matar kachori – how to make bengali matar kachori or motor shutir kochuri

bengali matar kachori or motor shutir kochuri is one new snack that we have got addicted to after luchi, aloor dum and cholar dal.

not only i enjoyed making quite a number of bengali recipes this year, but also feasting on them. so these recipes have become a regular in my kitchen.

the motor shutir kochuri as it called in bengali language, is made with green peas stuffing. the stuffing is very mildly spiced so that the flavors of the green peas come through. the outer covering of the kachori is not flaky or khasta like the other indian kachoris. the dough that is used is similar to the luchi dough and is made with all purpose flour or maida.

this results in a soft textured kachori. they are more like stuffed pooris. however stuffed pooris made from whole wheat flour do not have a soft texture that these kachoris have. to get the authentic taste, i would suggest you to use all purpose flour in the recipe and not substitute with whole wheat flour.

to make these kachoris best is to use fresh peas and if you don't have access to fresh peas, then use frozen peas. i made these kachoris twice. first time i did not add ginger, green chili and garam masala and for my taste buds, the taste was a little bland. later i added green chili, ginger and garam masala just to add a zing of flavor and taste zing in the peas stuffing… and overall taste of the kachoris remarkably improved.

lets start step by step bengali matar kachori recipe:

1: first we begin with making the dough. mix the flour, ghee/oil and salt first. add water and knead to a smooth and soft dough. keep covered with a wet kitchen napkin for 30-45 mins.

2: take the peas along with ginger and green chilies in a grinder. ginger and green chilies right at the bottom of the grinder jar and hence not visible

3: grind to a semi coarse paste without adding any water.

4: heat oil in a small pan. add all the spice powders and fry for a few seconds.

5: add the ground peas along with sugar + salt. stir and saute for 3 minutes.

6: add gram flour-besan and continue to saute for 2-3 minutes more. addition of besan absorbs the moisture in the filling. whenever i make kachoris, i always add some besan in the stuffing.

7: when cooled, make small sized balls from the peas stuffing and keep aside.

8: make lemon sized balls from the dough. apply oil on both sides of a ball and roll into a small circle. place the peas stuffing ball on the dough.

9: gather the edges and bring them all together in the center. join the edges and flatten them on the dough.

10: gently roll the stuffed kachori. if a part tears then just seal with a piece of dough and roll to smoothen it. apply some more oil if need be when rolling.

11: gently drop the kachori in hot oil.

12: the kachori will begin to puff in some seconds. nudge and press lightly with a spoon so that the kachori puffs up…. like the way we do for pooris.

13: with a slotted spoon, turn over and fry the other side.

14: these kachoris are creamish white when fried due to the all purpose flour. so they don't become browned like kachoris made from whole wheat flour. remove from a slotted spoon when both sides are crisp and done. drain on paper towels. prepare the remaining kachoris in the same way.

15: serve bengali matar kachori or motor shutir kachuri just plain or with aloor dum or cholar dal.

if you are looking for similar recipes then do check namak paare, gujiya, sindhi pakwan and mathri recipe.

bengali matar kachori recipe below:

bengali matar kachori – makes 8 to 9 kachoris

Total time

1 hour 15 mins

Author: dassana

Recipe type: breakfast, snack

Cuisine: indian, bengali

Serves: 3-4

• 2.5 cups maida or all purpose flour
• 2 tbsp ghee or oil
• water as required
• salt as required

• 1 cup fresh or frozen peas or matar
• 1-2 green chillies, chopped
• ½ inch ginger, chopped
• 1 tsp cumin powder
• ¼ tsp red chili powder
• 1 green cardamom pod
• a pinch of garam masala powder
• a pinch of asafoetida or hing
• 1 tsp oil
• sugar as required
• salt as required

1. in a bowl add the flour, salt and ghee or oil.
2. mix everything so as to incorporate the ghee or oil through the whole mixture.
3. add water in parts and knead to a smooth and soft dough.
4. cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.
5. rinse the shelled or frozen peas.
6. take them in a grinder or blender.
7. grind to a semi coarse consistency without adding any water.
8. if not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
9. peel the cardamom and powder the seeds in a mortar-pestle to a fine consistency.
10. heat oil in a small pan.
11. on a low flame, add all the spice powders one by one – cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida.
12. fry for 2-3 seconds.
13. then add the ground peas and saute for 3 minutes.
14. stir continously.
15. add the besan or gram flour and saute for a further 2-3 minutes.
16. take the stuffing in a bowl or plate and let it cool.
17. prepare small balls from the stuffing and keep aside.
18. before making the kachoris, heat the oil for deep frying in a kadai or pan.
19. make lemon sized balls from the dough and cover with a wet kitchen napkin.
20. take one ball and flatten it.
21. apply some oil to it on both sides.
22. place the ball on the rolling board and roll to a 3 inches diameter circle.
23. keep the stuffing in the center.
24. bring all the edges of the dough and press them together.
25. apply some more oil if required and roll the stuffed kachori to a circle of 3.5 to 4 inches circle.
26. if the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.
27. drop a small piece of dough in the oil and if it comes steadily from the top to the bottom the oil is hot enough for the kachoris to be fried.
28. gently drop the kachori in the hot oil.
29. with a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
30. when one side is done – you will see that the oil has stopped sizzling.
31. turn over and fry the other side.
32. when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
33. serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.

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