Tilapia is a mildly flavoured fish which is commonly breed in natural ponds and lakes by local fishermen. I purchased these tilapia fish fillets from freshtohome app, they list fresh and premium quality meats, poultry and fish, which is procured from organic farming and packaged without any pesticides. The app also has good discounts and offers on a regular basis.
Tilapia Fish (Jalebi) Fillets: 250 Grams
Vacuum Sealed Pack
Priced: 123/-
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Ingredients: (Fish Filling)
250 Grams Tilapia Fish Fillets
1 Onion Finely Chopped
5 to 6 Green Chilies Finely Chopped
8 Sprigs Coriander Finely Chopped
5 Sprigs Mint Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
2 Tbsp Ginger and Garlic Paste
1 Tbsp White Pepper Powder or Black Pepper Powder
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Chaat Masala
1/2 Tsp Cumin Powder
1/4 Cup Grated Fresh Coconut
1/2 Tsp Cumin Seeds
1/2 Tsp Carom Seeds
Salt as per taste
2 Tbsp Oil
Ingredients: (Bonda Batter)
150 Grams Chickpea Flour
100 Grams All Purpose Flour
1 Tbsp Chilly Powder
1 Tsp Carom Seeds
1/4 Tsp Cooking Soda
Salt as per taste
2 Tbsp Hot Oil
Method:
Prepare the Fish Filling:
Wash the fish fillets, allow excess water to drain using a colander.
Pat the fish dry using a tissue and reserve in a bowl. Finely chop all the ingredients.
Heat a wok with 2 tbsp oil on medium flame.
Add the cumin seeds and carom seeds to hot oil and allow to splutter.
Once the carom and cumin seeds stops spluttering, add the finely chopped coriander, onion, chilies, mint and curry leaves.
Fry the onions till it turns transparent.
Add the grated coconut and fry for few seconds.
Add the chilly powder, chaat masala, cumin powder, turmeric powder and white pepper fry all the spice powders till the raw flavors reduces.
Place the tilapia fish fillets in the masala and coat the fish with the masala. Add salt as per taste and 1/4 cup water.
Flip and coat the fish with masala and cover.
Once the fish has cooked in masala for 5 minutes it will be easy to crumble. Gently toss the fish and crumble.
Place on medium flame allow the fish masala to dry out excess moisture. Once the masala has no moisture remove from flame allow to reach room temperature.
Prepare Batter:
Sieve the chickpea flour and all purpose flour twice.
Heat oil for frying on medium flame.
Add the sifted flour to a mixing bowl, add the chilly powder, cooking soda, carom seeds and salt.
Gradually add water and mix to form a smooth batter.
Once the batter has formed mix it once using your hands and make sure there are no lumps.
Dip your finger or back of a wooden spoon to check if the batter is coating or if it is to watery. The batter consistency should be slightly thick than a pancake or dosa batter.
Final Assembly:
Fish Filling
Batter
Bowl Water
Bread Slices
Oil for Frying
Let's Prepare Fish Filled Bondas:
Prepare a batch of five to six bondas. Take five to six bread slices, trim the edges.
Slightly dampen the bread slice and press the slice of bread in between your palms.
Place couple of tbsp fish filling in the middle and gather all the edges form bondas.
Dip each bonda in batter and shake out excess batter. Drop the bonda in hot oil and fry on medium flame.
Constantly toss and fry the bondas for 5 minutes or until the outer covering turns golden in color.
Drain from excess oil and reserve on a plate lined with tissue paper allowing excess oil to drain.
Serve the bondas hot with coriander chutney or a cheese sauce and enjoy as a snack with masala chai or serve as a starter 😊
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