Bharli Paplet Recipe - Shallow fried pomfrets stuffed with coconut and Indian spice mix.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Pomfrets ( पापलेट ) , Green chilli paste

Cuisine : Maharashtrian

Course : Starter

Bharli Paplet

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Bharli Paplet checkout Tandoori Pomfret , Basil Patrani Macchi . You can also find more Starter recipes like Coriander Lemon Prawns, Crumbed Chicken Fingers, Vegetable Nizami Seekh, Parmesan French Fries. Or try out these recipes from Maharashtrian Cuisine like Saoji Mutton, Farallachi Missal, Sabudana Thalipeeth, Set Curd Rice.

Bharli Paplet Recipe Card

Bharli Paplet
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Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking :

Ingredients for Bharli Paplet

  • Pomfrets 4

  • Green chilli paste 1 teaspoon

  • Ginger-garlic paste 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Semolina (rawa/suji) as required

  • Oil,shallow fry

  • Stuffing

  • Coconut scraped 1 cup

  • Green chillies chopped 7-8

  • Fresh coriander leaves chopped 1/4 small bunch

  • Ginger roughly chopped 2 inch piece

Method

Step 1

Wash and clean pomfrets. Mix together green chilli paste, ginger-garlic paste, turmeric powder, salt and one tablespoon of lemon juice and apply all over the fish and keep aside for half an hour.

Step 2

Give slits on both sides and also give a cut on the top to create a pocket to put the stuffing. Grind scraped coconut, green chillies, coriander leaves and ginger into a fine chutney.

Step 3

Add remaining lemon juice and salt to taste and mix well. Place some chutney into the pockets of each fish and also apply on all sides of the fish. Heat a griddle (tawa).

Step 4

Roll the fish in semolina (rava) and place on the tawa. Dribble a teaspoon of oil and shallow fry the fish on low heat.

Step 5

Cover and cook for two to three minutes. Turn the fish and cook on the other side with another teaspoon of oil till done. Similarly cook all the fish. Serve hot.

How to make Bharli Paplet

Step 1

Wash and clean pomfrets. Mix together green chilli paste, ginger-garlic paste, turmeric powder, salt and one tablespoon of lemon juice and apply all over the fish and keep aside for half an hour.

Step 2

Give slits on both sides and also give a cut on the top to create a pocket to put the stuffing. Grind scraped coconut, green chillies, coriander leaves and ginger into a fine chutney.

Step 3

Add remaining lemon juice and salt to taste and mix well. Place some chutney into the pockets of each fish and also apply on all sides of the fish. Heat a griddle (tawa).

Step 4

Roll the fish in semolina (rava) and place on the tawa. Dribble a teaspoon of oil and shallow fry the fish on low heat.

Step 5

Cover and cook for two to three minutes. Turn the fish and cook on the other side with another teaspoon of oil till done. Similarly cook all the fish. Serve hot.

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