FISH-PURI

Ingredients

• 900 g pieces of a big fish (1 seer is approximately 900 g. Use a large, firm-fleshed fish such as rohu or catfish. Bone-in pieces are fine as bones will be removed after boiling.)
• 1 to taste salt (Used in both the fish filling and the dough. Add to your preference.)
• 1 to taste turmeric (Used when boiling the fish. A small pinch is typical — about 1/4 teaspoon as a guide.)
• 1 to taste turmeric (Used again when browning the spiced fish filling. Powdered.)
• 1 to taste ginger, powdered (Dried ground ginger. Add to your preference.)
• 1 to taste cumin, powdered (Ground cumin. Add to your preference.)
• 1 to taste pepper, powdered (Ground black pepper. Add to your preference.)
• 1 to taste coriander, powdered (Ground coriander. Add to your preference.)
• 1 to taste garam-masalla, powdered (Use a ready-made or homemade garam masala powder. Add to your preference.)
• 1 pinch sugar (Just a small pinch to balance the spices in the fish filling.)
• 1 tablespoon ghee (Used for browning the spiced fish filling. 1/2 powa is approximately 2 tablespoons in total; about half is used here for the filling.)
• 115 g ghee (1/2 powa is approximately 115 g. This is worked into the flour to make the dough.)
• 1800 g flour (2 seers is approximately 1800 g. Use plain all-purpose flour (maida).)
• 1 as needed water (Add gradually when kneading to achieve a moderately soft, pliable dough — not sticky or too stiff.)
• 1 plenty, for deep frying ghee (Enough ghee to deep-fry the puris. You will need a generous amount — at least 500 ml — in a deep pan or wok.)

Instructions

1. 1Place the fish pieces (about 900 g) in a pot and cover with water. Add a pinch of salt and a pinch of turmeric. Bring to the boil over medium-high heat, then reduce to a steady simmer. Cook until the fish is cooked through and the flesh flakes easily — this should take around 15 to 20 minutes. Remove the fish from the water and set aside to cool slightly until safe to handle. Once cool enough, carefully pick through the fish and remove all bones. Break the flesh into small flakes.
2. 2Transfer the flaked, deboned fish to a bowl. Add powdered ginger, turmeric, cumin, pepper, coriander, garam masala, salt, and a pinch of sugar. Mix and beat everything together thoroughly so the spices are evenly distributed through the fish. Heat a small amount of ghee in a frying pan over medium heat. Add the spiced fish mixture and cook, stirring regularly, until it turns lightly browned — about 5 to 7 minutes. Remove from the heat and set aside to cool completely before using as stuffing.
3. 3Place the flour (about 1800 g) in a large mixing bowl. Add the ghee (about 115 g) and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs — this is what gives the puri its texture. Gradually add water, a little at a time, mixing as you go. Knead the dough firmly until it comes together into a moderately soft, smooth ball — it should not be sticky or crumbly. This will take about 5 to 8 minutes of kneading. Cover the dough with a damp cloth and rest for 10 minutes.
4. 4Divide the rested dough into small equal portions and roll each into a smooth ball roughly the size of a golf ball. Take one ball at a time and flatten it gently in your palm to form a small disc. Place a small spoonful of the cooled spiced fish filling in the centre — be careful not to overfill, or the puri will burst when pressed. Fold the edges of the dough up around the filling and pinch firmly to seal it completely so no filling is exposed.
5. 5Take each sealed stuffed ball and gently press it between your palms, or use light pressure with your fingers, to flatten it into a thick round disc — roughly 1 to 1.5 cm thick. Do not press too hard or the filling will break through the dough. Heat a generous amount of ghee in a deep, heavy-bottomed pan or wok over medium-high heat. The ghee should be deep enough to submerge the puris — at least 5 cm deep. To test if the ghee is hot enough, drop in a tiny piece of dough; if it rises to the surface immediately and sizzles, the ghee is ready. Carefully slide in the puris one or two at a time — do not crowd the pan. Fry, turning once, until both sides are golden brown and cooked through, about 3 to 4 minutes per batch. Remove with a slotted spoon and drain briefly.
6. 6Transfer the fried fish-puris to a serving plate and serve immediately while they are still hot and crisp. They are best enjoyed fresh from the pan.