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Sookha Boomla Na Cutlets

Ingredients
  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)
  Salt To Taste
  Sesame seed oil 2 Cup (32 tbs) (For Deep Frying)
  Onions 6
  Green chilies 4 , seeded
  Coriander leaves 2 Tablespoon
For grinding together in vinegar
  Ginger 1 Inch
  Garlic pod 2
  Turmeric powder 1 Teaspoon
  Chili powder 2 Teaspoon
  Cumin seeds 2 Teaspoon
  Dhan sakh masala powder 1 Tablespoon
  Jaggery 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
9

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Sookha Boomla Na Cutlets Recipe