Macher Kochuri Recipe

September 9, 2011

Ingredients

For the kochuri
2 1/2 cup refined flour (maida)
2 tablespoon ghee
Groundnut oil for deep fry
Salt to taste
For The Filling
1 inch Ginger
5 cloves Garlic
1 1/2 tablespoon Mustard Oil
1/2 teaspoon Red Chilli Powder
500 gms Betki Or Surmai Fish
1/2 teaspoon Turmeric Powder
Salt to taste
1/4 teaspoon Sugar
1 tsp Panch Phoron

How to make Macher Kochuri

  • Sieve the flour and salt together.
  • Rub in the ghee and make medium soft dough with water.
  • Keep aside covered with a damp cloth.
  • Grind ginger and the garlic.
  • Steam the fish with turmeric and a little water.
  • Take off the flesh from the bones and mash coarsely.
  • Heat up mustard oil in a kadhai, mix in the ground paste and red chilli powder.
  • Fry for some time.
  • Mix in sugar, salt and fish.
  • Fry, stirring till the mixture becomes dry.
  • Mix in the panch phoron and mix well.
  • Divide the dough into medium sized balls.
  • Roll into thick puris.
  • Put 1heaped tblsp of stuffing in the center of each puri.
  • Gather the sides, make a ball once again and roll into a puri once again.
  • Heat up enough oil in a karhai and deep-fry the puris one at a time.
  • Serve hot.

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