Ingredients:
Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Finely chopped ginger, garlic and green chillies - 2 tsp each
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin, Chopped Cashew nuts - 4 tsp
Mustard oil
Salt, Sugar and Turmeric powder
Procedure:
Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.
Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Finely chopped ginger, garlic and green chillies - 2 tsp each
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin, Chopped Cashew nuts - 4 tsp
Mustard oil
Salt, Sugar and Turmeric powder
Procedure:
Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.
