All the fish lovers out there, here's some yummy pakoras / fritters made with fish. These are small river water fish also known as mola carplet. Extremely delicious, they are prepared into many delicious Bengali dishes.
They can also be substituted with anchovies. Very easy to prepare, these crunchy snacks can be relished as a side dish or as an appetizer with kasundi (mustard sauce) or any homemade chutney. So check out the step by step pictorial recipe to prepare it.
- 1 cup morola mach (Mola Carplet - Fresh River Water Fish)
- 1/2 cup masoor dal (red lentils), soaked for 3-4 hours
- 2 tbsp. rice flour
- 1 small onion, chopped
- 1-2 green chilies, chopped
- 1 tsp. ginger-garlic, grated
- handful of coriander leaves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. nigella seeds (kalonji)
- 1/2 tsp. red chili flakes
- 1/4 tsp. pepper powder
- 1 tsp. mustard oil
- pinch of baking soda (opt)
- oil to deep fry
Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Boil the masoor dal and grind into a paste with very little water. Mix along with all the above mentioned ingredients (except oil).
Heat oil and drop spoonful of the mix into it and fry on a medium flame till golden in colour. Drain on a kitchen towel and serve as an appetizer with any chutney or kasundi (mustard sauce).
Marinate fish with a pinch of salt & turmeric powder for 10 minutes.
Boil masoor dal & grind into a paste with very less water.
Mix with other ingredients (except oil to deep fry).
Heat oil & drop spoonful of the mix & fry on med flame till golden.
Drain on a kitchen towel.
....... kasundi (mustard sauce).
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