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Stuffed Bombil Tikki - SK Khazana

It’s slightly laborious but the end result is well worth all that effort This is a Sanjeev Kapoor exclusive recipe.

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Stuffed Bombil Tikki - SK Khazana

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Main Ingredients Bombay ducks (bombil), Prawns
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Stuffed Bombil Tikki - SK Khazana

  • 6-8 Bombay ducks (bombil) cleaned and washed
  • 1 cup Prawns small, shelled, deveined and washed
  • 1 tbsp + f Oil
  • 2-3 Green chillies finely chopped
  • 1 Onion large, finely chopped
  • 1 Tomato large, finely chopped
  • Salt to taste
  • 1 tablespoon Red chilli paste
  • 1 tablespoon Raw mango grated
  • 4 tablespoons Fresh coriander leaves chopped
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Cumin powder
  • A pinch of red chilli powder
  • 3 Fresh red chillies
  • 1 Potato large, boiled, peeled and grated
  • 2 Eggs beaten
  • Semolina for coating
  • 1 tablespoon Black sesame seeds
  • 1 tablespoon White sesame seeds
  • Green chutney to serve
  • Fresh mint sprigs to serve
  • Lemon wedges to serve

Method

  1. Heat 1 tbsp oil in a non-stick pan, add green chillies and onion, mix and saute till translucent. Add tomato, mix and saute for 1 minute. Add salt and mix well and saute till tomato softens.
  2. Add red chilli paste, mix and saute for 1 minute. Add raw mango and mix well. Add 1 tbsp coriander leaves and mix well. Cook till mixture is pulpy.
  3. Add coriander powder, turmeric powder, cumin powder and red chilli powder and sauté well.
  4. Add 2 tbsps water and mix, cook for 1-2 minutes. Add small prawns and mix well. Cook for 2-3 minutes or till the mixture dries. Take the pan off the heat and cool down to room temperature.
  5. Meanwhile, slit all the bombil vertically in half and discard the bone. Cut into small pieces and transfer into a chopper jar. Break and add fresh red chillies, 2 tbsps coriander leaves and process it to a coarse paste. Add potato and salt, and process till well combined. Transfer into a bowl.
  6. Heat sufficient oil in a kadai.
  7. Take the beaten eggs in a bowl. Spread semolina in a large plate. Add black sesame seeds, white sesame seeds, coriander leaves and salt and mix well.
  8. Grease your palms with oil, take a portion of the fish mixture and spread it out slightly. Place some prawn mixture in the centre, bring the edges together and seal carefully. Further roll into a ball, dip it in the egg and roll in the semolina mixture. Again dip in the egg and roll in the semolina mixture. Flatten the ball lightly and slide into hot oil . and deep-fry till light golden brown and crisp. Drain on absorbent paper.
  9. Arrange them on a serving plate, garnish them with mint leaves and lemon wedges and serve hot with green chutney.
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