When we first made machher binuni kochuri, it felt familiar yet, the final result was quite different. We had already shared our classic machher kochuri on Pikturenama, the flaky, fish-stuffed delight that many of you still recreate at home. However, the braided version came into our lives much later. During Covid, when we were running Fab Kitchen by Madhushree as a weekend home delivery, a client called to say how much they loved our kochuri. Then they casually mentioned that in their home, they always make machher binuni kochuri. Binuni means braided. Naturally, I was intrigued.
Instead of sealing the edges flat, you fold and pinch the dough in an overlapping pattern. As a result, the sides resemble a braid. The filling remains the same- spiced fish with balanced heat. It’s crispy but soft in the inside and like a shingara, you have to deep-fry it slowly in medium heat to get the best result.
We still return to our original machher kochuri recipe from the blog. But sometimes, a small detail makes all the difference. This braided version proves exactly that.
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Ingredients
Method
- First, marinate the bhekti fillet with lemon juice and set aside while you prepare the masala base.
- Heat mustard oil in a non-stick pan. Add chopped onions and sauté until soft. Then add ginger paste and garlic paste. Cook until the raw smell disappears.
- Next, add the marinated fish. Sprinkle cumin powder, coriander powder, garam masala powder, salt, and sugar. Cook on medium heat. Keep breaking the fillet gently with your spatula as it cooks. Fry until the fish is completely cooked and dry.
- Now add chopped green chilies and coriander leaves. Add the mashed potato and adjust salt if needed. Mix thoroughly so everything binds well. Cook for another minute. Then set aside and allow the filling to cool completely.
- Meanwhile, prepare the dough. Mix maida, salt, and oil. Rub the oil into the flour well. Add water gradually and knead into a smooth, medium-soft dough. Rest for 15–20 minutes.
- To shape the binuni kochuri, roll out two small discs. Place a portion of filling on one disc. Cover with the second disc. Press the edges lightly to seal. Then pinch and fold the edges in an overlapping pattern to create the braided effect.
- Deep fry on medium heat. Fry slowly so the kochuri cooks evenly and turns crisp and golden.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
