- Prep Time:
- Wash the bombay ducks. Chop the onions, chillies and coriander.
- 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.
- 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.
- Heat oil in a pan. Fry the bhajjias till crisp and golden. Serve with pudina chutney or tomato ketchup.
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