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November 17, 2008

Macher Kachauri

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Region : West Bengal
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Recipe
 

Ingredients : 

   

For the puri :

   

Flour

- 21/2cups

Salt

- 1/2tsp

Ghee

- 2tbs

Groundnut oil

- 250ml

Filling

   

Sliced onions

- 2nos

Ginger

- 1"piece

Garlic

- 5flakes

Chilli powder

- 1/2tsp

Bhetki or Surmai fish

- 500gm

Turmeric

- 1/2tsp

Mustard oil

- 11/2tbs

Sugar

- a pinch

Salt

- to taste
Garam masala powder - 1tsp
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Method of Preparation :

Filling :
Steam fish in a little water with 1/2tsp of turmeric. Remove bones and mash coarsely. Grind ginger and garlic and keep aside. 

Heat mustard oil and sauté onions till done. Add ground ginger-garlic paste and chilli powder.  Fry well and add sugar, salt and fish. Stir continuously till the mixture becomes dry. Add garam masala and remove from fire.

Puri :
Sieve the flour and salt together. Rub in the ghee till the flour resembles coarse breadcrumbs. Prepare a medium soft dough with water. Make small balls from the dough and roll into thick puris. Put 1 heaped tablespoonful of filling in the centre of each puri. Seal the edges and roll again into a puri. Take care not to spill the filling.

Heat groundnut oil and fry puris, one at a time till golden colour.

 
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