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  1. Wash the bombay ducks. Chop the onions, chillies and coriander.
  2. Steam the bombay ducks whole in a pan without water. Cool them and remove the flesh. The flesh will slide off if you hold the fish by its tail end and give it a slight jerk. Discard the bone.
  3. Mix the fish flesh, chopped onion, chillies, coriander, ginger garlic paste, cumin, saunf, red chilli powder, haldi powder, rice flour, besan and salt. You can add about a tsp of coriander powder.
  4. Heat oil in a pan. Fry the bhajjias till crisp and golden. Serve with pudina chutney or tomato ketchup.

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