Crispy Bombay Duck Pakoras: A Bengali Recipe
30 minutes
1162 reads
About Crispy Bombay Duck Pakoras: A Bengali Recipe
Dive into the delightful world of Bengali cuisine with this recipe for crispy Bombay Duck Pakoras. These savory fritters are made with tender Bombay duck (a type of fish), coated in a flavorful batter of chickpea flour, rice flour, and aromatic spices. The result? A perfect balance of crispy exterior and succulent interior, making it a fantastic appetizer or a light meal.Bombay duck, known for its unique taste and nutritional benefits, is rich in omega-3 fatty acids and phosphorus. This recipe showcases the versatility of this often-overlooked fish, transforming it into a culinary delight. Prepare to impress your family and friends with this authentic and easy-to-follow recipe.Whether you're a seasoned cook or a culinary novice, this recipe is designed for success. Get ready to experience the authentic flavors of Bengal in every bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Bombay Duck Preparation
- 500 gm Bombay Duck approximately 25cm long, fresh or very lightly dried. clean thoroughly.
Batter Ingredients
- 1 cup Gram Flour also known as bengal gram flour.
- 1/2 cup Rice Flour
- 2 tbsp Onion paste
- 1 tbsp Garlic paste
- 1 tbsp Chili Paste adjust to your spice preference., green
- 1/2 tsp Turmeric haldi
- 1.5 tsp Salt or to taste
- 1/4 tsp Chili Powder for extra heat., optional, red
- 1/2 tsp Cumin for added flavor., optional
Frying
- Vegetable Oil enough for deep frying
Instructions
Prepare the Bombay Duck
- Cut off the head, tail, and fins of the Bombay duck. Rinse thoroughly 5-6 times under cold water. Steam the fish until cooked through (about 10-15 minutes depending on size). Allow to cool completely, then carefully remove the flesh and flake it gently.
Make the Batter
- In a large mixing bowl, combine the chickpea flour, rice flour, onion paste, garlic paste, green chili paste, turmeric powder, salt, red chili powder (if using), and cumin powder (if using).
Combine and Fry
- Add the flaked Bombay duck to the batter. Mix thoroughly until the fish is evenly coated. Heat vegetable oil in a deep frying pan or kadai over medium-high heat. Once the oil is hot, carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
- Fry the pakoras until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 2-3 minutes per batch.
Serve
- Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with rice and dal (lentil soup), or as a delicious appetizer.
Recipe Notes
Expert Tips for Perfect Bombay Duck Pakoras
- For extra crispy pakoras, allow the batter to rest for 15-20 minutes before frying.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy pakoras.
- Adjust the amount of green chili paste to your liking. For a milder flavor, use less.
- If using dried Bombay duck, soak it in water for about 30 minutes before steaming to soften it.
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Recipe Nutrition
Calories: 139kcalCarbohydrates: 6gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Geeta Biswas
Articles: 919
5 Comments
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Absolutely mouthwatering! Great share.
Looks incredible! Thanks for the details.
This is a fantastic recipe! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.
This is exactly what I was looking for!