Tarela Taja Boomla [Fresh Bombay Ducks Fried ( Second Method )]
|Wheat flour||1 Cup (16 tbs)|
|Gram flour||4 Cup (64 tbs)|
|Chili powder||4 Tablespoon|
|Turmeric powder||2 Tablespoon|
|Tamarind chutney||3 Tablespoon|
|Fresh coriander||1⁄2 Cup (8 tbs)|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Black peppercorns||1 Teaspoon|
|Oil||2 Cup (32 tbs)|
1. Clean and wash the Bombay clucks as described in the first method and marinate in salt, chilli and turmeric powders, tamarind chutney, coriander and green chillies.
2. Grind the coriander seeds, cumin seeds and peppercorns to a fine paste and apply to the Bombay ducks.
3. Place two frying pans on the stoves. Half fill with oil and heat. When the oil smokes, spread gram flour generously on a newspaper. Roll one duck at a time in the gram flour and deep fry in batches of five till golden brown.
4. Fry small batches at a time and serve immediately with sour lime slices. If you allow the Bombay ducks to get cold they will be ruined.