Ingredients
Fish
- 1 Rahu Fish Fillet (boneless)
- ½ tsp Salt
- ½ tsp Chili Powder
- ½ tsp Turmeric
- ½ cup Water
- 1/3 cup Gram Flour
- ¼ tsp Garam Masala
- Salt (to taste)
- Water (to make the dough)
- Onion
- ½ cup Fried Onion
- ½ tsp Cumin Powder
- 1 tsp Sugar
- 2 tbsp Coriander
- 2 tbsp Green Chili
Cutlets
- 2 tsp Lemon Juice
- 1 Egg
- Cooking Oil (for deep frying)
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Equipment
- Bowl
- Cooking Pot
Instructions
Boiled the Fish Fillet:
- Add fish, salt, turmeric, water, and chili powder to a cooking pot and cook for 10 minutes on low heat until al dente.½ tsp Salt, ½ tsp Chili Powder, ½ tsp Turmeric, ½ cup Water, 1 Rahu Fish Fillet
Prepare the Dough:
- Add gram flour, garam masala, and salt to a pan and stir cook for 3 minutes. Pour in enough water to make a thick dough out of this mixture.1/3 cup Gram Flour, ¼ tsp Garam Masala, Salt
- Mix fried onion with sugar and cumin powder. Mix coriander and green chili with salt.½ cup Fried Onion, ½ tsp Cumin Powder, 1 tsp Sugar, 2 tbsp Coriander, 2 tbsp Green Chili, Onion
Mix All the Ingredients:
- Crumble boiled fish in a bowl then add gram flour, onion-coriander mixture, egg, and lemon juice. Add more salt to adjust the seasoning1 Egg, 2 tsp Lemon Juice
- Mix well, then make small-size cutlets out of it. Heat cooking oil in a deep wok.Water, Cooking Oil
Fry Deeply and Serve:
- Add cutlets to the hot oil and deep fry until golden brown from both sides.
- Serve warm with sauce.
Video
Notes
- To store the fish cutlets, first place them in a flat tray and freeze for 1 hour.
- Now transfer the frozen cutlets to a Ziplock and seal them.
- You can store these cutlets for up to 3 months in the freezer.
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