Macher kachori(Fish kachori) and Tak-misti Cholar Dal(Sweet n Sour Chana Dal)-

Kachori is a very famous spicy snack, quite similar to Bengali Luchi or North Indian Poori by look. But the major difference between kachori and Poori is kachoris are mostly stuffed with something while Pooris are not. Both are made from White flour/maida. Almost every state of India has one or more varieties of kachoris among their popular food items.

Like, the Dal kachori of Uttar Pradesh, which is stuffed with Urad or Moong dal, besan and spices. Or famous Pyaz Kachori(onion kachori) of Rajasthan, Mawa Kachori of Jodhpur, Delhi's Raj kachori or Khasta Kachori, Bengal's winter favorite Karaishutir kachori (Green Peas Kachori), Dal Kachori(also popularly known as Dal Puri), Khasta kachori and many more across North, middle and eastern India. Kachoris are mostly served with runny potato curry or few types of chutney(green or tamarind chutney).

 Another type of Kachori is quite famous across Bengal though not popular as streetfood is Fish kachori. As we all know that People of Bengal love to add fish in everything, we also make kachoris stuffing with spiced up minced fish, too and make a finger-licking, delicious snack called Macher Kachori/Fish kachori.You don't need much ingredients for this recipe.

You Need :: [Yields 7-8 kachoris]
For the dough :
Maida(white flour) : 1 cup
Ghee : 2 tblsp.
Salt : 1 tsp.
Baking soda : a pinch

For the stuffing :
Fish pieces : 2, boiled/ lightly fried with salt
Onion paste : 1 tblsp.
Ginger-garlic paste : 1 tsp.
Spices to be roasted : {Fennel seed : 1/4 tsp., Cumin seed : 1/4 tsp., black peppercorns : 5-6, cinnamon stick : 1, Cloves : 2-3, Dry red chilli : 1(small)}

Vegetable oil for frying the kachoris

How To :

• Take all the spices under "Spices to be roasted" on a hot tawa. Saute a little in low flame till spices slightly turn brown and roasted aroma comes out of them. Remove from heat and after cooling a bit, grind the spices finely and keep aside. You can store this spice mix in an air-tight container for future use. 
• Making of stuffing ::You can either boil the fish with little salt added or lightly fry the fish pieces. Then remove the bone and skin of the fish. Mash nicely. Heat 1 tblsp. oil in a pan, add onion and ginger paste, saute for a minute, then add grounded spice mix in there and mashed fish.Add salt to taste and a pinch of sugar. Mix well everything and cook for 4-5 minutes till you have a smooth spiced up fish filling. remove and cool in room temperature.
• Making of dough :: take flour in a big bowl, add salt, baking soda and ghee. Mix well everything with the flour. Now make a soft dough adding just enough water. Keep aside for 30 minutes.
• To make the kachoris :: Knead the dough once again and make small balls out of flour dough. With a rolling pin, widen each ball a bit, put 1 tsp. of filling in the center, and seal it again carefully from all sides. Make a round ball again. Stuff other flour balls with filling same way like this.
• Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it. Heat enough oil in a pan for deep frying. Carefully drop one rolled out kachori into oil through the side of the pan. Press one side of it with a spatula, once that side is puffed up, flip to the other side and fry until lightly browned. Take out from oil. Drain the excess oil on a paper towel. Fry the other kachoris similarly. 
• Serve hot. I serve this fish kachori with a very unusual accompaniment, Tak-Misti Cholar Dal(sweet and sour Chana Dal) and they taste really great together.

Misti Cholar Dal 

You Need :
Chana Dal : 1/2 cup
Tomato : 2, medium, quartered
Turmeric Powder : 1 pinch
Butter : 1 tsp.
Ghee : 2 tsp.
Bay Leaf : 1
Fresh Ginger : 1 inch, choppe finely
Hing/Asofoetida : 1 pinch
grated fresh coconut : 1/2 cup
Cumin seed : 1 tsp.
Jaggery(sugarcane jaggery works better) : 2 tblsp.

How To :

• Wash and soak dal for an hour. Then take a big saucepan, boil 4 cups of water, when water boils add dal.  When dal is half cooked, add turmeric powder, salt, butter and quartered tomato pieces. Cook till dal is soft. Remove from fire.
• Heat ghee in a pan, temper it with bay leaf, fresh ginger slices and cumin seed. Immediately add grated coconut, saute for couple of minutes, then add cooked dal into it. Now add hing and jaggery. Mix well. The taste will be sweet n sour.
• Season with salt and serve with hot kachoris.