Koraishutir Puli Pitha | Bengali Pitha Recipe

Koraishutir Puli is a crispy and crunchy Bengali snack which is prepared on the festival of Makar Sankranti or poush parbon. This pitha or pithe is a fried dumpling which is made with potato and stuffed with green pea. So this Makar Sankranti, try this easy yet tasty snack recipe and enjoy it with your family and friends.

Koraishutir puli is a type of savoury bhaja pithe puli. This is one of my favourite poush parbon dishes. Every year my mom makes these incredibly delicious fried pulis on poush Sankranti and serves them with spicy coriander chutney. It tastes amazing! So this year, I decided to start a new food series on the blog called “Mom’s Recipes” and this is the first post of the series. I hope you all will find it interesting. Happy Cooking! Happy Makar Sankranti!

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

Serves: 15 koraishutir puli

Ingredients:

• 250g green peas or koraishuti
• 1 green chilli
• 6 medium-sized potatoes, boiled
• 4 tbsp rice flour
• 1 bay leaf
• 3 cloves
• 1-inch cinnamon stick
• ½ tsp cumin seeds
• 4 green cardamom
• 1 tsp coriander seeds
• ½ tsp black peppercorn
• A pinch of asafoetida or hing
• Salt to taste
• 2 tbsp mustard oil
• Mustard oil for frying

Cooking Directions:

Grind green peas and green chilli to a smooth paste. Keep it aside.

Heat a non-stick pan over medium-low heat. Add bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds and black peppercorns. Dry roast until fragrant. Then grind to a fine powder.

Heat another non-stick pan over high heat and pour 2 tbsp mustard oil. Once the oil is hot add a pinch of asafoetida and green pea paste. Cook until it becomes a little dry while stirring continuously. Add salt and continue to cook.

Once the pea mixture has fully cooked and its colour has become slightly darker, add 2 tsp of the freshly ground spice mixture. Give it a good mix, turn the heat off and keep it aside to cool down. It may take approximately 5-7 minutes to cook the pea mixture.

In a bowl, add the boiled potatoes and mash it well. Then add rice flour and salt. Mix well to form a dough.

To make the koraishuti puli, take a little potato mixture and flatten it out. Fill it with the cooked pea mixture. Seal and shape it like a puli. (as shown in the picture)

Heat mustard oil in a wok over a high flame. Once the oil heats up lower the flame to medium-high. Carefully drop the koraishuti puli into the oil and cook until it turns golden brown in colour. Make sure you don’t add too many puli in the wok otherwise they might break.

Serve these hot and crunchy koraishutir puli with coriander chutney.

Recipe Notes:

• While shaping the puli apply rice flour on your palm to prevent the dough from sticking.
• Don’t overcrowd the wok while frying. Try to fry them in batches, 2-3 puli at a time.
• If the puli breaks or cracks while frying, then add more rice flour into the potato mixture. Mix well and try again.

Koraishutir Puli Pitha | Bengali Pitha Recipe

Koraishutir Puli is a crispy and crunchy Bengali snack which is prepared on the festival of Makar Sankranti or poush parbon.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 15 koraishutir puli

Ingredients

  

• 250 g green peas or koraishuti
• 1 green chilli
• 6 medium-sized potatoes boiled
• 4 tbsp rice flour
• 1 bay leaf
• 3 cloves
• 1- inch cinnamon stick
• ½ tsp cumin seeds
• 4 green cardamom
• 1 tsp coriander seeds
• ½ tsp black peppercorn
• A pinch of asafoetida or hing
• Salt to taste
• 2 tbsp mustard oil
• Mustard oil for frying

Instructions

 

• Grind green peas and green chilli to a smooth paste. Keep it aside.
• Heat a non-stick pan over medium-low heat. Add bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds and black peppercorns. Dry roast until fragrant. Then grind to a fine powder.
• Heat another non-stick pan over high heat and pour 2 tbsp mustard oil. Once the oil is hot add a pinch of asafoetida and green pea paste. Cook until it becomes a little dry while stirring continuously. Add salt and continue to cook.
• Once the pea mixture has fully cooked and its colour has become slightly darker, add 2 tsp of the freshly ground spice mixture. Give it a good mix, turn the heat off and keep it aside to cool down. It may take approximately 5-7 minutes to cook the pea mixture.
• In a bowl, add the boiled potatoes and mash it well. Then add rice flour and salt. Mix well to form a dough.
• To make the koraishuti puli, take a little potato mixture and flatten it out. Fill it with the cooked pea mixture. Seal and shape it like a puli. (as shown in the picture)
• Heat mustard oil in a wok over a high flame. Once the oil heats up lower the flame to medium-high. Carefully drop the koraishuti puli into the oil and cook until it turns golden brown in colour. Make sure you don’t add too many pulis in the wok otherwise they might break.
• Serve these hot and crunchy koraishutir puli with coriander chutney.

Notes

• While shaping the puli apply rice flour on your palm to prevent the dough from sticking.
• Don’t overcrowd the wok while frying. Try to fry them in batches, 2-3 puli at a time.
• If the puli breaks or cracks while frying, then add more rice flour into the potato mixture. Mix well and try again.

Keyword bengali pithe, makar sankranti, poush parbon

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!