Patya Khalcha Bombil Crisp Bombil Fry. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Bombay Duck, Rice Flour Cuisine Maharashtrian Course Snacks and Starters Prep Time 31-40 minutes Cook time 16-20 minutes Serve Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Patya Khalcha Bombil 8 Bombay Duck 1/2 cup Rice Flour 1/2 cup Semolina (rawa/suji) to taste Salt 1/2 teaspoon Turmeric powder 1 teaspoon Ginger paste 1 teaspoon Garlic paste 1 teaspoon Red chilli powder to deep fry Oil Method Remove the head and the fins of bombil. Cut it from the centre lengthwise and slit it open. Rub salt and turmeric powder to slit bombil and sandwich them between two layers of cloth and place heavy weight (like a paat – grinding stone) over them for one to one and a half hours, so that excess water from the fish is drained out and absorbed by the cloth. Mix together rice flour and semolina and set aside. Mix together ginger paste, garlic paste and red chilli powder and apply this to the bombils. Heat sufficient oil in a kadai. Dust the marinated bombil with the rice flour and semolina mixture and deep fry on medium heat till crisp and light golden brown. Drain onto an absorbent paper and serve immediately. Nutrition Info Calories 1634 Carbohydrates 140.7 Protein 129.7 Fat 61.1 Other Fiber Niacin- 4.5mg #Garlic paste #Ginger paste #Oil #Red chilli powder #Salt #Semolina (rawa/suji) #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article