Motorshutir Kochuri or Puri stuffed with Green Peas

  • Servings : 4-5
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 60m

Bengalis make a kind of soft kachori – almost puri like in softness filled with the most fabulous green peas. What I find most interesting is the way they are cooked. I am habituated to seeing green peas being cooked, mashed and then stuffed into parathas or even sandwiches.

Interestingly here, the peas are first minced, then cooked and stuffed. What I like most about this is that it  uses fewer spices, so the taste and sweetness of the peas does not get suppressed.

I learnt this recipe from my Mum-in-law and have made it many many times since.

I promise you can’t have enough.


  • Peas - 200 gm
  • Ginger- 2 inches ( 1 frozen cube)
  • Cumin seeds- 1 tsp
  • Green chilli -2
  • Salt- to taste
  • Flour- 1 cup
  • Salt- 1 tsp
  • Sugar- 1 tsp
  • Water- 1/4 cup approx
  • Oil- 2 tbsp + 1 tbsp
  • Oil- for frying


Making the dough

Mix the flour with the sugar, salt and 2 tbsp oil. Mix together till you get fine granules like small breadcrumbs. This might sound like an unnecessary step, and is easily avoidable, but I assure you that it does take the experience to a whole new level.

Now add in the water slowly to achieve a stiff dough. Add 1 tbsp oil at the end to make it a little more smooth. Cover and leave aside for at least 20 minutes.

Making the stuffing


Mince the peas in a food processor with green chillies, ginger and some salt to taste.


There is no need to make a very fine puree. A coarse paste will do, remember it will get cooked later.

Heat oil in a wok.

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Add the cumin seeds (1tsp). In 30 seconds, add in the minced peas. Mix well. Adjust the salt and saute for a bit.

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Now, add in the bhaja masala (roasted spice) powder and mix well. Cover and cook till dry.


Making the puris

By now, the dough would’ve softened.

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Pull out some of the dough and make a lemon sized  ball.

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Roll into a small disc. Put a heaped teaspoonful of the pea mixture into the centre.


Draw up the sides and bring together. Take the excess dough off and flatten it down.

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Sprinkle some flour and roll out into a puri. Don’t apply too much pressure, otherwise the stuffing will start peeking out and ruin the oil while cooking. Puris fry very quickly, so it is a good idea to get a few ready before you start frying. Also, since these are made out of plain flour (maida) they will tend to dry out very quickly, so keep a moistened kitchen towel on top.

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Heat oil in a wok. Check that it is really hot by putting in a small bit of the dough. If it rises to the top straightaway, then slide the puri in. Turn over in some time. Apply slight pressure with a slotted spoon on the top of the puri to help it rise.


Serve hot. I think it tastes best by itself, simply because the stuffing is so delicious. Any accompaniment should be lightly spiced, or will overwhelm the delicate taste of the kachoris. Traditionally, it is served with dal or  dum aloo.



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