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Type:

Non-Veg

Serves:

2

Prep. Time:

5 minutes

Cooking Time:

15 - 20 minutes

Bombil Cutlet

Bombil Cutlet (also called Bombay Duck Cutlet) is a popular coastal delicacy from Maharashtra, especially loved in Mumbai and Konkan households. Despite the name, “Bombay Duck” (Bombil) is actually a soft, fragile fish found along the western coast of India. When fried into cutlets, it turns crispy outside and melt-in-the-mouth inside.

Ingredients:

  • Red chili powder (2 tsp)

  • Turmeric (1 tsp)

  • Asafetida (1/2 tsp)

  • Gram flour (1/2 cup)

  • Coriander leaves

  • Green chilies (2)

  • Garlic (7-8 cloves)

  • Ginger

  • Rice flour (1 cup)

  • Bombay duck (5-6 boneless)

  • Salt (as per taste)

  • 1 lemon

Steps:

  • Prepare the fish: Use scissors to remove the main bone from the Bombay duck.

  • Blend the mixture: In a mixer, combine the boneless Bombay duck, garlic, ginger, and green chilies. Add coriander leaves and lemon juice before blending into a paste.

  • Mix the spices: Transfer the Bombay duck mixture into a bowl. Add salt, red chili powder, turmeric, and asafetida and mix well.

  • Add the flour: Add the gram flour and rice flour to the mixture in the bowl and mix well to form a dough-like consistency.

  • Form the patties: Take a small amount of the mixture and form it into a round patty.

  • Prepare the coating: In a separate bowl, mix the rice flour with salt and red chili powder.

  • Coat the patties: Dip each patty into the rice flour mixture, ensuring it is fully covered.

  • Fry the patties: Heat oil in a non-stick pan. Place the patties in the hot oil and fry until they are brown and crispy.

  • Serve: Once fried, place the patties on a plate and serve.

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