A classic Maharashtrian coastal delicacy. Fresh Bombay Duck fish marinated in a blend of aromatic spices, coated in rice flour and semolina, and shallow-fried until perfectly crisp on the outside and meltingly tender inside.
Prep45 min
Cook15 min
Servings4
Serving size: 1 serving
781cal
120gprotein
33gcarbs
17g
Ingredients
12 pieces Bombay Duck (Medium-sized, cleaned and heads removed)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
Prep15 min
Cook0 min
Soak15 min
Servings
About Tarela Bombil, Jowar no Rotlo and Lachha Pyaaz
Crispy Tarela Bombil with Jowar Rotlo. An aromatic, protein-packed meal that's truly soul-satisfying!
This gujarati dish is perfect for dinner. With 1101.95 calories and 127.94g of protein per serving, it's a nutritious choice for your meal plan.
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0.25 cup Fine Semolina (Also known as fine rava, for extra crispiness)
0.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Fish (5 minutes)
Gently rinse the cleaned Bombay Duck under cold running water.
Place the fish on a plate lined with several layers of paper towels. Pat each piece thoroughly dry with more paper towels. This step is critical to remove excess moisture and achieve a crispy texture.
2
Marinate the Fish (35 minutes)
In a mixing bowl, combine the ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, asafoetida, and salt to create a thick marinade paste.
Carefully apply this marinade to each piece of Bombay Duck, ensuring an even coating on all sides. Handle the fish gently as it is very delicate.
Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
3
Prepare the Coating (5 minutes)
On a wide, flat plate or tray, mix the rice flour and fine semolina until they are well combined.
Take each marinated fish piece one by one and dredge it in the flour-semolina mixture. Press lightly to ensure the coating adheres well. Shake off any excess.
4
Shallow Fry the Bombil (10-12 minutes)
Heat the vegetable oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil is ready when it starts to shimmer.
Carefully place the coated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
Fry for about 3-4 minutes on the first side, or until it becomes golden brown and crisp.
Using a wide spatula, gently flip the pieces and fry for another 3-4 minutes on the other side until equally crisp and cooked through.
5
Drain and Serve (3 minutes)
Once fried, transfer the Tarela Bombil to a wire rack or a plate lined with fresh paper towels to drain any excess oil.
Serve immediately while hot and crispy, garnished with onion rings and lemon wedges. It pairs well with dal rice or as a standalone appetizer.
284cal
7gprotein
47gcarbs
9gfat
Ingredients
250 g Jowar Flour (Also known as sorghum flour)
240 ml Hot Water (Use as needed, this is a starting amount)
1 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2
Knead Individual Portions
Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
Divide the kneaded portion into two equal smooth balls.
3
Shape the Rotlo
Dust your palms and a clean, flat surface with a little dry jowar flour.
Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4
Cook the Rotlo
Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
Carefully lift the rotlo and place it on the hot tawa.
After about 45-60 seconds, the color on top will change slightly. Flip it over.
Cook the second side for about a minute. You may see some brown spots.
Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
Flip it once on the flame to cook the other side for a few more seconds.
5
Serve
Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
Immediately apply a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
