Sookha Boomla Na Cutlets
|Bombay duck||36 , washed, soaked for one hour, drained and dried|
|Bread slice||2 , soaked in water and squeezed dry|
|Eggs||5 Small, beaten|
|Flour||3 Tablespoon (Or As Required)|
|Breadcrumbs||3 Tablespoon (As Required)|
|Sesame seed oil||2 Cup (32 tbs) (For Deep Frying)|
|Green chilies||4 , seeded|
|Coriander leaves||2 Tablespoon|
|For grinding together in vinegar|
|Turmeric powder||1 Teaspoon|
|Chili powder||2 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Dhan sakh masala powder||1 Tablespoon|
Fry onions in hot oil till crisp.
Drain and crush.
Remove centre bone of Bombay duck and crush into a paste with mortar and pestle.
Mix all chopped ingredients, crushed onion, fish, ground spices, and soaked bread.
Add a littie beaten eggs and form into cutlets.
Lightly press in flour and then dip into eggs, press into breadcrumbs, redip into eggs and fry in hot oil.
Serve with hot rotlis and mashed potatoes made with eight potatoes, into which is added 1 tbsp coriander leaves, 1 tbsp finely chopped spring onions, salt and pepper, 1 cup hot milk, and 60 g butter.