Fish Roe Cutlets | Gaboli Dangar
Servings 6 cutlets
Ingredients
- 1/4 cup fish roe or fish roe from 5 mackerels, cut into pieces
- 2 tablespoon onion finely chopped
- 1 tablespoon chickpea flour / besan
- 1/2 tablespoon rice flour
- 1 tablespoon tamarind paste see notes
- 3 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon grated coconut smashed with mortar pestle
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 3-4 tablespoon oil
- To taste Salt
For Marination:
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/4 teaspoon Salt
Instructions
- Marinate the fish roe by applying the ingredients meant for marination.
- Take a mixing bowl and add chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, grated coconut and finely chopped onion and fish roe pieces.
- Add tamarind paste and salt and mix well using finger tips. The dough should not be watery nor too dry.
- After mixing, make small balls from the dough and place them on a plate. The dough balls should not crack.
- Now take a frying pan and spread 1 tablespoon oil.
- Take 1 dough ball on your palms and flatten with finger tips and immediately place the cutlet on the frying pan..
- Similarly place the other dangars on the frying pan.
- Shallow fry on both sides till the dangar become dark brown in colour. The entire cutlet won’t turn brownish, just some parts of it turning brownish is fine.
Video
Notes
- Always cook on low flame.
- If dough becomes watery, add more gram flour. If it becomes too dry, add ½ teaspoon water and mix.
- If you don’t have rice flour, soak 1 tablespoon rava(semolina) in water in 1 tablespoon water and then add it to the mixture.
- You can grease your palms with oil while flattening the cutlets on palms.
- Don’t worry about shape.
- Soak marble sized ball of tamarind in water for 30 minutes. After soaking, squeeze and extract pulp. Discard the solids.