Kochuri or the stuffed puri is one of the most celebrated and loved road side breakfast snack for people in Bengal. On their way back from the morning walk they take a halt, relish hot kochuri with a typical alu curry and if possible pack for their family; if not always on weekdays, on the weekends for sure.

I still recall that during my early stay in Delhi, I have confused the known kochuri with the ‘Kachauri’ found in this part of India and shockingly found that there is no commonality between them. The kochuri I am talking about is close to puri and usually stuffed with peas or different kind of dals (lentils). In fact earlier I shared with you the recipes of Karaisutir Kochuri or Peas Puri & Radhaballavi with Cholar dal.

Today I come up with a very different variety of kochuri, which the non-vegetarians will find very interesting is “Macher kochuri’ or “Fish stuffed puri”.  Since we Bengalis love experimenting with fish a lot, to stuff into kochuri was inevitable, obvious and arresting. And surely it gives the kochuri, a new dimension altogether. The flavour of spicy fish paste interwoven into the layers of kochuri is priceless. Although I prepared a tasty aloo curry as a side dish, I could have it just like that without any supplementary. A bit heavy although, it can be better served as a full fledged meal instead of the usual kochuri breakfast.

Ingredients for 8 pieces :

For Stuffing :

1. Rohu Fish belly portion (Rui macher peti) – 3 pieces
2. Prawns (Chingri) – 4 pieces
3. Onion – 1 (medium size)
4. Ginger – ½ inch piece
5. Garlic – 3-4 cloves
6. Green chilli – 2
7. Turmeric powder – ¼ teaspoon
8. Red chilli powder – ½ teaspoon
9. Garam masala powder – ¼ teaspoon
10. Salt to taste
11. Mustard oil – 3 tbspoon

For Kochuri or Puri :

1. Plain flour (maida) – 2 cups (approx. 200 gms.)
2. Pinch of salt
3. Refined oil – 1 tbspoon
4. Water to make the dough
5. Refined oil for frying the puri

Procedure :

Step 1 : Preparing the stuffing

• At first, boil 2 cups of water in a pan. Add ½ teaspoon salt to it.
• Add Rahu pieces and prawns into the boiling water. Cook for 3-4 minutes over medium flame. Then drain the water and let them come to room temperature. After that remove the bones from the Rahu pieces and break the fishes into small pieces.
• Now in a mixer grind the Rahu and prawns into a coarse paste. Keep it aside.

• Then roughly chop the onions and green chillies. Crush the garlic pods and finely grate the ginger.
• Now heat mustard oil in a kadai over medium flame. Add crushed garlic and sauté till it starts changing colour. Then add chopped onion. As the onion turns translucent add ginger and cook till onion becomes golden. Now add turmeric powder, red chilli powder and salt. Cook the mixture till oil separates from it.
• After that add fish paste and mix well with the onion mixture. Fry the fish mixture for 2-3 minutes.
• Then switch off the gas and add the garam masala powder. Mix well with the fish mixture. Our stuffing is ready.

Step 2 : Preparing the kochuri or puri

• Take the flour in a large bowl and mix it well with salt and refined oil. Now add water little at a time and make soft dough, knead the dough very well. It should not be very soft like “roti” dough, rather should be little firm like a puri dough. Cover the bowl and rest the dough for 15-20 minutes.
• After that divide the dough into 8 equal parts and shape them round. Flat each ball by your fingers and make a hole at the centre. Put 1 tbspoon full of fish filling at the hole and seal it from all sides. Again role between your palms and press a bit to flatten.
• Then grease your rolling pin and wooden work surface with oil. Roll each stuffed ball to a puri sized circle. Don’t give much pressure while rolling the stuffed balls as the stuffing may come out from the dough.
• Now heat sufficient amount of oil for deep-frying and fry the puris in it.
• Enjoy ‘macher kochuri’ or fish stuffed puri with spicy potato cury or Alur Dom or Dam Aloo.

Note :

1. You can also use fish fillets. In that case you do not need to boil the fish and discard their bones. Only shallow fry the fillets and break them before adding to the spicy onion mixture.
2. Using of prawns is not mandatory. If you are not using prawns then there is no need to grind the fish.
3. Try to use belly portion (macher peti) of Rahu as it contains less and tick bones.
4. If your fish mixture is bit oily or soft then add bread crumbs to make the stuffing dry.
5. The dough of the puri must not be very soft. Otherwise stuffing may come out form the puri while rolling.