Recipe by: Sukanya Banerjee

Source: Family Recipe

Serves: 4


For Dough :

  • 1/4 tsp salt
  • 2 Tbsp ghee (melted)
  • 1 cup Indian white flour ( Maida flour)
  • ~50 ml water

For Filling :

  • 250 g green peas (shelled- fresh or frozen)
  • 1 inch ginger
  • 4 small green ghillies (deseeded if you don’t want too spicy)
  • 2 heaped teaspoons fennel seeds (saunf)
  • 1/4 tsp Asafoetida (optional)
  • Salt to taste
  • Oil to deep fry

Instructions :

  • Sift the flour with 1/4 tsp salt.
  • Mix in the ghee and add the water little by little. Knead to a soft dough. Set aside for at least 30 min.
  • Grind the peas, ginger, green chillies and fennel to a fine paste.
  • Fry the asafoetida till light brown.
  • Mix in the peas paste and salt.
  • Fry well till the paste is cooked dry. Take off from heat and let it cool.
  • Divide the dough into 8 balls.
  • Press each ball in the centre and fill it with the pea mixture.
  • Close the opening well and flatten.
  • Roll out as for puris.
  • Heat up oil in a kadhai.
  • Deep fry the puris on low heat up till golden brown.
  • Remove and serve hot.

Download PDF version here:  indian-koraishutir-kochuri-sukanya-banerjee