Matarsutir Kochuri, Healthy Bengali Snack

by Tarla Dalal

Matarsutir Kochuri, Healthy Bengali Snack

add to my cookbook

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 5 cookbooks This recipe has been viewed 5048 times

A delicacy from the kitchens of Bengal, this kochuri is made using a dough of two flours with a green peas filling.

The flavours of aniseeds, kalonji and pepper mingle together in the stuffing to create a truly zesty bite! This is a filling snack, with the goodness of whole wheat and jowar flours, not to forget the nutrition boost from green peas.

As we have baked the Matarsutir Kochuri rather than deep-frying, the calorie-count is also absolutely under control.

You can also try other healthy baked snacks like Baked Samosa with Mixed Sprouts or Tandoori Paneer Calzone .

Add your private note

Matarsutir Kochuri, Healthy Bengali Snack recipe - How to make Matarsutir Kochuri, Healthy Bengali Snack

Tags

Preparation Time: 10 mins Cooking Time: 3 mins Baking Time: 35 minutes Baking Temperature: 200°C (400°F) Total Time: 48 mins Makes 14 kochuris

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup jowar (white millet) flour
1 tsp oil
salt to taste
1 tsp nigella seeds (kalonji)

For The Filling
1 cup green peas
2 tsp aniseeds (vilayati saunf)
1/4 tsp nigella seeds (kalonji)
5 black peppercorns (kalimirch)
salt to taste
1 tsp sugar
1 tsp oil

Other Ingredients
1 tsp oil for brushing

For Serving
green chutney

Method
For the dough

Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes.

For the filling

Combine all the ingredients, except the oil, and blend in a mixer to a smooth paste, without using water.
Heat the oil in a broad non-stick pan, add the prepared green pea paste and sauté on a medium flame for 2 to 3 minutes. Keep aside.

How to proceed

Divide the filling into 14 equal portions and keep aside.
Divide the dough into 14 equal portions and keep aside.
Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling.
Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly.
Repeat with the remaining dough and filling to make 13 more kochuris.
Brush each kochuri with little oil and arrange on a greased baking tray.
Bake in a pre-heated oven at 200°c (400°f) for 15 minutes, turn them over and again bake for 15 minutes.
Cool slightly and serve immediately with green chutney.