300 g (11 oz) Fish rohu, (fish eggs (roe))
2 tbsp (24 g) Onions, chopped
2 tbsp (30 g) Green chillies, chopped
Salt to taste
2 tsp (4 g) Red chilli powder
1/4 cup (50 g) Rice powder
3/4 cup (75 g) 2 1/2 oz Gram flour (besan)
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tbsp (24 g) Onions, chopped
2 tbsp (30 g) Green chillies, chopped
Salt to taste
2 tsp (4 g) Red chilli powder
1/4 cup (50 g) Rice powder
3/4 cup (75 g) 2 1/2 oz Gram flour (besan)
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
method
1. Mix the fish with the onions, green chillies, salt, and red chilli powder.
2. Add rice powder and gram flour; mix and let it stand for half an hour.
3. Divide the mixture into equal portions and shape each portion into flat round patties.
4. Heat the mustard oil in a flat pan; shallow-fry the patties till golden brown. Remove and drain the excess oil on absorbent kitchen towels. Serve hot.
2. Add rice powder and gram flour; mix and let it stand for half an hour.
3. Divide the mixture into equal portions and shape each portion into flat round patties.
4. Heat the mustard oil in a flat pan; shallow-fry the patties till golden brown. Remove and drain the excess oil on absorbent kitchen towels. Serve hot.
serving amount
serves: 2 - 4
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