Woman's Era - - Editorial -

IN­GRE­DI­ENTS: For fill­ing:

400 gm bone­less fish 2 tsp ginger gar­lic paste 1 onion – chopped 2 chopped green chill­ies 1 tsp garam masala 2 tsp le­mon juice 1 tsp turmeric pow­der 1 tsp roasted cumin pow­der 4 tbsp oil

For bat­ter:

2 cups rice flour 1/ cup corn flour 2 1/ cup flour 2 1 beaten egg water as re­quired salt to taste

Fish crepes from Bangladesh


Boil the bone­less fish till ten­der but not over boiled. Re­move from water and mash with a fork. Add salt and mix well.

Heat the oil and fry the onions till translu­cent. Add the re­main­ing in­gre­di­ents and fry and stir on low fire till a fine aroma rises. Cool to room tem­per­a­ture and keep aside.

To pre­pare the bat­ter: Sift all the flours to­gether. Place in a mix­ing bowl. Add the beaten egg and keep stir­ring. Mix in luke­warm water a lit­tle at a time into the bat­ter to form a smooth mix­ture. Keep blend­ing so that no lumps form. Heat a non stick tava. Spread a small por­tion of the oil on the tava. Pour a la­dle of the pre­pared mix­ture and spread into a thin cha­p­atti. Al­low the pan­cake to cook on one side and very gen­tly turn over to cook the other side. In the mean time spread a small por­tion of the fill­ing on the pre­pared pan­cake and fold over from both sides. Pre­pare the re­main­ing crepes in this way and serve as a de­li­cious snack.

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