Name: Koraishutir Bhaja Puli Pitha Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g green peas (koraishuti); 1 green chilli; Salt (to taste); 6 medium-sized potatoes (boiled); 4 tbsp rice flour; 1/2 tsp salt; 1 bay leaf; 3 cloves; 1- inch cinnamon stick; 1/2 tsp cumin seeds; 4 green cardamom; 1 tsp coriander seeds; 1/2 tsp black peppercorn; A pinch of asafoetida (hing); Mustard oil (for frying); 2 tbsp mustard oil (for tempering)

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Get ready to crunch into a Bengali delight! Koraishutir Bhaja Puli Pitha, a savoury fried dumpling filled with green peas and potatoes, is a beloved family recipe traditionally prepared during Makar Sankranti or Poush Parbon.

Growing up, I cherished the memories of my mom lovingly crafting these crispy pulis on Poush Sankranti. Served with a dollop of spicy coriander chutney, it was a match made in heaven!

Now, I’m excited to share this treasured family recipe with you. So, let’s dive into the world of Koraishutir Puli and make this Poush Parbon unforgettable!

Watch how to make Koraishutir Bhaja Puli Pitha:

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Try making Koraishutir Puli this Makar Sankranti and enjoy it with your loved ones.

Happy cooking, and Shubho Poush Parbon!

More Bengali Recipes!

Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min

Serves: 15 puli

Ingredients

For the Filling:

250g green peas (koraishuti)

1 green chilli

Salt, to taste

For the Dough:

6 medium-sized potatoes, boiled

4 tbsp rice flour

1/2 tsp salt

For the Spice Blend (Bhaja Moshla):

1 bay leaf

3 cloves

1-inch cinnamon stick

1/2 tsp cumin seeds

4 green cardamom

1 tsp coriander seeds

1/2 tsp black peppercorn

A pinch of asafoetida (hing)

For Frying:

Mustard oil, for frying

2 tbsp mustard oil, for tempering

Instructions:

Step 1: Prepare the Green Pea Paste

Grind the green peas and green chilli into a smooth paste. Set aside.

Step 2: Roast and Grind the Spice Blend

Heat a non-stick pan over medium-low heat.

Add the bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds, and black peppercorns. Dry roast until fragrant (about 2 minutes).

Let cool, then grind into a fine powder.

Step 3: Cook the Green Pea Mixture

Heat another non-stick pan over high heat.

Add 2 tablespoons of mustard oil.

Once hot, add a pinch of asafoetida and the green pea paste.

Cook, stirring continuously, until the mixture is slightly dry (about 2 minutes).

Add salt and continue cooking.

Step 4: Finish the Green Pea Mixture

Once the pea mixture is fully cooked and slightly darker in colour (about 5-7 minutes), stir in 2 teaspoons of the freshly ground spice blend.

Mix well, then turn off the heat. Let cool.

Step 5: Shaping and Frying the Koraishutir Puli

In a large bowl, combine the mashed potatoes, rice flour, and salt. Mix until a smooth dough forms.

To shape the puli, take a small portion of the potato mixture and flatten it slightly.

Place a spoonful of the cooked pea mixture in the centre of the flattened dough.

Fold the dough over the filling, sealing the edges to form a puli shape.

To prevent sticking, dust your palms with rice flour while shaping the puli.

Step 6: Frying the Puli

Heat mustard oil in a deep wok over high heat.

Once the oil is hot, reduce the flame to medium-high.

Carefully drop 2-3 puli into the oil at a time, avoiding overcrowding.

Fry until the puli turns golden brown, about 2-3 minutes on each side.

Remove the fried puli from the oil and drain on paper towels.

Serving and Tips

• Serve the hot and crunchy koraishutir puli with coriander chutney.

• If the puli breaks or cracks while frying, add more rice flour to the potato mixture and try again.

• To ensure the puli fry evenly, avoid overcrowding the wok and fry in batches.

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