Fish Kochuri or Macher Kochuri is a traditional Bengali dish, which is prepared almost in every Bengali household. This recipe is one of the mouth-watering dishes and can be served with sauce. I served it with ghugni. Read this article to get more details regarding what ingredients are required and how to prepare this recipe.
For the Kochuri
2 cups Maida
1 tablespoon Ghee
½ tablespoon salt
Oil to fry
For the filling
5 medium sized Rohu fish pieces
1 medium sized Onion (nicely chopped)
Garlic finely chopped
½ tablespoon Turmeric powder
½ tablespoon Red chilli powder
1 tablespoon garammasala powder
Salt to taste
Method of Preparing Fish Kochuri
At first sieve the maida and salt together.
Rub in the ghee and make medium sized soft dough with water.
Keep it aside covered with a wet cloth.
Now steam the fish pieces.Make sure that the fish pieces become tender and let them cool for half an hour.
Now carefully remove the bones from the fish pieces and smash them nicely. (you can mash boiled potato too in the fish)
Now heat oil in a frying pan.
Add the chopped onions and fry them till they are golden brown.
Now add the ginger garlic paste and sauté it for a min.
Now add the smashed fish to it and fry.
Now add the turmeric powder, red chilli powder and a pinch of salt to them .
Fry them properly for 5 mins or so in a medium flame.
Now mix in the garammasala powder and mix them well for a min.
Now remove it from flame and let it to cool.
Now divide the dough into medium sized balls.
Roll them into thick puris or luchis.
Now put 1 tablespoon of that mixture in the center of each puri.
Now seal the sides properly and make a ball once again and roll into a puri.
Repeat this with all the puris.
Heat up oil in a separate frying pan.
Deep fry those puris one by one.