Oh! Calcutta

(FISH-STUFFED DEEP-FRIED PUFFED BREAD)

The kochuri or stuffed flatbread transforms effortlessly and neatly into a canapé because the delicious fish filling is traditionally hidden inside the dough, ready to surprise the tongue with a burst of flavours at first bite.

Preparation time: 30 minutes

Serves: 12 pieces

For the dough:

500 gm flour

50 gm ghee (clarified butter)

½ tsp baking powder

¼ tsp salt

For the filling:

500 gm Rohu (River Carp)

(stomach portion)

1 tsp ginger paste

½ tsp garlic paste

½ tsp turmeric powder

½ tsp red chilli powder

¼ tsp sugar

¼ tsp paanch phoron

2–3 pinches garam masala powder

20 ml mustard oil

Masala powder

Salt to taste

Ghee to fry

Making the dough:

1.	Sieve the flour in a bowl and make a ‘well’ in the centre.
2.	Add 20 gm ghee, salt, and baking powder and rub well.
3.	Add water and knead well into smooth elastic dough.
4.	Cover the dough with a wet cloth and keep it for an hour.
5.	Knead the dough again and cut into 12 equal portions.
6.	Shape them into roundels and brush with oil. Place it on a tray and cover with a damp cloth for 10 minutes.

Making the filling:

7.	Wash and clean the fish.
8.	Steam the fish for 10 minutes with a bit of turmeric powder and salt.
9.	Take off the flesh from the fish, debone, and mash it.
10.	Heat mustard oil in a pan and add the paanch phoron.
11.	When it splutters, add the ginger and garlic paste. Sauté lightly over a low flame.
12.	Add a dash of turmeric powder and a dash of red chilli powder. Stir for 5 minutes.
13.	Add the fish and mix well, adjusting the seasoning.
14.	Keep stirring till the mixture becomes completely dry. Finish with garam masala. Remove.

Combining:

15.	Divide the mixture into 12 equal portions.
16.	Take one ball in your palm. Flatten it between the palms of your hand to form a cup-like shape.
17.	Fill each cup with one portion of the mixture. Seal the dough and reshape into a ball.
18.	Dust a rolling board with flour. Place the ball on the board and using a rolling pin, roll into 4-inch diameter taking care to ensure that the filling does not spill out.
19.	Heat ghee in a pan to a smoking point. Lower the flame and fry the kochuris one at a time. Press down the sides with a frying spoon to make them puff up.
20.	Turn once, and serve hot.