Green Pea Kochuri Recipe – Authentic Indian Fried Bread with Hing

Last Updated on 2 months by Neha Deshmukh

Green Pea Kochuri Recipe – Authentic Indian Fried Bread with Hing

Hey everyone! If you’ve ever been to Eastern India, especially Bengal and Bihar, you’ve probably stumbled upon these delightful, flaky, and utterly addictive fried breads called Kochuri. They’re a staple for celebrations, a comforting snack, and honestly, just a little piece of happiness on a plate. I first made these when I was trying to recreate the flavors of my grandmother’s kitchen, and let me tell you, it took a few tries to get that perfect puff! But trust me, the effort is SO worth it. This green pea kochuri recipe, flavored with a touch of hing (asafetida), is a family favorite, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

This isn’t just another fried bread recipe. Kochuri is special. It’s the satisfying crunch, the subtly spiced pea filling, and that incredible puff that makes it so unique. It’s a little bit of work, yes, but it’s a fantastic way to impress your family and friends with a truly authentic Indian treat. Plus, who can resist a warm, golden-brown kochuri with a side of flavorful chutney?

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup frozen or fresh green peas (about 150g)
• 1 inch fresh ginger, grated
• 1-2 green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon mustard oil or vegetable oil
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon asafetida (hing)
• Salt to taste
• 1 cup all-purpose flour (about 120g)
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons ghee or oil
• ½ – ¾ cup water (adjust as needed)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Nigella Seeds (Kalonji): These tiny black seeds add a wonderful onion-like flavor and a beautiful visual appeal. Don’t skip them!
• Asafetida (Hing): This is a bit of a powerhouse. It has a pungent smell in its raw form, but when cooked, it adds a savory, umami depth to the filling. It’s also known for aiding digestion – a bonus!
• Mustard Oil: Traditionally, kochuri is made with mustard oil, which gives it a distinctive, slightly pungent flavor. If you can’t find it, vegetable oil works just fine, but the flavor will be a little different. In some regions, people also use sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the filling: Start by soaking the green peas in boiling water for about 5 minutes. This helps them soften up nicely. Drain them and then blend them into a coarse puree – you don’t want it completely smooth.
2. Sauté the aromatics: Heat the oil in a skillet over medium heat. Add the nigella seeds, grated ginger, chopped green chili, and asafetida. Sauté for about 30 seconds, until fragrant.
3. Cook the filling: Add the pea puree and salt to the skillet. Cook on medium heat, stirring constantly, until the mixture thickens and comes together. This usually takes about 5-7 minutes. Once it’s cooled completely, set it aside.
4. Make the dough: In a large bowl, combine the flour, salt, sugar, and ghee or oil. Gradually add water, a little at a time, and knead to form a soft, pliable dough. It shouldn’t be sticky!
5. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the kochuri easier to roll.
6. Assemble the kochuri: Divide the dough into 10 equal balls. Flatten each ball slightly, place about 1 teaspoon of the pea filling in the center, and carefully seal the edges to enclose the filling. Gently roll each stuffed ball into a smooth, round shape.
7. Roll and fry: Roll each ball into a thin circle (about 4-5 inches in diameter) using a lightly oiled rolling pin. Heat oil in a deep frying pan or wok to 350°F (175°C). Gently slide the rolled kochuri into the hot oil.
8. Puff and golden: This is the fun part! Gently press the kochuri with a slotted spoon to help it puff up. Fry until golden brown and crispy on both sides.
9. Drain and serve: Remove the kochuri from the oil and drain on a wire rack to remove excess oil and keep them nice and crisp. Serve warm!

Expert Tips

• Don’t overcrowd the pan: Fry the kochuri in batches to maintain the oil temperature and ensure they puff up properly.
• Hot oil is key: Make sure the oil is hot enough before adding the kochuri. If it’s not hot enough, they’ll absorb too much oil and won’t puff up.
• Gentle pressure: Pressing gently with the slotted spoon helps the steam inside escape and encourages puffing.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and you’re good to go!
• Gluten-Free Adaptation: Experiment with gluten-free flour blends. A mix of rice flour and potato starch can work well, but you might need to adjust the water quantity.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chili powder to the filling for an extra kick. Feel free to adjust the amount of green chili to your liking.
• Festival Adaptations: Kochuri is especially popular during Holi and Diwali. During Holi, some families add a touch of saffron to the dough for a festive golden hue.

Serving Suggestions

Kochuri is fantastic on its own, but it’s even better with a side of something flavorful!

• Aloo Dum: This is a classic pairing! The spicy potato curry complements the sweetness of the peas perfectly.
• Chutney Pairings:
  • Tomato Chutney: A tangy tomato chutney is a great all-rounder.
  • Mint-Coriander Chutney: This fresh and vibrant chutney adds a cooling element.
  • Sweet Tamarind Chutney: For those who like a sweet and sour combination, this is the way to go. My mom always made a fantastic tamarind chutney with dates!

Storage Instructions

Kochuri is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

1. What is the best way to get the kochuri to puff up during frying?

Make sure your oil is hot enough, don’t overcrowd the pan, and gently press the kochuri with a slotted spoon while frying.

2. Can I use frozen peas directly, or do they need to be thawed first?

You can use frozen peas directly, but soaking them in boiling water for a few minutes helps them cook more evenly.

3. What is Asafetida (Hing) and can I substitute it?

Asafetida is a pungent spice that adds a savory flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but the flavor won’t be quite the same.

4. Can I make the dough and filling ahead of time? How should I store them?

Yes! You can make both the dough and filling a day in advance. Store the dough covered in the refrigerator and the filling in an airtight container.

5. What is the difference between using ghee and oil in the dough?

Ghee adds a richer flavor and a slightly more flaky texture. Oil works just fine if you don’t have ghee.

6. My kochuri are getting brown too quickly, but aren’t puffed up. What am I doing wrong?

Your oil is likely too hot. Reduce the heat slightly and try again.