Kochuri: Delicious Sunday Breakfast in Kolkata


Kochuri is a delectable dish that has evolved into a vital element of Kolkata’s gastronomic culture despite the hustle of daily life in the energetic metropolis. Every Kolkatan has fallen in love with this deep-fried, flaky bread loaded with various contents, making it their preferred Sunday brunch. This article will examine the history, specializations, components, accompaniments, and intriguing tales contributing to Kochuri’s enduring appeal in Kolkata.

Why is Kochuri called so?

The Bengali term “Kochu,” which means taro root, is where the name “Kochuri” comes from. Kochuri got its name because it was traditionally baked with a taro root paste filling. The filling has changed over time, and Kochuris are now available with a wide range of delectable fillings, such as spicy mashed potatoes, lentils, onions, or even paneer.

The specialty of Kochuris of Kolkata

Compared to other versions found around India, Kolkata’s version of Kochuris is distinctive. The ideal harmony of flavors and textures is the specialty. The filling within is rich, aromatic, and full of spices, while the outer shell is delightfully flaky and crispy. The Kochuris of Kolkata are especially renowned for their size, frequently being more extensive and lavishly loaded than other locations.

Ingredients of Kochuri

kochuri ingredients

Common ingredients for the dough for Kochuri include all-purpose flour, ghee or oil, salt, and water. To achieve a light and airy texture, it is kneaded to a soft consistency and then given some time to rest. As was already mentioned, the filling can differ. The most common fillings in Kolkata are “dal,” a spiced blend of lentils or mashed potatoes seasoned with cumin, chili powder, and garam masala.

Refined Wheat Flour

Made from wheat grains, refined wheat flour, often maida, is a finely ground flour. It is frequently used in baking and cooking and has a silky texture. It creates the foundation of the dough and gives the bread’s flaky crust structure.


To improve the overall flavor of the meal, Salt plays an essential role. It enhances the savory flavor and counteracts the other seasonings and ingredients.


Peas, also called ‘Koraishuti’, are a common filler that provides the food with a burst of freshness and sweetness. They are frequently cooked to make a tasty stuffing until they are tender and combined with seasonings. Peas enhance the flavor and give the soft filling a different texture.


The flavor profile depends heavily on spices. The fillings are seasoned with a variety of spices to improve the flavor. Cumin, chili powder, turmeric, garam masala, and coriander powder are typical spices. Each taste of Kochuri is a treat thanks to the warmth, complexity, and hint of heat these spices provide.

It is a beloved and filling breakfast option in Kolkata because it combines refined wheat flour, salt, peas, and various spices to produce a flavorful fusion.

What are the best accompaniments of Kochuri?

kochuri aloo dum

Rarely are kochuris enjoyed by oneself. They frequently come with a variety of side dishes that enhance their flavors. 


A common side dish is Aloo Dum or Potato Curry. Potatoes are cooked in a rich sauce comprised of onions and tomatoes to create this tasty and spicy curry. Various flavorful spices, including cumin, coriander, turmeric, and red chili powder, are frequently used to season the potatoes. This curry’s robust and savory flavor enhances the meal’s flaky texture and Kochuri’s flavors.


Another popular accouterment is scholar dal. Bengal gram lentils are used to make this lentil meal. The lentils are first boiled before being finished off with a spice mixture that includes cumin seeds, dried red chili pepper, ginger, and bay leaves. Chholar Dal pairs beautifully with the savory item for its slightly sweet and nutty flavor. It gives the meal protein, warmth, and a cozy element.


Kochuri’s flavors benefit from the cooling accompaniment of curd, commonly called yogurt. It offers a refreshing and creamy counterpoint to the dish’s spice. A spoonful of fresh curd improves the dining experience by adding a tangy accent and a creamy texture. Additionally, it aids in calming the palate, mainly if the filling is spicy.


Kochuri is frequently savored alongside delicious sweet foods because Kolkata is known for its love of sweets. After meals, desserts like Rosogolla, Sandesh, or Mishti Doi are commonly served. A typical Bengali dessert called Rosogolla is formed from soft, spongy cheese balls steeped in sugar syrup.

Cardamom or other flavors are used to flavor the sweetmeat known as “sandesh,” prepared from cottage cheese. Sweet yogurt dish called Mishti Doi with a layer of caramelized sugar on top. These desserts are the ideal way to cap off the meal and offer a hint of indulgence.

The most popular sides are a tart tomato chutney, Bengal gram lentils called scholar dal, or aloo dum, a fiery potato dish. Kochuris are sometimes eaten with a simple salad or a dab of yogurt.

What is the story of Kochuris and its popularity in Kolkata?


Kochuris has a long history in Kolkata, dating back several centuries. It is thought that Nawab Siraj-ud-Daulah’s rule in the 18th century was when the tradition of baking Kochuris was first brought to the city. The royal chefs invented this treat to appease Nawab’s discerning palate, and the Kolkata nobility immediately took to it.

Kochuris entered the homes of the common people over time, becoming a beloved component of Bengali cuisine. On the streets of Kolkata, especially on languid Sunday mornings, the aroma of freshly cooked Kochuris began to permeate the air regularly. In anticipation of these golden-brown treats, families would assemble around the breakfast table.

The cost of the item is another factor in its appeal in Kolkata. It is a satisfying supper that doesn’t break the bank and is filling. It has become an accessible luxury for individuals from all walks of life, whether savoring at a renowned restaurant or a street-side kiosk.

Read More: Know about the morning breakfast of Flurys


As a representation of Kolkatans’ love of food and culinary tradition, Kochuri has a particular place in their hearts. Although the taro root filling may have given rise to the name, Kochuris are now available in various flavors and fillings, each with its allure. Every Kolkatan treasures the Kochuri breakfast because of the exquisite blend of flaky bread, contents, and colorful sides. Don’t miss the chance to enjoy this famous Sunday brunch the next time you’re in Kolkata, and let the flavors take you to the very center of the city.

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