Welcome back to Sunday Supper Sessions,where we celebrate the simple joys of food, stories, and a good laugh. Today’s special is a Bengali classic that turns breakfast into a grand celebration: Koraishutir Kochuri paired with Aloo Dum.
Imagine this—fluffy, fried bread stuffed with spiced green peas, dunked into a tangy, spicy potato curry. If this doesn’t scream “Sunday indulgence,” we don’t know what does! So, grab your aprons and get ready to create magic that will make your kitchen smell like heaven.
The History of Koraishutir Kochuri & Aloo Dum
This dynamic duo hails from the heart of Bengal and is especially popular during winter, when fresh green peas (koraishuti) flood the markets. The dish is steeped in tradition, often served during leisurely breakfasts, festive occasions, or just because someone felt like indulging.
The origin of Koraishutir Kochuri is as charming as the dish itself. Legend has it that Bengali cooks, inspired by North India’s stuffed puris, decided to give it a local twist by using seasonal green peas. Pairing it with the ever-reliable Aloo Dum (a spiced potato curry) was a stroke of genius that elevated the meal into a beloved classic.
Today, this combo is a staple in Bengali households, a favorite in sweet shops, and a must-try for anyone exploring Kolkata’s culinary treasures.
Time for the Main Recipe!
Ready to bring the flavors of Bengal to your table? Here’s how you can make Koraishutir Kochuri and Aloo Dum like a pro (or at least like someone who binge-watches cooking videos).
1. Step 1: The Dough (Where the Magic Begins)Koraishutir Kochuri Recipe
- In a bowl, mix 2 cups of all-purpose flour (maida), 1 tablespoon oil, and a pinch of salt.
- Gradually add water to knead into a soft, pliable dough. Cover and let it rest for 30 minutes (or until you’ve finished your tea).
2. Step 2: The Stuffing (The Soul of the Kochuri)
- Blend 1 cup of boiled green peas with 2 green chilies and a small piece of ginger into a coarse paste.
- Heat 2 tablespoons of oil in a pan, add the pea paste, ½ teaspoon cumin powder, ½ teaspoon fennel powder, a pinch of hing (asafoetida), and salt to taste. Cook until the mixture is dry and fragrant. Let it cool.
3. Step 3: Shaping the Kochuri
- Divide the dough into small balls. Flatten each ball, stuff it with the pea mixture, and seal it. Roll it out gently into.4. Step
4. Frying Time!
- Heat oil in a deep pan. Fry the stuffed discs until golden and puffed. Watch them rise like little bread balloons—it’s oddly satisfying.
1. Step 1: The PotatoesAloo Dum Recipe
- Boil 4–5 baby potatoes (or regular ones cut into chunks). Peel and set aside.
2. Step 2: The Gravy
- Heat 3 tablespoons of mustard oil in a pan. Add whole spices—bay leaf, cinnamon, and a couple of cardamoms.
- Sauté 2 chopped onions until golden, then add 1 teaspoon ginger-garlic paste and cook until fragrant.
3. Step 3: Spice It Up!
- Add 2 chopped tomatoes, 1 teaspoon each of turmeric, red chili powder, cumin powder, and coriander powder. Cook until the oil separates.
4. Step 4: Bring It Together
- Add the boiled potatoes and stir well. Pour in 1 cup of water, cover, and let it simmer for 10 minutes. Finish with a sprinkle of garam masala and fresh coriander.
Serving Suggestions: A Bengali Feast
Serve the hot, puffed Koraishutir Kochuris alongside the spicy, aromatic Aloo Dum. Add a side of sweet tamarind chutney if you’re feeling fancy. And don’t forget the tea—a steaming cup of chai is non-negotiable for the full Bengali experience.
And there you have it—Koraishutir Kochuri and Aloo Dum, a match made in culinary heaven! This meal is more than just food; it’s a celebration of flavors, textures, and the joy of lazy Sundays.
Join us next week on Sunday Supper Sessions as we explore more food stories, recipes, and giggles to spice up your Sundays. Don’t forget to follow for updates and share your kochuri chronicles with us. Until next time, keep cooking, keep sharing, and remember—every Sunday deserves a little indulgence!
