Koraishuti Kochuri is a classic Bengali stuffed deep fried bread recipe. It is stuffed with mildly spiced green peas, rolled and then deep fried in hot oil. It puffs up and makes light crispy on the outside. Served with aloo dum, Koraishuti Kochuri could be a fancy weekend breakfast or lunch.
We try to avoid deep-fried food as much as possible but on weekends, I get the craving for these deep-fried flaky luchi (Deep Fried Mini Breads) . I am pretty sure most Bengalis like me would consider it their guilty pleasure too. Soft, flaky and almost melting in your mouth, when paired with dishes like Ghugni or Kosha Mangsho, it is a comforting and hearty treat. We could even call it a close cousin of North Indian Poori, which of course, pairs best with Aalu Tamatar Sabzi.
We Indians are used to eating a lot of flat breads. In most of the Indian kitchens, it's prepared every day and paired with some side dish or lentil soup. Having said that, if you are from eastern India, we are more used to eating rice in our daily meal. It's only after my marriage that I started to cook and eat paratha or roti on a regular basis. One of the most common flat bread preparation is stuffed paratha, which I am still struggling with, but stuffed poori with lentil is something I managed to learn faster.