Matarsuti r kochuri is one of those nostalgic dishes that define winter mornings in Bengali homes. When fresh green peas are in season, every household brings out their favourite version of this delicious kachori. It is soft, fluffy, slightly crisp at the edges and filled with a mildly spiced green pea stuffing that bursts with flavour in every bite. Served hot with a side of niramish aloo dum or sweet cholar dal, this dish is a celebration of seasonal ingredients and traditional cooking.
Unlike regular kachoris or puris, matarsuti r kochuri stands out for its aromatic filling. The green peas are mashed and slowly sautéed with ginger, green chillies and a few signature Bengali spices like bhaja moshla and hing. The outer dough is kneaded soft but firm enough to hold the filling while puffing up in hot oil. The result is a golden disc that is light, non greasy and rich in flavour.
Preparing this dish at home is a deeply satisfying experience. The smell of the spiced peas, the sound of the kochuris puffing up in hot oil and the joy of tearing into one fresh off the pan is unmatched.
Step 1: Prepare the green pea stuffing
Start with one and a half cups of fresh or frozen green peas. If using frozen peas, thaw them first. Blend the peas into a coarse paste without adding any water. Heat two tablespoons of oil in a pan, add a pinch of hing and one teaspoon of grated ginger. Sauté briefly. Now add the pea paste, salt, a pinch of sugar, and half a teaspoon each of roasted cumin powder and bhaja moshla. Cook on low to medium heat until the mixture becomes dry and slightly crumbly. This should take about eight to ten minutes. Let the mixture cool completely before stuffing.
Step 2: Make the dough for kochuri
In a large bowl, take two cups of all purpose flour. Add half a teaspoon of salt and two tablespoons of oil or ghee. Rub the oil into the flour until it resembles breadcrumbs. Now add water slowly and knead into a smooth yet firm dough. The dough should not be too soft or sticky. Cover with a damp cloth and let it rest for at least twenty to thirty minutes.
Step 3: Divide and fill the kochuris
Once the dough is rested and the filling is cool, divide the dough into equal sized balls. Flatten one ball at a time and place a spoonful of stuffing in the centre. Carefully bring the edges together and seal it well. Flatten it gently and roll it out into a small disc. Be careful not to tear the dough or let the filling spill out.
Step 4: Fry the kochuris
Heat enough oil in a deep pan or kadai on medium heat. Once the oil is hot but not smoking, gently slide in one kochuri at a time. Press it lightly with a slotted spoon to help it puff up. Flip and fry until both sides are golden and crisp. Remove and drain on paper towels. Repeat with the remaining kochuris.
Step 5: Serve hot with traditional Bengali sides
Matarsuti r kochuri is best enjoyed hot, straight out of the oil. Serve it with Bengali style aloo dum, cholar dal with coconut or even just sweet pickles and tea. It is a perfect dish for weekend breakfasts, holiday feasts or simply when fresh peas flood the market and you crave something homemade and comforting.
Matarsuti r kochuri is more than just a dish. It is a winter ritual in many Bengali homes, bringing warmth, nostalgia and the joy of seasonal cooking. The crisp exterior and soft spiced green pea filling make it irresistible whether served with a rich curry or enjoyed on its own. Once you try making it at home, it will become a seasonal favourite you look forward to every year.
