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A classic Odia delicacy, Pampada Bhaja features sun-dried pomfret marinated in a simple blend of spices and fried to a perfect, irresistible crisp. This savory and crunchy side dish is the quintessential accompaniment to Pakhala Bhata (fermented rice) or a simple meal of dal and rice.
Prepare the Dried Fish
Marinate the Fish
Shallow Fry the Pampada
A classic Odia delicacy, Pampada Bhaja features sun-dried pomfret marinated in a simple blend of spices and fried to a perfect, irresistible crisp. This savory and crunchy side dish is the quintessential accompaniment to Pakhala Bhata (fermented rice) or a simple meal of dal and rice.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 244.58 calories per serving with 34.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Crisp and Serve
Add 1/2 teaspoon of garlic paste and 1/4 teaspoon of cumin powder to the marinade for a different flavor profile.
For an even crunchier texture, use a mixture of 1 tablespoon rice flour and 1 tablespoon fine semolina (rava) for the coating.
For a lower-oil version, marinate the fish as directed, lightly spray with oil, and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through, until crisp.
Dried fish is a concentrated source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Pomfret fish contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Sun-dried fish retains important minerals like calcium and phosphorus, which are vital for maintaining strong bones and healthy teeth.
One serving of Pampada Bhaja (approximately 2 pieces) contains around 120-140 calories, primarily from the fish protein and the oil used for frying.
Pampada Bhaja is a good source of protein and omega-3 fatty acids. However, it is high in sodium due to the fish preservation process and is shallow-fried. It is best enjoyed in moderation as part of a balanced meal.
Sogginess is usually caused by three things: not patting the fish completely dry after soaking, overcrowding the pan which lowers the oil temperature, or frying in oil that isn't hot enough. Ensure the fish is dry and the oil is at a medium-high temperature.
Yes, this recipe works well with other small, flat dried fish. You can try it with dried anchovies (Mourala Sukhua) or dried shrimp (Chingudi Sukhua), adjusting the soaking and frying times as needed.
Mustard oil provides the authentic, pungent flavor characteristic of Odia cuisine. However, if you don't have it or prefer a milder taste, you can use any neutral oil with a high smoke point, such as sunflower, canola, or vegetable oil.
Store leftovers in an airtight container at room temperature for up to a day. To regain some crispiness, you can briefly reheat them in a hot pan or an air fryer for a few minutes.
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