How to make Macher Kochuri -
Puris stuffed with fish masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Refined FLour
Cuisine : Bengali
Course : Snacks and Starters
For more recipes related to Macher Kochuri checkout Fish Cutlet, Grilled Fish Fingers, Amritsari Fish, Fish Cakes With Cucumber Relish . You can also find more Snacks and Starters recipes like Thick Nimbu Sev Stuffed Mushrooms Chicken Tikka Thai Style Vegan Chocolate Chip Cookies
Macher Kochuri Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Macher Kochuri Recipe
Fish
Refined FLour 2 1/2 cups
Salt to taste
Ghee 2 tablespoons
Oil to deep fry
FOR FILLING
Ginger 1 inch piece
Garlic 5 cloves
Fish 500 grams
Turmeric powder 1/2 teaspoon
Mustard oil 1 1/2 tablespoons
Red chilli powder 1/2 teaspoon
Sugar 1/4 teaspoon
Panch phoran powder 1 teaspoon
Salt to taste
Method
Step 1
Sieve the flour and salt together. Rub in the ghee and make medium soft dough with water. Keep aside covered with a damp cloth.
Step 2
Peel, wash and grind ginger and garlic. Clean, wash and slice fish to half inch thickness. Steam with turmeric powder and a little water. Remove the skin and bones and mash the flesh coarsely.
Step 3
Heat mustard oil in a kadhai, add the ground paste and red chilli powder. Fry for some time. Add sugar, salt and fish. Fry, stirring till the mixture becomes dry. Add the panch phoron powder and mix well.
Step 4
Divide the flour dough into twelve-sixteen equal sized balls. Roll into three-four inch diametre puris. Put one heaped tablespoon of filling in the center of each puri.
Step 5
Gather the sides, seal, make a ball once again and roll into a puri. Heat sufficient oil in a kadhai and deep-fry the puris, one at a time.
Step 6
Drain onto an absorbent paper and serve hot.
Nutrition Info
Calories : 2451 Kcal
Carbohydrates : 233 gm
Protein : 134.5 gm
Fat : 108.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
