Machh Puri o Aloo Shukno | Leela Majumdar er Ranna | Episode 3

Winter afternoons, childhood memories, and the warmth of Leela Majumdar’s world come together in today’s episode.
This recipe-driven storytelling episode brings back the lost afternoons of holidays, books by the window, and the unforgettable taste of home-style Bengali snacks.

Today we prepare Alu Sukno and Machh Puri (Fish Kachori)—two classic dishes inspired by Leela Majumdar’s writings and family recipes. These dishes are simple, comforting, and deeply nostalgic, carrying flavours that connect food with memory, literature, and childhood.


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🥔 Ingredients: Alu Sukno

Small new potatoes (boiled & peeled)

Onion (finely sliced)

Ghee

Refined oil

Kashmiri chilli powder

Dry red chilli powder

Turmeric powder

Garam masala powder

Salt (to taste)

Water

Optional: a few grains of sugar



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🐟 Ingredients: Machh Puri (Fish Kachori)

For stuffing

Katla / Rui fish (boiled with salt & deboned)

Onion paste

Ginger paste

Refined oil

Salt

Dry roasted cumin powder


For dough

Maida (all-purpose flour)

Ghee

Salt

Sugar

Water


For frying

Refined oil

Ghee



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🍳 Method

Alu Sukno
Heat oil and ghee, fry sliced onions till lightly golden. Add boiled potatoes and sauté. Mix in all spices, salt, and water. Cook until water dries and oil separates. Finish with ghee and optional sugar.

Machh Puri
Boil fish, debone, and keep aside. Sauté onion and ginger paste, add fish, salt, and cook till dry. Add roasted cumin powder and set aside as stuffing.
Prepare dough with maida, ghee, salt, sugar, and water. Make small dough balls, fill with fish stuffing, seal, and shape. Deep fry in oil and ghee until golden.

Serve hot Machh Puri with Alu Sukno—a perfect winter comfort meal.


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This episode is not just about cooking, but about remembering—stories, people, books, and flavours that shaped our childhood.


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📞 Contact for food orders or recipe sharing:
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