What is Kachori ?
Kachori (or Kochuri or deep fried puffed-bread) , is an essential part of Bengali cuisine. It is mostly eaten as a tea time snack in the morning or evening , often accompanied with tasty potato-peas curry and Bengali sweets. There are different variations of Kochuris available , like Koraishutir Kochuri (Peas stuffed) , Hing er Kochuri (Sattu stuffed) , Radhaballavi (lentil stuffed) and many more.
Fish Kachori is one of them and prepared by deep-frying, soft and flaky pooris stuffed with spicy, crumbled fish filling. I’m sharing my version here, the way I make it at home.
Fish Kachori is one of them and prepared by deep-frying, soft and flaky pooris stuffed with spicy, crumbled fish filling. I’m sharing my version here, the way I make it at home.
Yields:
12-14
12-14
Preparation Time:
20 minutes
20 minutes
Cooking Time:
50 minutes
50 minutes
Difficulty Level:
Difficult
Difficult
Ingredients
For Dough
- All purpose flour – 1 cup
- Whole wheat flour – 1/2 cup
- Salt a pinch
- Oil or Ghee – 2 tbsp
- Warm water for kneading
For Filling
- Rui/ Rohu fish or any other boneless fish boiled – 2 cup shredded/minced (4/5 fillet)
- Onions, finely chopped – 1 large
- Ginger paste – 1tbsp
- Garlic paste – 1 tbsp
- Garam masala Powder – 1 tsp
- Red Chili powder – 1tsp
- Turmeric Powder – 1/2 tsp
- Salt to taste
- Sugar a pinch
Other
- Oil for deep frying
Instructions
In a big bowl, take maida/all purpose flour, whole wheat flour , salt and oil and mix well. Now gradually add water and knead it to make a soft pliable dough. Once done, keep it covered with a damp kitchen towel and let it rest for 30 minutes.
Boil fish fillets in salt water , cook till they are tender. Drain, discard the water and allow it to cool. Shred/mince and keep aside.
Heat oil in a pan. Then add chopped onion and fry them for 3-4 minutes until golden brown.
Add ginger – garlic paste and all the spices. mix well. Cook for another 2-3 minutes.
Add minced fish and fry till the mixture becomes dry. Add salt to taste.
Take small balls from the dough and place a portion of the stuffing at the center, cover and roll out lightly using a rolling-pin.
Heat the oil in a kadai and deep fry kachoris on medium heat till golden brown.
Serve hot with your favourite curry or chutney.
