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.