Macher kochuri/ Fish Kachori (From My Kitchen)

Being a Bengali, fish rules our heart and bellies; and we keep looking for avenues to add fish to various recipes. Can flatbreads be far behind? The only major work that is involved in making Maachher Kochuri is the thorough deboning of the fish, once it is boiled – it wouldn’t be a pleasant experience to fish out bones of your mouth while eating – although a true blood Bengali may not even mind a few such intrusions! But rest assured, once you taste these wonder savouries, you may even get addicted to them and feel tempted to make them every once in a while. I can almost smell the aroma emanating from your kitchen!

Ingredients

Fish (any white fish of your choice)
Brown split chick peas/ chana dal/ cholar dal (helps in binding)
Onion
Ginger garlic paste
Green chillies
Lemon juice
Garam Masala powder
Salt & sugar to taste
Oil
Flour
Turmeric

Preparation

Soak the chana dal overnight
Make a paste of it
Boil the fish with salt & turmeric
Marinate the fish with lemon juice and salt for a while
Debone and also de-skin the fish
Mash the fish
Heat oil in a pan and fry chopped onion
Add ginger-garlic paste and chopped chillies
Add garam masala and a dash of lemon juice
Add salt & sugar to taste
Now add the mashed fish and also the chana dal paste
Keep stirring till the concoction dries up and starts separating from the pan – then you know that your filling is ready.

To knead the flour, add 1 cup water and a pinch of salt and knead it well
Once done, cover with a wet cloth or keep it in an air tight jar
Now make round balls from the dough prepared
Make small holes in the middle and fill it up with this stuffing
Seal the filling properly
Be careful so as not to stuff it excessively
Roll it out in round shape and deep fry

We prefer to eat it without any accompaniment, but you may serve it with sweet chilli sauce or ketchup.

Tip: If you have extra fillings, they may become sandwich fillings or can be shallow fried into fish kebabs.