Kochuri Stuffed Fried Bread Bengali

Method

1. 1

   Make the filling first: Grind or roughly mash 1.5 cups green peas in a mixer — do not make it completely smooth, leave some texture. Heat 1 tbsp oil in a pan on medium. Add cumin seeds and fennel seeds — wait for them to crackle. Add ginger paste and green chilli — stir 1 minute. Add the mashed peas, turmeric, sugar and salt. Cook stirring on medium heat for 5 minutes until the mixture is completely dry — no moisture should remain or the kochuri will be soggy. Let the filling cool completely before using.

2. 2

   Make the dough: Combine maida, 1 tbsp oil and a pinch of salt. Mix oil into flour with fingertips until slightly crumbly. Add warm water gradually — about 3/4 cup — kneading until a soft, smooth dough forms. The dough should be slightly softer than puri dough. Cover with a damp cloth and rest for 15 minutes.

3. 3

   Divide both dough and filling: Divide the rested dough into 12 equal balls. Divide the cooled filling into 12 equal portions. The filling portions should be a little smaller than the dough balls so they fit inside comfortably.

4. 4

   Stuff the kochuri: Take one dough ball. Flatten it in your palm into a small disc about 6 cm wide. Place one portion of filling in the centre of the disc. Bring the edges of the disc upward around the filling, pleating and pinching firmly at the top to seal — exactly like sealing a stuffed paratha but on a smaller scale. Make sure no filling peeks out.

5. 5

   Roll gently: Place the stuffed ball on a lightly oiled surface — do not use flour as the oil helps the kochuri stay smooth. Roll gently with a rolling pin into a round about 10 cm in diameter. Roll evenly from the centre outward. If the filling pushes through, seal the spot immediately with a pinch of dough.

6. 6

   Heat oil for frying: Pour oil to 5 cm depth in a heavy kadai. Heat on medium-high. Test by dropping a tiny piece of dough — it should rise within 2 seconds.

7. 7

   Fry the kochuri: Gently slide one kochuri into the hot oil. Press lightly in the centre with the back of a slotted spoon — it will begin to puff within 5 to 8 seconds. Fry 30 seconds on the first side until golden. Flip. Fry 30 seconds more. The kochuri should be a light golden colour, puffed and hollow inside.

8. 8

   Drain: Remove with a slotted spoon. Drain on paper towels. Fry all the kochuri in batches.

9. 9

   Serve immediately: Kochuri must be eaten fresh from the fryer while still hot and puffed. It deflates within 5 minutes.

10. 10

    Serve with accompaniments: Serve hot with alur torkari (Bengali potato curry made with panch phoron and turmeric) or with a sweet tamarind chutney. In Bengali homes, kochuri is specifically the Sunday morning treat.

11. 11

    Note: Koraishutir Kochuri (kochuri stuffed with green peas) is the traditional winter Sunday breakfast of West Bengal. It is eaten when fresh green peas arrive in November — the combination of kochuri with fresh pea filling and a sweet tomato-potato chutney is a seasonal pleasure that Bengalis plan their Sunday mornings around.