How to make Patya Khalcha Bombil -
Crisp Bombil Fry.
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 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
Method
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.
Nutrition Info
Calories : 1634 Kcal
Carbohydrates : 140.7 gm
Protein : 129.7 gm
Fat : 61.1 gm
Other : Niacin- 4.5mg
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