How to make Macher Kochuri -

Puris stuffed with fish masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish (मछली), Refined FLour

Cuisine : Bengali

Course : Snacks and Starters

Macher Kochuri

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


  • 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


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.

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MasterChef Sanjeev Kapoor

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 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.