Macher Kochuri Puris stuffed with fish masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course New Update Main Ingredients Fish, Refined FLour Cuisine Bengali Course Snacks and Starters Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment 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 Advertisment Sieve the flour and salt together. Rub in the ghee and make medium soft dough with water. Keep aside covered with a damp cloth. 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. 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. 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. 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. Drain onto an absorbent paper and serve hot. Nutrition Info Calories 2451 Carbohydrates 233 Protein 134.5 Fat 108.7 #Fish #FOR FILLING #Garlic #Ghee #Ginger #Mustard oil #Oil #Panch phoran #Red chilli powder #Salt #Sugar #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article