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Macher Kochuri | Kachori with fish stuffing

Just the most icredible of all kochuris, macher kochuri is made with a stuffing on fish cooked with spices.
Prep Time 30 minutes
Cook Time 1 hour
Course Appetizers, Breakfast, Main Course
Cuisine Bangladeshi, Bengali, Indian
Servings 8 kochuri


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


  • 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.
Keyword bengali breakfast, bengali jolkhabar, bengali snack, kochuri recipe, maacher kochuri, macher kochuri, machher kochuri