How to make Rawa Fried Bombay Duck -

Marinated Bombay ducks rolled in semolina and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Bombay Duck

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Rawa Fried Bombay Duck checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Vangi Kape French Fries - SK Khazana Kothimbir Wadi Vegetable Wontons

Rawa Fried Bombay Duck

Rawa Fried Bombay Duck 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 : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rawa Fried Bombay Duck Recipe

  • Semolina 1 cup

  • Bombay Duck cut into 2 pieces and slit 8

  • Garlic 5-6 cloves

  • Green chillies 2

  • Red chilli powder 4 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Tamarind pulp 2-3 tablespoons

  • Oil to deep fry


Step 1

Grind together garlic, green chillies with a little water to a smooth paste. Place Bombay duck pieces in a bowl. Add the ground paste, red chilli powder, turmeric powder, salt and tamarind pulp and mix well.

Step 2

Spread semolina on a plate. Coat the Bombay duck pieces evenly and dust off excess. Heat sufficient oil in a kadai. Gently slide in Bombay duck pieces and deep-fry till golden and crisp. Drain on absorbent paper and serve hot.

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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.