengali breakfast in winter, must be served with niramish Aloor Dom or Dum Aloo. The mashed peas stuffing must be prepared with fresh green peas what is only available in winter. Though frozen Green peas are available though out the year but it’s in winter we all feel the craving for our all time favorite Koraishutir Kochuri.

In India especially on the East and Northern sides, kachuri is a very famous and mothering dish. You cannot control yourself when you see the hot fluffy kachuris are so nicely arranged with runny potato curry in roadside stalls. Koraishutir kochuri is a notable variety of Kochir/kachuri and a Bengali delicacy, which is a deep-fried puffed poori/luchi stuffed with green peas paste and sautéed with ginger, green chili, and roasted cumin powder. This stuffing can be prepared in large quantity, and can be stored for 2 to 3 weeks. So whenever you're craving for Koraishutir Kochuri you can make it in no time. 




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120 Minutes

85 Minutes



Cooking Level

Meal Type

Festival Food
Poush Parbon

Ingredients for Peas Kachuri and Dum Aloo

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Preperation steps for Peas Kachuri and Dum Aloo

For Peas Kachuri :

  Make a paste of peas, ginger & green chili using very little water. Add coarsely ground roasted cumin coriander, salt & sugar to the peas paste and fry the paste with little water to make a stuffing and keep aside.

  Now make a soft dough with maida, little salt, white oil & some warm water and cover it and keep aside for 1 hr.

  After 1Hr make small balls from the dough and put the stuffing into the balls and roll them with little oil to make small disk.

  Heat oil in a deep wok and fry the kachuries one by one and put on paper tissue.

For Dum Aloo :

  Peel the potatoes and prick them and put them into salty water for 1-2 hrs.

  Heat oil in a pan. After 1-2 Hrs take them out from salty water and fry them in hot oil and put them in a bowl.

  Now add some Cumin Seeds & Bay Leaf in the rest of the oil and fry for a while (if you need add some more oil into the pan). Add Chopped tomatoes and some salt to it and cover and simmer to cook the tomatoes.

  Add the masala paste (to make the paste  take a small spice grinder and make a smooth paste with poppy seed, cashew, char magaj & ginger with little water.), Turmeric, Red Chili & Cumin Powder to it and fry till oil separates from masala. Add some sugar and fried potatoes to the pan and mix them with fried masala very well.

  Add the coconut milk to it and cover & simmer it till potatoes cooked. When the potatoes cooked higher the stove and dry the gravy.

  When the gravy becomes dry sprinkle garam masala and serve with hot peas kachuri.

Serving Tips

  • Serve peas kachuri hot with runny potato curry or dum aloo.
  • Koraishutir kochuri can be eaten as it is with tea also.


  • An authentic Bengali Snacks which is made in winter when peas are available in the market.
  • You can prepare the stuffing in large quantity and can store for 2,3 weeks in fridge.
  • If you are using Coconut Milk Powder for aloor dom, make a thick Milk from the Powder. (I used Maggie Coconut Milk Powder)

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