For filling - wash the Sheem, cut and add to a wok of boiling water. Boil. Drain, mash

In a wok heat mustard oil and add the mash. Cook on medium flame until little dry. Filling is ready, set aside

In a bowl add Maida, salt, sugar, ghee and mix well. Add adequate water to make a semi tight dough, cover to rest for 15 mins.

Roll out balls and flatten one ball add add 1 tsp of the filling, fold from all sides.

Roll out with a rolling pin. In a wok heat oil and add the Kochuri. On medium flame fry for 1 min on one side, flip and press to puff. Fry golden and set aside

Plate with Aloo Dum and enjoy a wintry delicacy from Bengal