Karare Chaawal aur Macchi ki Tikki Recipe
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Crispy rice and masala fish tikkis, deep fried and served with spicy garlic chutney.
- Total Cook Time1 hr
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Karare Chaawal aur Macchi ki Tikki
- 3 tsp cumin seeds
- 100 g red onion
- 2 1/2 Tbsp green chilli
- 2 1/2 Tbsp garlic
- 2 1/2 Tbsp ginger
- 3 tsp degi mirch powder
- 3 tsp turmeric powder
- 3 tsp roasted cumin powder
- 2 tsp chaat masala
- Salt to taste
- 150 g basmati rice
- 2 1/2 cups chicken/fish stock
- 4 Tbsp yogurt
- 2 Tbsp bhunna masala
- 2 1/2 Tbsp butter, salted
- 80 g green coriander
- 400 g bassa fish fillet
- Salt to taste
- Pepper to taste
- 100 g tempura flour
- 150 g panko breadcrumbs
- Two and a half tbsp sesame seeds (black and white - mixed)
- 3 ltr vegetable oil (for frying)
- For chutney:
- 1 Tbsp oil
- 100 g garlic
- 1 Tbsp degi mirch powder
- 100 g tomatoes
- 1 red onion, chopped
- Salt to taste
How to Make Karare Chaawal aur Macchi ki Tikki
For karare chawal:
1.
In a pan, heat oil. Add cumin seeds when hot and allow to crackle.
2.
Then add the chopped onion, green chili, garlic and ginger.
3.
Add the powders, then rice and mix well for 2 minutes.
4.
Add the warm stock, bring to a boil and cook rice till cooked and all water absorbed.
5.
Add whipped yoghurt, bhunna masala and butter. Finish with coriander leaves.
6.
Cut the fish into small cubes and steam till soft and cooked.
7.
Chill the rice and the fish. When cold, mash with hand and adjust seasoning.
8.
Shape into balls and dip in tempura flour. Then roll in breadcrumbs to which the sesame
9.
seeds have been added.
10.
Deep fry in moderate hot oil and serve with lehsoon chutney.
For the chutney:
1.
Heat oil, add garlic and cook.
2.
Then add degi mirch powder, tomatoes, red onion and salt.
3.
Cook till tomatoes mash, then season and add coriander leaves.