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Mourola Maacher Pnyaji

Mourola Maacher Peyaji

Mourala Maacher Peyaji. Mourala Maach. An overload of onions. A shock of green chillies. Fried to a gorgeous golden. Sinfully bliss!!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Bengali

Ingredients
  

  • 350 g Mourola Maach washed and drained
  • 4 big onions finely sliced
  • 7-8 green chillies finely chopped
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 cup rice flour
  • 1/4 cup besan or bengal gram flour
  • salt to taste
  • oil for deep frying

Instructions
 

  • Transfer the fish to a large mixing  bowl. Now add the onions, green chillies, red chili powder, turmeric powder and salt. Keep aside, 15 odd minutes.
  • Add rice flour and besan, give it a hearty mix. No water to begin with. If it feels too dry, add just a splash of water, mix again. Take a small portion of the ‘dough’, press gently using your palm, see if it holds on its own. If it doesn’t add another splash of water, repeat.
  • Heat oil for deep frying.
  • Grease your palm with a little oil, take a small portion of the ‘dough’, press gently, release into the oil carefully.
  • Fry on a medium flame till golden and crisp. Keep aside on a kitchen absorbent towel.
  • Serve hot with kasundi.