Macher Kochuri

Ingredients list for Macher Kochuri

• Fish
• 2 1/2 cups Refined FLour
• to taste Salt
• 2 tablespoons Ghee
• to deep fry Oil
• FOR FILLING
• 1 inch piece Ginger
• 5 cloves Garlic
• 500 grams Fish
• 1/2 teaspoon Turmeric powder
• 1 1/2 tablespoons Mustard oil
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Sugar
• 1 teaspoon Panch phoran powder
• to taste Salt

Method

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.
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.
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.
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.
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.
6. Drain onto an absorbent paper and serve hot.

Nutrition Info