Bhai Phota Special: Macher Kochuri (Fish Kachuri)

ভাইয়ের কপালে দিলাম ফোঁটা, যমের দুয়ারে পড়ল কাঁটা।

যমুনা দেয় যমকে ফোঁটা, আমি দিই আমার ভাইকে ফোঁটা॥

যমুনার হাতে ফোঁটা খেয়ে যম হল অমর।

আমার হাতে ফোঁটা খেয়ে আমার ভাই হোক অমর॥

Happy Bhai Phota to my brother Anirban!!!

Bhai Phota holds a very important place in Bengali Hindu culture. Sisters usually consider it to be the most important event of the year. Special menu is made for the day. Breakfast, lunch, snacks, dinner is all made with special care by loving sister for the brother.

At my place the day starts with rich aroma of kochuri/ luchi, alu dam, cholar daal and yummy hot jeelipi. Lunch is an even more elaborate affair with pulao, jhir-jhiri alu bhaja (my brother's favourite!), begun bhaja, hilsa (because we are bangal), pabda, bhekti, chigri and mishti doi. Lunch is all about bengali favourite- Fish! But dinner has to kosha mangsho, porota and payesh.

Lots of gifts are exchanged and watching a latest movie in the evening is a must!

Macher Kochuri

Ingredients:

For the filling

Fish – 250 gms (rohu, katla)

Chatu (Sattu, Gram Flour) – 2 tbsp

Onion – 1 big finely chopped

Ginger Paste – 1 tsp

Sugar – ½ tsp

Salt – to taste

Cumin Seeds – ½ tsp

Garam Masala Powder – 1 tsp

Asafoetida(Hing) – ¼ tsp

Bay leaves (Tej Patta)- 2 nos                                           

Turmeric Powder – ½ tsp

Red Chilli Powder – ½ tsp

Green Chillis – 2 nos finely chopped

For the dough (crust)

Refined Flour(Maida) - 2 cups
Oil – 2 Tbsp
Salt – ½ tsp

Method:


The fish: 

Boil or fry the fish, mash it and carefully remove the bones. Keep aside.

The dough:

Combine all the ingredients and knead into a soft dough using enough water. Knead very well for 5 to 7 minutes. Divide the dough into 1 ½ inch size balls and keep covered under a wet muslin cloth.

The filing:

In a kadhai heat oil, add Bay leaves, cumin(Jeera) (whole),Asafoetida(hing) and onions. Add the fish, salt, sugar and haldi powder, chilli powder, gram flour and green chillies. Add garam masala powder. Sauté well till completely dry and the fish mixture starts leaving the side of the kadhai(pan). Remove from heat, remove bay leaves and keep aside to cool.

How to proceed:

1·Roll out each portion of the dough into a 50 mm. (2") diameter circle. 

2·Place one portion of the filling mixture in the centre of the rolled dough circle on your palm.

3·Surround the filling mixture with
 the dough by slowly stretching it over
 the filling mixture.

4· Seal the ends tightly and remove
 any excess dough.

5·Gently press the center of the stuffed dough with your thumb.

6·Roll each filled portion into a circle as thinly a possible taking care to ensure that the filling does not spill out.

7·Repeat with the remaining dough and filling to make more kachoris.

8·Deep fry the kachoris in hot oil till golden brown on both sides. The kachoris should puff up like puris. 

9·Always serve them hot immedietely with chutney and potato curry.