It is one of the mouth-watering Bengali fish pakora which can be served in lunch or as an evening snack.
Benefits:- Lote maach/ Bombay Duck fish- contains large amount of vitamin B and B3. They are very beneficial for our memory, healthy skin and proper metabolism of food. They have abundant calcium. The protein content in the fish is very healthy for building and repairing body tissues. It helps in preventing excessive blood clotting. Besan / gram flour – it is very good for our heart as it contains soluble fiber. It helps in reducing cholesterol levels. It very beneficial for diabetic patients as it helps in controlling diabetics. It is highly nutritious and contains less calories and also helps in reducing weight. Potatoes – are excellent source of vitamins and minerals. It contains antioxidant. Potatoes are rich in starch which helps in controlling blood sugar level and improves our digestive system.
Time required:-40-50 min. (approx.)
Course: – Lunch/Dinner/snacks
Can be served with: – hot steamed rice or as evening snacks.
Ingredients :- · Lote maach / Bombay Duck fish – 500gm · Boiled potato – 1 · Green chili paste – 1tsp · Green chopped chilies – 4-5 · Chopped garlic – 2-3 pieces. · Onion -2medium size (finely chopped) · Turmeric powder – 1 tsp. · Red chili powder – 1 tsp. · Besan/ gram flour – 1 cup · Salt – as per taste Mustard oil – 6-7 tbsp
Direction for the recipe:-
Remove the head, tail and fin of the fish and clean it and then Wash them and marinate them with turmeric powder and salt. Keep it for 15-20 min.
Meanwhile chop the onion, garlic and chili. Make the green chili paste with 3-4 chilies and slit the remaining chilies in length wise. Peel off the potato and boil it. When it gets properly boiled, remove it from the water.
Heat the kadai / pan. Add the fish and cook the fish in low heat. The fish will release enough water. So there is no need to add water. After few minutes, remove the fish from the kadai.
Add oil in the pan. When smokes start coming from it, add the chopped onion, green chili paste and chopped garlic. When the onions get tenders, add the fish.
Then add turmeric powder, salt and chili powder. Mix well and stir continuously. Cook them until all the moisture from the fish gets dried.
Turn off the flame and let the mixture get cooled.
Then add the mashed potato and besan / gram flour and little water and mix them.
Now made small balls from the mixture with your palm or as the shape you like.
Heat oil in the kadai/pan and wait until smoke starts coming from it.
Then add the balls in the hot oil and deep fry them until they turn brown.
Drain them from the oil. Your crispy snacks are ready to serve.