How is Kochuri and Kachori different?
Before I begin, kochuri and kachori are different. Just like luchi and poori are both deep-fried but the way we treat the dough is different? We are a maida loving clan and our kachoris, or kochuri are made with maida. When fried also, it’s crispy but as you bite into it, it becomes soft. Macher kochuri is not one of the popular stuffing but people from North Kolkata swear by it. There are several shops that sell macher kochuri.
At home, it is not made quite often, it is after all time-consuming. You can use a boneless fish fillet for making the same. However, I prefer macher kochuri with a Katla mach (freshwater carp). Katla mach has fewer bones and if you use the stomach part, we call it peti, there are only a few large bones. You will have to boil the fish first, take the bones out and then fry the fish with other spices for the filling.
My grandmother used to make different kinds of kochuri, especially in the winter. Koraishutir kochuri was often made but macher kochuri came in a surprise when there were guests at home. After the first lockdown, when we started our home- kitchen “Fab Kitchen by Madhushree’, this was part of the regular menu and the most ordered after kosha mangsho. One weekend, I remember making more than 120 kochuri and that was perhaps towards the end of my home-kitchen venture.
The accompaniments with macher kochuri
Honestly speaking, this is one kochuri that I can have it just as it is. I don’t need any accompaniment. However, traditionally, a simple torkari, like a shade alur torakri would be the best for this. Or a light achar or a green chutney would just be perfect for this.
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Macher Kochuri | Kachori with fish stuffing
Ingredients
For the stuffing
- 250 gms katla fish belly or Bhetki or any white fish fillet
- 1 tsp turmeric powder
- 1 large onion finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 chopped green chillies
- ¼ tsp garam masala
- pinch of sugar
- salt to taste
- 2 tbsp mustard oil
Ingredients for the dough
- 300 gms maida
- 1 tsp ghee or oil
- ¼ tsp sugar
- water as necessary
Other ingredients
- oil for deep frying
Instructions
- Marinate the fish with salt and ½ tsp turmeric powder.
- In a frying pan, take 1 tbsp of oil and heat it. Fry the fish in the oil over medium to high heat
- Once done, take the fish out and let it cool down.
- Remove the bones if you are using Katla. Take all the flesh out and mash it with your fingers.
- In the same frying pan, add the rest of the oil and heat it
- Add the onions first and fry. When it has just started to get some colour, add the ginger and garlic paste.
- Keep frying for a couple of minutes and then add the powdered spices
- Stir fry and keep cooking till the raw smell goes away and oil starts to release from the sides.
- If your spices are sticking to the pan, sprinkle some water.
- Add the fish to this spice mix and stir fry and bring everything together.
- Season with salt and add some sugar. Add chopped green chillies and if you feel that there is still a fishy smell, then add a little more garam masala.
- Let this filling cool down.
- Take the maida and make a well. Add all the ingredients except water.
- Use your fingers and mix everything. Then slowly add water and make a dough.
- Add very less water since this is a dough of a kochuri, which is similar to poori or luchi.
- Knead well till the dough is smooth and tight but it has a spring.
- Cover and keep it aside for 15 to 20 minutes.
- Cut the dough in small portions. These would be little larger than a lemon size.
- Portion out the filling into small balls too and keep it ready.
- Grease your work top and then roll out the small dough into a thin disc.
- It should not be too thin and not too thick. Honestly, you have to make one and fry it to check if the thickness works for you.
- Add the filling in centre and bring the ends of the disc to cover the filling and twist from top
- Then turn it over and roll out once again with the filling inside.
- Heat the oil for deep frying and when the oil is smoking hot, slide the kochuri in the oil and fry till they have puffed up.
- Serve maacher kochuri with a simple achar or ketchup or a very simple potato curry.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
