Name: Chuna Macha Bhaja
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 300 g Chuna Macha (Cleaned, washed, and patted dry); 0.5 cup Mustard Oil (For shallow frying); 0.5 tsp Turmeric Powder; 0.5 tsp Red Chili Powder (Adjust to your spice preference); 0.75 tsp Salt (Or to taste); 1 tbsp Rice Flour (For extra crispiness)

Popularity

2.0

Super crispy Chuna Macha Bhaja – these perfectly spiced fried small fish are a protein-packed, addictive treat!

Nutrition per Serving

203

Calories

19g

Protein

Carbs

13g

Fat

low-calorie

Recipes in this Meal

1. Chuna Macha Bhaja

A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.

Prep15 min

Cook15 min

Servings4

Serving size: 75 g

203cal

19gprotein

2gcarbs

13g

Ingredients

300 g Chuna Macha (Cleaned, washed, and patted dry)
0.5 cup Mustard Oil (For shallow frying)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.75 tsp Salt (Or to taste)
1 tbsp Rice Flour (For extra crispiness)

Instructions

1
Marinate the Fish (15 minutes)
- Ensure the cleaned chuna macha are thoroughly patted dry with a paper towel. This is key to achieving a crispy texture and preventing oil from splattering.
- In a mixing bowl, place the dry fish. Add the turmeric powder, red chili powder, salt, and rice flour.

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About Chuna Macha Bhaja

Super crispy Chuna Macha Bhaja – these perfectly spiced fried small fish are a protein-packed, addictive treat!

This odia dish is perfect for snack. With 203.16 calories and 18.68g of protein per serving, it's a low-calorie option for your meal plan.

fat

Using your fingertips, gently toss the fish to coat each one evenly with the spice and flour mixture.

Set aside and let the fish marinate for 10-15 minutes.

Shallow Fry the Fish (15 minutes)

Place a wide, flat-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it's shimmering and you see faint smoke rising.
Carefully arrange a single layer of the marinated fish in the hot oil. Do not overcrowd the pan; it's best to fry in 2-3 batches.
Fry for about 3-4 minutes on the first side, undisturbed, until it becomes golden brown and crisp.
Gently flip the fish using a thin spatula. Fry the other side for another 2-3 minutes until it's equally crisp and cooked through.
Once fried, use a slotted spoon to remove the fish from the pan, allowing excess oil to drip off. Place them on a plate lined with a paper towel.

Serve Immediately

Repeat the frying process with the remaining batches of fish.
Serve the Chuna Macha Bhaja hot and crispy as a side dish with steamed rice (bhaat) and a simple dal for an authentic Bengali meal.

Carbs

23gFat

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