Fish kachori are special kachoris stuffed with fish, onion, ginger, tomato and a variety of spices and fried in cooking oil. Continue reading my recipe to learn the steps to make fish kachori at home.
KEY TAKEAWAYS
- Fish kachori is a delectable breakfast item.
- Enjoy them with rich and flavorful potato curry, sweet and tangy tamarind chutney, a refreshing mint yogurt dip, or zesty cilantro garlic sauce.
- Fish kachori tastes crispy, spicy, savory, and rich.
- The similar dishes are keema kachori, raj kachori, khasta kachori, masala kachori, paneer kachori, matar kachori, and egg kachori.
The Ingredients:
- 3 pieces fish (large, Rohu)
To boil the fish:
- ½ tsp salt
- 1 tsp white vinegar
- Water – As required
To make the dough:
- 1.5 cup refined wheat flour (maida)
- Salt – To taste
- Sugar – To taste
- 2 tsp refined oil
- Water (lukewarm) – As required
To make the stuffing:
- 1 piece onion (medium size, cut roughly into small pieces)
- 1 piece tomato (medium size, cut into four pieces)
- 4 cloves garlic (deskinned)
- 1 piece ginger (½-inch, cut into small pieces)
- 4 pieces green chilies
- 2 tsp Bengal gram flour (sattoo)
- 2 tbsp mustard oil
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- Salt – To taste
- ¼ tsp sugar
- ½ cup coriander leaves (finely chopped)
- ½ tsp garam masala powder
- Fresh lemon juice – Half a lemon
To fry the fish kachoris:
- Refined oil – An adequate amount
This dish came into my life during a lockdown video call. A friend from Lucknow was making it in her kitchen while we chatted. I watched her movements more than listened to her words. It was comforting just seeing someone cook with care.
I tried it the next day. It flopped. Too dry. The second try was better. The third time, she guided me live. We laughed through the whole thing. Now, every time I cook it, I remember that odd, tender time when virtual kitchens saved real hearts.
How to Make Fish Kachori? (Step by Step Guide with Images)
Step 1: Take 1.5 cups of refined wheat flour (maida), salt, and sugar to taste in a flat bowl along with 2 tsp of refined oil. Mix.
Step 2: Add water. Make a dough.
Step 3: Put 3 large pieces of fish (Rohu) in enough water in a kadai. Add ½ tsp of salt and 1 tsp of white vinegar. Boil for 10 minutes.
Step 4: Take 1 medium-sized onion, ½-inch ginger, 4 garlic cloves, 3 green chilies, and 1 medium-sized tomato, all cut into small pieces, in a mini chopper.
Step 5: Chop them.
Step 6: Take the fish pieces out, cool, debone, and mash them.
Step 7: Dry roast 2 tsp of Bengal gram flour (sattoo) in a kadai.
Step 8: Take 2 tbsp of mustard oil. Fry the minced ingredients for 1 minute.
Step 9: Add ½ tsp of turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix.
Step 10: Add mashed fish. Cook for 10 minutes.
Step 11: Add salt and ¼ tsp of sugar to it. Mix.
Step 12: Add roasted sattoo. Mix.
Step 13: Add ½ cup of finely chopped fresh coriander leaves and ½ tsp of garam masala powder. Also, add the juice of half a lemon. Mix.
Step 14: Transfer it to a plate. Spread and cool it.
Step 15: Make small balls. Keep aside.
Step 16: Grease your hand with oil. Knead the dough.
Step 17: Make small pieces.
Step 18: Take one. Make it round.
Step 19: Sprinkle little maida on it.
Step 20: Make a small bowl.
Step 21: Put a little stuffing.
Step 22: Seal the sides and center.
Step 23: Flatten it. Keep it in the bowl. Repeat steps 18 to 22 for all.
Step 24: Take refined oil in a kadai. Heat it.
Step 25: Grease a rolling surface with oil. Roll each stuffed piece. Repeat and keep all aside.
Step 26: Put a piece carefully in oil. Press a little. Fry each piece individually.
Step 27: Flip till it is swollen.
Step 28: Remove when it turns slightly brown and crisp. Put it in tissue paper to absorb oil.
Step 29: Your spicy and tasty homemade fish kachoris are ready. Lay them on a plate. Serve them hot with dry potato curry (kosha alur dom).
Recipe Card
Fish Kachori
Ingredients
- 3 pieces fish large, Rohu
To boil the fish:
- ½ tsp salt
- 1 tsp white vinegar
- Water As required
To make the dough:
- 1.5 cup refined wheat flour maida
- Salt To taste
- Sugar To taste
- 2 tsp refined oil
- Water lukewarm – As required
To make the stuffing:
- 1 piece onion medium size, cut roughly into small pieces
- 1 piece tomato medium size, cut into four pieces
- 4 cloves garlic deskinned
- 1 piece ginger ½-inch, cut into small pieces
- 4 pieces green chilies
- 2 tsp Bengal gram flour sattoo
- 2 tbsp mustard oil
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- Salt To taste
- ¼ tsp sugar
- ½ cup coriander leaves finely chopped
- ½ tsp garam masala powder
- Fresh lemon juice Half a lemon
To fry the fish kachoris:
- Refined oil An adequate amount
Instructions
- Take 1.5 cups of refined wheat flour (maida), salt, and sugar to taste in a flat bowl along with 2 tsp of refined oil. Mix.
- Add water. Make a dough.
- Put 3 large pieces of fish (Rohu) in enough water in a kadai. Add ½ tsp of salt and 1 tsp of white vinegar. Boil for 10 minutes.
- Take 1 medium-sized onion, ½-inch ginger, 4 garlic cloves, 3 green chilies, and 1 medium-sized tomato, all cut into small pieces, in a mini chopper.
- Chop them.
- Take the fish pieces out, cool, debone, and mash them.
- Dry roast 2 tsp of Bengal gram flour (sattoo) in a kadai.
- Take 2 tbsp of mustard oil. Fry the minced ingredients for 1 minute.
- Add ½ tsp of turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix.
- Add mashed fish. Cook for 10 minutes.
- Add salt and ¼ tsp of sugar to it. Mix.
- Add roasted sattoo. Mix.
- Add ½ cup of finely chopped fresh coriander leaves and ½ tsp of garam masala powder. Also, add the juice of half a lemon. Mix.
- Transfer it to a plate. Spread and cool it.
- Make small balls. Keep aside.
- Grease your hand with oil. Knead the dough.
- Make small pieces.
- Take one. Make it round.
- Sprinkle little maida on it.
- Make a small bowl.
- Put a little stuffing.
- Seal the sides and center.
- Flatten it. Keep it in the bowl. Repeat steps 18 to 22 for all.
- Take refined oil in a kadai. Heat it.
- Grease a rolling surface with oil. Roll each stuffed piece. Repeat and keep all aside.
- Put a piece carefully in oil. Press a little. Fry each piece individually.
- Flip till it is swollen.
- Remove when it turns slightly brown and crisp. Put it in tissue paper to absorb oil.
- Your spicy and tasty homemade fish kachoris are ready. Lay them on a plate. Serve them hot with dry potato curry (kosha alur dom).
