How to make Patya Khalcha Bombil -

Crisp Bombil Fry.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Bombay Duck, Rice Flour (चावल का आटा)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Patya Khalcha Bombil checkout Bombil Fry, Stuffed Bombil Tikki - SK Khazana, Bombil Fry , Bombil Fry . You can also find more Snacks and Starters recipes like Chocolate Pancake Chicken Pizza - Sk Khazana Chicken Ala Kiev Corn And Cheese Balls

Patya Khalcha Bombil

Patya Khalcha Bombil 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 : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Patya Khalcha Bombil Recipe

  • Bombay Duck 8

  • Rice Flour 1/2 cup

  • Semolina (rawa/suji) 1/2 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil to deep fry


Step 1

Remove the head and the fins of bombil.

Step 2

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.

Step 3

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.

Step 4

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.

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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 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.