How to make Bharli Paplet -
Shallow fried pomfrets stuffed with coconut and Indian spice mix.
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
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 Pav Bhaji Burger-SK Khazana Chicken and Artichoke Pizza Chinese Prawn And Mushroom Omlette Cocktail Idlis
Bharli Paplet Recipe Card
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.
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.
Nutrition Info
Calories : 1794 Kcal
Carbohydrates : 15.1 gm
Protein : 158.9 gm
Fat : 102.9 gm
Other : 16.2gm
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