Fish Kachori

Name: Fish Kachori
Cuisine: Indian
Ingredients: 1 cup Wheat flour; As required Refined Oil + for deep frying the kachori; 2 cups Maida; To taste Sugar; As required Water; 1 tsp Carom seeds; To taste Salt; 8-10 pieces Fried Fish(any less bone fish like bhekti,salmon); 1 tsp Garlic paste; Handful Coriander leaves chopped; 1 tsp Ginger paste; 1 tsp Red chilli powder; 1 tsp Bhaja masala powder(mix of cumin seeds, cinnamon stick, green cardamom pods, cloves dry roasted and crushed) 1 tsp; 1 tsp Turmeric powder; 3 Onion finely chopped medium size; 2 pieces Green chilli finely chopped

Deepsikha Datta @cook_16971076

#indian
This is an extremely delicious recipe. The stuffing of fish melts in your mouth. It is a wholesome meal in itself. When you get bored with daily simple foods then this is your ideal dish. People who don't like fish much, they would also fall in love with this version of consuming fish.

Deepsikha Datta @cook_16971076

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Ingredients

1 cupWheat flour
As requiredRefined Oil + for deep frying the kachori
2 cupsMaida
To tasteSugar
As requiredWater
1 tspCarom seeds
To tasteSalt
8-10 piecesFried Fish(any less bone fish like bhekti,salmon)
1 tspGarlic paste
HandfulCoriander leaves chopped
1 tspGinger paste
1 tspRed chilli powder
1 tspBhaja masala powder(mix of cumin seeds, cinnamon stick, green cardamom pods, cloves dry roasted and crushed) 1 tsp
1 tspTurmeric powder
3Onion finely chopped medium size
2 piecesGreen chilli finely chopped

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Steps

1

In a large bowl, take maida,wheat flour. Add slight salt and sugar.Add carom seeds. Mix the dry ingredients well. Add refined oil and mix until crumbly texture comes. Now add little water at a time and form a dough. Knead well to make a soft dough. If you like your kachori to be more crisp than soft, then increase the amount of oil and instead of preparing a soft dough, knead it to form a hard and stiff dough.
2

Smear some oil on it and cover with a damp cloth. Cover and rest for at least 30 mins - 1 hour.
3

Take the fried fish pieces on a plate. Remove the skin and bones very minutely and properly. Accumulate only the muscles.
4

Heat oil in a karai, add onion chopped and fry until translucent. Add ginger, garlic paste, green chilli chopped and saute till the raw smell goes away. Add turmeric, red chilli powder. Mix well. Fry it for 2 more mins.
5

Now add the accumulated fish muscles. Add salt, slight sugar and mix well to combine all the ingredients together. Cook on low flame for 5-6 mins. Keep stirring or else the stuffing can stick to the bottom of the pan.
6

When the filling becomes dry and cooked well, add the bhaja masala powder. Give it a mix. Remove on a plate. Spread it so that it cools down completely. Make equal size balls out of it. Keep aside.
7

Take the dough. Knead it for 2 more mins. Divide it into equal size balls. Take a ball. Spread the ball with the help of your finger to form a cup. Stuff a ball of filling into it and seal the edges.
8

Grease the stuffed dough ball with oil. Now with a rolling pin, roll the ball with gentle strokes to form kachori. Repeat the process for other kachoris.
9

Heat enough oil in a karai. Deep fry the kachori until they puff up and change to light golden colour. Serve hot with tomato sauce or a light aloo chochchori/sabzi.