Sookha Boomla Na Cutlets Recipe
Ingredients
| 36 Bombay duck, washed, soaked for one hour, drained and dried | ||
| 2 slices bread, soaked in water and squeezed dry | ||
| Eggs | 5 Small, beaten | |
| Flour as required | ||
| Breadcrumbs as required | ||
| Salt | To Taste | |
| Sesame seed oil | 2 Cup (16 tbs) (For frying) | |
| Onions | 6 (Chop:) | |
| 4 green chillies seeded | ||
| Coriander leaves | 2 Tablespoon (Chop:) | |
| Ginger | 1 Inch (Grind together in vinegar:) | |
| 2 pods garlic | ||
| Turmeric powder | 1 Teaspoon (Grind together in vinegar:) | |
| Chilli powder | 2 Teaspoon (Grind together in vinegar:) | |
| Cumin seeds | 2 Teaspoon (Grind together in vinegar:) | |
| 1 tbsp dhan sakh masala powder | ||
| Jaggery | 1 Teaspoon (Grind together in vinegar:) | |
Directions
Fry onions in hot oil till crisp.
Drain and crush.
Remove centre bone of Bombay duck and crush into a paste with mortar and pestle.
Mix all chopped ingredients, crushed onion, fish, ground spices, and soaked bread.
Add a littie beaten eggs and form into cutlets.
Lightly press in flour and then dip into eggs, press into breadcrumbs, redip into eggs and fry in hot oil.
Serve with hot rotlis and mashed potatoes made with eight potatoes, into which is added 1 tbsp coriander leaves, 1 tbsp finely chopped spring onions, salt and pepper, 1 cup hot milk, and 60 g butter.
Drain and crush.
Remove centre bone of Bombay duck and crush into a paste with mortar and pestle.
Mix all chopped ingredients, crushed onion, fish, ground spices, and soaked bread.
Add a littie beaten eggs and form into cutlets.
Lightly press in flour and then dip into eggs, press into breadcrumbs, redip into eggs and fry in hot oil.
Serve with hot rotlis and mashed potatoes made with eight potatoes, into which is added 1 tbsp coriander leaves, 1 tbsp finely chopped spring onions, salt and pepper, 1 cup hot milk, and 60 g butter.
Chef
