Patya Khalcha Bombil

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

1. Remove the head and the fins of bombil.
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.
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.
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.

Nutrition Info