Kochuri

Name: Kochuri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Kochuri

Breakfast • India

372

KCAL

7.2

PROTEIN (G)

49.2

CARBS (G)

15.6

FAT (G)

Data source: IndianCalorie

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About Kochuri

Stuffed Bengali fried bread with a moong dal or pea filling, smaller than radhaballavi. Common Kolkata breakfast — pairs with aloor torkari.

How to Make Kochuri

Traditional + healthy version with step-by-step photos · 35 min total · 2 servings

View full recipe →

How to Make Kochuri (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Kochuri, also known as Kachori in some regions, is a beloved breakfast delicacy from East India, especially Bengal. This flaky, stuffed puri is filled with a spicy mixture of roasted moong dal, aromatic spices, and sometimes a hint of hing (asafoetida). Kochuri is cherished during festive mornings, like Durga Puja, and is often paired with aloo tarkari or cholar dal. The dish combines a crisp texture with a flavorful stuffing, making it a satisfying start to the day. Kochuri is not just a meal, but a cultural experience—evoking memories of family gatherings and celebrations across Bengali households. The authentic Kochuri recipe uses atta (whole wheat flour) for the outer shell, making it lighter and more nutritious compared to maida alternatives. The filling is typically made from roasted moong dal (mung beans), which are rich in protein and fiber. This healthy version of Kochuri ensures that you enjoy the traditional taste without compromising on nutrition, perfect for calorie-conscious foodies. Its spicy, aromatic profile appeals to both adults and children, making it a versatile breakfast option. The dish is also popular in street food stalls across Kolkata, offering a glimpse into the vibrant food culture of Eastern India.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: Gluten, Dairy

Ingredients(for 2 kochuris per person)

1 cup Atta (whole wheat flour) (for dough)
1/2 cup Moong dal (mung beans) (roasted and ground)
1 tbsp Ghee (for kneading and flavor)
1/2 tsp Salt
1/4 tsp Hing (asafoetida) (for aroma)
1/2 tsp Cumin seeds (jeera)
1 Green chili (finely chopped) - optional
1/2 inch Ginger (grated)
1/4 tsp Black pepper (freshly ground) - optional
for shallow frying Oil (mustard or sunflower oil)

Instructions

1
Roast moong dal in a tawa until golden and aromatic. Allow it to cool, then grind coarsely.
5 minutes
Roasting brings out the nutty flavor and makes the dal easier to digest.
2
Prepare the stuffing: Heat 1 tsp oil in a pan, add cumin seeds, hing, green chili, and ginger. Sauté, then add ground moong dal, salt, and black pepper. Cook for 2 minutes till mixture is dry.
5 minutes
Ensure the stuffing is dry to avoid sogginess inside Kochuri.
3
Make the dough: Mix atta, salt, and ghee. Add water gradually and knead into a soft, smooth dough. Rest for 10 minutes.
10 minutes
Resting the dough helps gluten develop, making Kochuris soft and flaky.
4
Divide dough into equal balls. Flatten each ball, place stuffing in the center, and seal edges. Roll gently into small discs.
5 minutes
Seal edges well to prevent filling from escaping during frying.

Why This Dish is Healthy

Using atta instead of refined maida increases fiber content and lowers the glycemic index. Shallow frying reduces overall fat intake while preserving the authentic taste. Moong dal enriches the dish with protein and micronutrients, making Kochuri a wholesome breakfast option for those tracking calories and aiming for weight management.

Kochuri made with atta provides complex carbohydrates, dietary fiber, and essential vitamins. Moong dal in the stuffing is a great source of plant-based protein, folate, and magnesium. Ghee used in moderation adds healthy fats and vitamin A. Spices like ginger and cumin aid digestion. Each serving contains 310 calories, 6g protein, 41g carbs, and 13g fat, making it suitable for a balanced vegetarian diet.