Morola Macher Bora (Small Fish Pakora / Fritters - Bengali Style)

Name: Morola Macher Bora (Small Fish Pakora / Fritters - Bengali Style)
Cuisine: Indian
Ingredients: 1 cup morola mach (Mola Carplet - Fresh River Water Fish); 1/2 cup masoor dal (red lentils), soaked for 3-4 hours; 2 tbsp. rice flour; 1 small onion, chopped; 1-2 green chilies, chopped; as needed coriander leaves, chopped; 1 tsp. ginger-garlic, grated; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. nigella seeds (kalonji); 1/4 tsp. pepper powder; pinch baking soda (opt); 1/2 tsp. red chilli flakes; 1 tsp. mustard oil; as needed oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#bestphotographer - All the fish lovers out there, here's some yummy pakoras / fritters made with fish. These are small river water fish also known as mola carplet. Extremely delicious, they are prepared into many delicious Bengali dishes.

They can also be substituted with anchovies. Very easy to prepare, these crunchy snacks can be relished as a side dish or as an appetizer with kasundi (mustard sauce) or any homemade chutney.

Bethica Das @kitchen_flavours

Sharjah (UAE)

They can also be substituted with anchovies. Very easy to prepare, these crunchy snacks can be relished as a side dish or as an appetizer with kasundi (mustard sauce) or any homemade chutney.

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Ingredients

1 cupmorola mach (Mola Carplet - Fresh River Water Fish)
1/2 cupmasoor dal (red lentils), soaked for 3-4 hours
2 tbsp.rice flour
1small onion, chopped
1-2green chilies, chopped
as neededcoriander leaves, chopped
1 tsp.ginger-garlic, grated
to tastesalt
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.nigella seeds (kalonji)
1/4 tsp.pepper powder
pinchbaking soda (opt)
1/2 tsp.red chilli flakes
1 tsp.mustard oil
as neededoil to deep fry

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Steps

1

Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Grind the masoor dal with very less water and mix along with all the above mentioned ingredients (except oil).
2

Heat oil and drop spoonfuls of the mix into it and fry on a medium flame till golden in colour.
3

Drain on a kitchen towel.
4

Serve as an appetizer with any chutney or kasundi (mustard sauce).