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How to make Bharli Paplet - Shallow fried pomfrets stuffed with coconut and Indian spice mix.

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This recipe is from the book Konkan Cookbook.

Main Ingredients : Pomfret (पापलेट), Green chilli paste (हरी मिर्च की पेस्ट )

Cuisine : Maharashtrian

Course : Snacks and Starters

Bharli Paplet
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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, Pepper Fish Fry, Steamed Fish With Ginger, Baked Pomfret With Green Apple . You can also find more Snacks and Starters recipes like Posto Chop, Pizza With Herbs, Bajra Idli, Toast With Honey And Fruits.

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Bharli Paplet Recipe Card

Bharli Paplet
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Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharli Paplet Recipe

  • Pomfret 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.