Saturday, 30 June 2018

Macher Kochuri


Since it is rainy season .... normally we feel like having fried stuff... and we associate fried dishes with this season... it was long in my bucket list to make Macher Kochuri... In Bengal since fish is the staple food.. we make various types of dishes with fish. My Ma use to make this... but since she is no more... I am making this after many years.. Here I have just rolled the dough and made simple kachoris, but my mother use to make 2 small disc out of the dough balls, then place the stuffing in the center of one disc. Then take the other rolled disc and place it over the other rolled disc. Then curl the edges of the disc, sealing both the disc together and then deep fry it. You can use prawns for stuffing too .... 


For the Stuffing
Ingredients 
  • 250 grams of Rohu / Bhetki Fish -  Boil the fish with little salt, debone the fish and mash the  fish....
  • 2 medium size Onion chopped 
  • 5 Garlic Cloves minced 
  • 1 inch Ginger minced
  • 2 Green Chillies minced 
  • 1 Bay leaf
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Bengali Garam Masala powder 
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red Chilli powder
  • Salt to taste 
  • 1/4 tsp Sugar
  • 2 tbsp Mustard Oil

Method 
Take oil in a pan, heat the oil. Add the cumin seeds and bay leaf. Let the cumin seeds crackle. Add the onions, garlic, ginger and green chillies. Stir and cook for a minute. Add the sugar and continue to cook till the onions have become light brown in colour. Add the fish, salt, turmeric powder and chilli powder. Stir and cook for 2 minutes. Add the garam masala powder and stir for few more seconds. Switch off the flame. Let the stuffing cool down. 

For the Kochuri
Ingredients 
  • 3 cups All Purpose Flour / Maida
  • Salt to taste 
  • 3 tbps Ghee
  • Stuffing 
  • Oil for deep Frying 

Method 
To make the dough for the Kochuri, take all purpose flour in a bowl. Add salt and ghee. Rub and mix the flour together. Add little water at a time and make a semi hard dough. Knead it well. Cover and let it rest for 15 minutes. Divide the dough into big lime sized balls. With the help of your palms flatten the dough and create a cavity in between the center of the dough. Add 1 tbsp of the stuffing in between the cavity.  Seal the sides of the dough together, make a ball and roll the ball into a medium size round disc. Heat oil in a wok, deep fry the kachoris one at a time. Once done remove the Kochuris on a paper towel. Serve it hot with aloor tarkari or enjoy it just like that...