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!!
Step by Step process of making "Macher Fuluri" :
Heat oil and temper it with cumin seeds and dry red chilli.
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.
Then add the chopped onion, garlic and ginger and chopped green chillies. Saute until the onions become translucent.
Next add the boiled and mashed fish. Sprinkle some salt and cook on medium heat for 2-4 minutes.
Add the powdered spices and chopped coriander leaves and mix well.
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.
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
Makes 10-12 of medium sized fuluris
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
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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