Moroula Macher Bora (Anchovies Fish Pakoda)

Name: Moroula Macher Bora (Anchovies Fish Pakoda)
Cuisine: Indian
Ingredients: 1 cup moroula mach; 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; 1 tsp. ginger-garlic, grated; handful coriander leaves, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. nigella seeds (kalonji); 1/2 tsp. red chilli flakes; 1/4 tsp. pepper powder; 1 tsp. mustard oil; pinch baking soda (opt); As required oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fishandseafood - 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. 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

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Ingredients

1 cupmoroula mach
1/2 cupmasoor dal (red lentils), soaked for 3-4 hours
2 tbsp.rice flour
1small onion, chopped
1-2green chilies, chopped
1 tsp.ginger-garlic, grated
handfulcoriander leaves, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.nigella seeds (kalonji)
1/2 tsp.red chilli flakes
1/4 tsp.pepper powder
1 tsp.mustard oil
pinchbaking soda (opt)
As requiredoil to deep fry

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Steps

1

Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Boil the masoor dal and grind into a paste with very little water.
2

Mix along with the other ingredients (except oil to deep fry).
3

Heat oil and drop spoonfuls of the mix into it and fry on a medium flame till
golden in colour.
4

Drain on a kitchen towel.
5

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