A beloved coastal delicacy from Maharashtra, this dish features tender Bombay Duck marinated in spices and shallow-fried to crispy perfection. Its unique soft-inside, crunchy-outside texture makes it an irresistible appetizer.
Prep20 min
Cook15 min
Servings4
Serving size: 3 pieces
787cal
120gprotein
32gcarbs
18g
Ingredients
12 pieces Bombay Duck (Cleaned and heads removed)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
2 tbsp Kokum Agal (Or use 1.5 tbsp lemon juice)
1 tsp Salt (Adjust to taste)
0.5 cup Rice Flour
0.5 cup Rava (Coarse semolina is preferred for extra crispiness)
A comforting and wholesome Maharashtrian staple of simple, unspiced lentil soup (Varan) served with steamed rice (Bhaat). It's the ultimate soul food, often topped with ghee and a squeeze of lime.
A fiery and rustic Maharashtrian condiment made by crushing green chilies, garlic, and peanuts. This spicy chutney adds a powerful kick to bhakri, roti, or simple dal rice, delivering a burst of flavor in every bite.
About Bombil Fry, Varan Bhaat and Green Chili Thecha
Crispy Bombil Fry with comforting Varan Bhaat and spicy Thecha – an energy-giving, homestyle treat!
This maharashtrian dish is perfect for dinner. With 1094.57 calories and 133.48999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1
Press the Bombay Duck
Arrange the cleaned bombil in a single layer on a flat plate or tray.
Cover with another plate and place a heavy object (like a mortar) on top to press it.
Let it sit for 15 minutes. This crucial step removes excess water, ensuring a crispy fry.
After pressing, gently pat each piece dry with a paper towel.
2
Marinate the Fish
In a mixing bowl, combine the ginger-garlic paste, turmeric powder, red chilli powder, kokum agal, and salt to form a smooth marinade.
Gently coat each piece of bombil with the marinade, ensuring it's evenly applied.
Set aside to marinate for at least 15-20 minutes.
3
Prepare the Coating
On a wide plate, mix the rice flour and rava (semolina) together.
For extra flavor, you can add a pinch of salt and red chilli powder to this dry mix.
4
Coat and Shallow Fry
Heat oil in a wide, non-stick pan or tawa over medium-high heat. The oil should be hot but not smoking.
Take one marinated bombil piece at a time and dredge it thoroughly in the rava-rice flour mixture, pressing gently to ensure the coating sticks.
Carefully place the coated fish into the hot oil. Fry in a single layer without overcrowding the pan; work in batches if necessary.
Fry for about 3-4 minutes per side, until golden brown and crisp. Flip gently as the fish is very delicate.
5
Drain and Serve
Once cooked, remove the fried bombil from the pan and place them on a wire rack to drain any excess oil. This helps maintain crispiness.
Serve immediately while hot, garnished with onion rings and lemon wedges.
4
Serving size: 1 bowl(Serving consists of about 1 cup of varan and 1 cup of bhaat (rice).)
192cal
10gprotein
30gcarbs
5gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
1.5 cup Ambemohar Rice (A traditional fragrant short-grain rice. Basmati or Sona Masuri can be used as alternatives.)
6.5 cup Water (3 cups for dal, 3 cups for rice, and about 0.5 cup to adjust consistency later)
0.5 tsp Turmeric Powder
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, for a subtle sweetness to balance flavors)
4 tsp Ghee (For serving)
1 piece Lemon (Cut into wedges for serving)
Instructions
1
Prepare Dal and Rice
Rinse the toor dal under running water 3-4 times, until the water runs clear.
Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.
While the dal is soaking, rinse the rice thoroughly and set it aside.
2
Pressure Cook Dal and Rice Together
Drain the soaked dal. Add it to a pressure cooker along with 3 cups of fresh water, turmeric powder, and asafoetida.
In a separate, smaller container that fits inside your cooker, combine the rinsed rice with 3 cups of water.
Place a trivet or stand inside the pressure cooker over the dal. Place the rice container on top of the trivet.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
12 cloves Garlic Cloves (Peeled)
0.25 cup Raw Peanuts
1 tsp Cumin Seeds
1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
0.75 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Chopped, optional)
1 tsp Lemon Juice (Optional, to balance the heat)
Instructions
1
Roast Peanuts and Sauté Aromatics
Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2
Prepare for Crushing
Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
Alternatively, you can use a small food processor or a chopper.
If using, add the chopped coriander leaves to the mixture.
3
Crush to a Coarse Texture
Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4
Serve
Transfer the Green Chili Thecha to a serving bowl.
Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.
Once the pressure has fully released, carefully open the cooker. Remove the container with the cooked rice and set it aside.
Using a whisk or a traditional wooden churner (ravi), mash the cooked dal directly in the cooker until it is completely smooth and creamy. For an extra smooth texture, you can use an immersion blender.
Place the cooker back on low heat. Add salt and the optional jaggery. Stir until well combined.
Check the consistency. If the varan is too thick, add 1/2 to 1 cup of hot water and stir until you reach a flowing, soupy consistency. Simmer for 2-3 minutes for the flavors to meld.
4
Serve Hot
Fluff the cooked rice (bhaat) gently with a fork.
To serve, place a generous portion of hot steamed rice in a bowl or on a plate.
Pour the hot varan over the rice.
Top with a teaspoon of ghee and serve immediately with a lemon wedge on the side for squeezing over the top.
