Baked Koraishutir Kochuri with Cholar Dal

Bengali speciality – an ideal snack to serve at tea party This is a Sanjeev Kapoor exclusive recipe.

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Baked Koraishutir Kochuri with Cholar Dal

Main Ingredients Stuffing, Green peas
Cuisine Bengali
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 1.30-2 hour
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Baked Koraishutir Kochuri with Cholar Dal

  • Stuffing
  • 1 cup Green peas boiled
  • 2 teaspoons Oil
  • 1/2 teaspoon Onion seeds
  • 2 Green chillies chopped
  • 1 tablespoon Ginger-garlic paste
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • to taste Salt
  • 1/4 teaspoon Sugar
  • Dough
  • 2 cups Refined flour (maida)
  • a pinch Sugar
  • to taste Salt
  • 1 tablespoon Oil
  • Cholar Dal
  • 1 1/2 cups Split Bengal gram (cholar dal / chana dal) soaked overnight
  • 1 to cook Ghee
  • 1/2 teaspoon Cumin seeds
  • 3-4 Cloves
  • 1 Dried red chilli broken
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 2-3 Green chillies slit
  • 1 tablespoon Fresh coconut cut into thin slices
  • 1/4 teaspoon Turmeric powder
  • 6-7 Raisins
  • to taste Salt
  • a pinch Sugar
  • for garnish Fresh coriander sprig


  1. For making stuffing put green peas into a grinder jar and grind into fine paste and transfer into a bowl.
  2. Heat oil in non-stick pan, add onion seeds, green chillies, ginger-garlic paste and sauté for 2-3 minutes.
  3. Add ground green peas and saute for 5-6 minutes on medium heat.
  4. Add cumin powder, coriander powder, salt and sugar and saute for 3-4 minutes and set aside to cool.
  5. For making dough take refined flour, sugar, salt and oil in a bowl and mix. Add sufficient water and knead into semi-hard dough. Cover with damp muslin cloth and set aside for 10 minutes.
  6. To make cholar dal, heat ghee in a non-stick pan, add cumin seeds, cloves, dried red chilli, bay leaf, cinnamon stick, green chilli and coconut slices and sauté till the coconut turns golden brown.
  7. Add split Bengal gram, turmeric powder, raisins, salt and sugar and mix well. Add 2 cups water, mix, cover and cook on low heat for 10-15 minutes.
  8. Preheat air-fryer to 180º C.
  9. Divide the dough into equal balls, apply oil on your palm, shape each ball into a katori. Place some green pea mixture in it, bring the edges together and seal. Further roll each stuffed ball into a kochuri.
  10. Brush oil on air-fryer tray and place a kochuri in it and bake for 8-10 minutes.
  11. Garnish the cholar dal with coriander sprig and serve hot with kochuri.