Monday, February 22, 2016

Macher Fuluri

When I made this Macher Fuluri a large debate emerged from within that simple innocent looking dish. My husband preferred the name Macher Pakora..whereas Macher Fuluri became my preferred choice. However the verdict of our discussion is much more important here rather than writing about our fight come deliberate discussion. After much googling and searching for references it became evident that fuluri is mainly a large dollop of deep fried gram flour which is spiced up with many other powdered spices, ginger and green chillies, whereas “Pakora” is something where the whipped liquid gram flour coats some other ingredients to be fried. In that way... my fritter was going to be named pakora but then I stood up and said it looks like fuluri...and that’s what it matters!! So Macher fuluri it is!!

Macher Fuluri recipe

Macher Fuluri bengali style recipe

Step by Step process of making "Macher Fuluri" :

how to cook bengali style Macher Fuluri

Heat oil and temper it with cumin seeds and dry red chilli. 

simple and easy Macher Fuluri

Then add the chopped onion, garlic and ginger and chopped green chillies. Saute until the onions become translucent. 

Macher Fuluri

Next add the boiled and mashed fish. Sprinkle some salt and cook on medium heat for 2-4 minutes. 

Macher Fuluri bengali recipe

Add the powdered spices and chopped coriander leaves and mix well. 

Macher Fuluri bengali recipe

After the fish mixture is prepared add the garam masala powder and boiled potato. Mix well to incorporate everything and make small round balls of it. 

Macher Fuluri bengali recipe

Prepare the gram flour by mixing with water, baking soda, nigella seeds, carom seeds, turmeric powder and salt. Then whip it well to give it a soft, fluffy and airy consistency. 

Macher Fuluri bengali recipe and preperation

Dip the balls into the gram flour mix and deep fry on medium flame till they become lightly brown from outside, It takes 2-3 minutes on an average. 

Macher Fuluri bengali recipe

Macher Fuluri
Makes 10-12 of medium sized fuluris

Macher Fuluri bengali recipe

Ingredients:
350 gm fish – any kind of fish will do, but take the fish you like to eat
1 small potato – peeled and boiled till soft
1 medium onion – chopped
2-3 green chillies – finely chopped
4-5 garlic cloves – minced
1 dry red chilli
1 tsp cumin seeds
½ inch stick of ginger – minced
A handful of fresh coriander leaves – chopped
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
A little garam masala powder
For the coating:
½ cup of gram flour / besan
A pinch of turmeric powder
1 tsp nigella seeds
1 tsp carom / ajawin seeds
2 tsp baking soda
Salt
Oil to deep fry

Method:
In a small sauce pan put the pieces of fish and fill that with water. Sprinkle some salt into them and boil till the fishes are cooked from inside.
Once done, drain all the water and keep the fishes in a separate bowl to cool down.
When the fishes are cool enough to handle, gently mash the fishes and pick out all the bones from them.
In a kadai heat 1tbsp of oil and temper it with some cumin seeds and dry red chilli.
Then add in the chopped onions, minced ginger and garlic and chopped green chillies.
Sauté for a minute or two or until the onions become translucent and the raw garlic flavour is gone and then add the de-boned and mashed fish.
Sprinkle salt, turmeric powder, red chilli powder, cumin powder and coriander powder over them and cook and stir the fish well for 2-4 minutes. If required add some oil to keep cooking. Stirring the fish on high heat is necessary or otherwise the raw fishy smell won’t go away.
After 4 minutes put off the flame and transfer the cooked fish in a bowl. In the same bowl sprinkle the garam masala powder and add the boiled potato.
With a spoon mix everything well so that the fish and potato is perfectly incorporated.
In a large mixing bowl take the gram flour, turmeric powder, salt, nigella seeds and carom seeds. Add in baking soda and 1 and ½  cup of water and mix well until the mixture is smooth and there are no lumps.
Once a smooth liquid is formed whip it with hand or a wire whisk until it takes the form of whipping cream. The mixture should be fluffy and of whipped cream consistency.
Now take the prepared fish mixture and make small round balls of it.
Heat enough oil in a saucepan or kadai to deep fry.
Take one of the fish bowl and dip it into the gram flour mixture. Then carefully put it into the hot oil.
Fry for 2-3 minutes on medium flame or until the fritters become lightly brown.
After frying put the fritters on a kitchen towel or tissue paper to soak up the excess oil.

Serve hot with your preferred sauce or chutney or kasundi.

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