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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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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!