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Neelachal, a quaint shop in North Kolkata, carries the legacy of traditional Maach er Kochuri. Neelachal, a local culinary institution since 1982, is famous for its distinct flavour and rich history. Uday Das started this shop with the goal of making a popular street snack from an unusual homemade recipe. In modern times, Neelachal's Maach er Kochuri represents the storied culinary history of Kolkata.
Why is Maach er Kochuri so special to the people of Kolkata? For Bengalis, fish is not just food; it’s an emotion. When you mix two beloved ingredients like fish and kachori, you create a dish that really speaks to the local taste buds. Both residents and tourists can't get enough of the tempting flavour of the fish wrapped in a crisp kachori and the subtle blend of spices.
Traditional Maach er Kochuri In North Kolkata
Image Credit: Instagram| kolkatas.illusion | tfrreels
History
The history of Traditional Maach er Kochuri in North Kolkata dates back to the innovation of Uday Das in the 1980s. Das, experimenting in his kitchen, created a unique recipe by mashing fish chops and stuffing them inside plain maida kochuris. Initially a catering exclusive, its popularity led to its commercial introduction in Neelachal. The shop's establishment in Bagbazar turned Maach er Kochuri into a local favourite.
How It’s Made
The making of Traditional Maach er Kochuri in North Kolkata is an intricate process. The ingredients include all-purpose flour, salt, yeast or baking powder, oil, and water for the dough. The stuffing features fish fillets, potatoes, onions, coriander leaves, green chillies, and a blend of spices, including red chilli powder, cumin powder, coriander powder, and garam masala.
Ingredients
Here's a detailed ingredients list for Maach er Kochuri:
Dough Ingredients:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tbsp oil
Water, as needed, to knead the dough
Stuffing Ingredients:
200 grams bhetki or rohu fish fillets
2 medium-sized, boiled and mashed potatoes
1 large, finely chopped onions
A handful of finely chopped coriander leaves
2-3 finely chopped green chillies
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Oil, for frying the stuffing and for deep frying the Kochuri
To make it:
- Prepare the Dough: Mix flour, salt, oil, and yeast or baking powder. Knead into a smooth dough.
- Make the Filling: Boil and mash potatoes sauté with fish fillets and spices until cooked. Mix with fresh herbs.
- Stuff and Roll: Form small dough balls, fill them with fish mixture, and roll them into flat kachoris.
- Fry to Perfection: Deep fry until golden and crisp.
Where To Get It
Traditional Maach er Kochuri in North Kolkata can be found at Neelachal, Bagbazar. Neelachal, established in 1982 by Uday Das, is a landmark for this delicacy. Located near Bagbazar Girish Bhavan, the shop sells 200-300 plates daily, peaking during weekends and holidays. The popularity of Neelachal's Maach er Kochuri has even spread through food vloggers, making it a must-visit for culinary enthusiasts. Also, the price for two pieces of these kochuris is just 30 INR.
Traditional Maach er Kochuri in North Kolkata is more than just a dish; it's a culinary tradition. From its historical roots in Bagbazar to its meticulous preparation and widespread popularity, Maach er Kochuri holds a special place in Kolkata's food culture. For a taste of authentic Kolkata cuisine, Neelachal’s Maach er Kochuri is an unmissable delight.
