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Saturday, June 9, 2012

Fish kachori (Fish stuffed breads)

If you have the time, you can get Rohu and debone the fish. I worked with chunky Tuna.

  1. Prepare a maida (flour) dough if you were going to make lucchi(phulka/puri). Knead well with oil, salt, water (in steps) and let it sit, while you make the filling(pur)
  2. Dry toast spices of your choice- I used cumin, Coriander, cinnamon sticks, cloves and black peppercorn. Dry grind them in a coffee grinder.
  3. Mince onions, ginger, garlic, green chilis, spices and fry in a wok. Add fish
  4. Test for the texture, use a food processor to grate the mix even  further if you need to
  5. (Have a look in Wikihow on how to make puri if you are making for the first time)
  6.  Stuff the mix in the puri and roll them upside down with light strokes to keep them from tearing.
  7.  Deep fry them, drain excess oil and serve with ketchup or your favorite veggies. I like Aloo Koraishuti (Potatoes with green peas) with them. Washed everything down with a glass of Mango lassi.

You can use the same stuffing to make 1) potoler dolma. (Stuffed pointed gourd) if you are fortunate enough to find whole potol

2) Macher chop (fish croquette)
For this, you need to make desired shapes out of the stuffing and then coat them in breadcrumbs and eggs before frying them. See how to make egg croquettes. However, unlike egg croquettes, these taste better if the mashed potatoes is mixed with the fish instead of making separate layers.

I made a variation with chipotle spices and lemon juice.

3) Flat patties.
Shallow fry the mix and you can use it to fill a sandwich or eat with a dip.

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