Machher Kachuri or fish kachuri is one breakfast item that my family look forward to during festive season. My family is not much in favour of Luchi or Kachuri, partly because we are a rice loving family, and because it is too oily, but another important point is I am too lazy to make luchi or Kachuri. I hardly make Kachuri at home, but when I do, I make sure people ask it for more.
For this machher kachuri, I have used some left over fish stuffing from the katla machher chop. You can prepare the stuffing of your own . Instead of katla, you can make a stuffing of bhetki fish as well.
Ingredients for Machher Kachuri or fish kachuri
- For the stuffing
- Katla fish – 250 grams
- Onion – 2, chopped finely
- Ginger paste – 1 heaped tbsp
- Garlic paste – 1 tsp
- Green chili – as per taste, chopped finely
- Bengali bhaja moshla ( cumin seeds, fenugreek seeds , coriander seeds and dry red chili, dry roasted and grind to a powder)
- Salt, Sugar , black pepper powder
- For the Dough
- Maida or all purpose flour – 1/2 cup
- Whole wheat flour – 1/2 cup
- Suji or semolina – 1 tbsp ( used this to make it crispy, it is purely optional)
- White Oil for frying
How to make the stuffing
Boil the fish pieces with a pinch of salt and remove the bones completely. Mash the fish a bit.
In a pan, heat 2 tbsp of oil.Then add the garlic paste. Fry for a minute, then add the ginger paste. Stir.
Next add the chopped onion and fry till the onion become translucent.
Next add the salt, sugar and the bhaja moshla. Mix well.
Add the fish mash and fry continuously for 10 minutes. This is required to get the correct fish stuffing for the chop.
When the fish mash or stuffing is ready, it will come out of the pan. Adjust the seasoning and keep aside.
To make the kachuri, first we need to make the dough. To do this, mix maida, whole wheat flour and suji. Then add 1 tbsp of white oil and a pinch of salt to the mixture and knead.
Add required amount of water to make a soft dough. Add a spoonful of oil and keep covered for 30 minutes.
To make one kachuri, you need to roll two small disc from the dough.
Place 1 tbsp of stuffing in one of the disc. Spread it evenly.
Place the other disc onto it and seal the sides properly to ensure that the stuffing is not coming out.
In a kadai, heat white oil. Slide the kachuri carefully into the hot oil. Then fry it from both sides, using your spatula.
When the kachuri puffed up and brown from both sides, it is done, Remove from oil. Serve hot with aloo fulcopi torkari.