Ingredients with Measurements:
- 1 cup of Bandel (Bengali-style) fish, cut into small pieces
- 1/2 cup of besan (gram flour)
- 1/4 cup of rice flour
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep-frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, and salt.
2. Add water gradually to make a thick batter.
3. Add the fish pieces to the batter and mix well.
4. Heat oil in a deep-frying pan over medium heat.
5. Take a spoonful of the fish-batter mixture and drop it into the hot oil.
6. Fry the fish until golden brown and crispy.
7. Remove the fish from the oil with a slotted spoon and place it on a paper towel to remove excess oil.
8. Repeat the process until all the fish pieces are fried.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying the fish
Serving size:
- 2-3 people
Nutritional information:
- Calories: 200 kcal
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 12 g
Substitutions for ingredients:
- You can use any type of fish instead of Bandel fish.
- Corn flour can be used instead of rice flour.
Variations:
- You can add chopped onions, green chilies, and coriander leaves to the batter for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish.
- Do not overcrowd the pan while frying the fish.
- Serve the Bandel Bhaja hot for the best taste.
Storage instructions:
- The leftover Bandel Bhaja can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the Bandel Bhaja, preheat the oven to 350°F and bake for 5-7 minutes until crispy.
Presentation ideas:
- Serve the Bandel Bhaja on a platter with lemon wedges and mint chutney.
Garnishes:
- Garnish the Bandel Bhaja with chopped coriander leaves and sliced onions.
Pairings:
- Bandel Bhaja goes well with steamed rice and dal.
Suggested side dishes:
- Serve the Bandel Bhaja with a side of cucumber raita or tomato chutney.
Troubleshooting advice:
- If the batter is too thin, add more besan and rice flour to thicken it.
- If the fish is not crispy, increase the heat while frying.
Food safety advice:
- Make sure the fish is fresh before using it in the recipe.
- Use a clean and dry spoon to mix the batter.
Food history:
- Bandel Bhaja is a popular Bengali snack that originated in the Bandel region of West Bengal, India.
Flavor profiles:
- Bandel Bhaja has a crispy texture with a spicy and tangy flavor.
Serving suggestions:
- Serve the Bandel Bhaja as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian