Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fish paratha machher porota. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fish Paratha Machher Porota is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fish Paratha Machher Porota is something which I’ve loved my whole life. They’re fine and they look wonderful.
.each paratha recipe is very unique with its stuffing or perhaps the way it is cooked and fried. moreover each region and location in india has its own variation and native to its cuisine. mughlai paratha. A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar. Paratha, parauntha, palata, porota, forota, farata, parontay, prontha. A paratha is a flatbread that originated in the Indian subcontinent.
To begin with this particular recipe, we have to first prepare a few components. You can have fish paratha machher porota using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fish Paratha Machher Porota:
- Get 250 gm Rohu/Katla/Basa Fish (Fillet/Boneless/De-Boned at Home itself)
- Prepare 1 1/2 tsp Salt
- Prepare 2 tsp White Vinegar
- Make ready 300 gm Water (To Boil the Fish)
- Take 3 Boiled Potatoes (Medium)
- Make ready 1 Onions Finely Chopped
- Prepare 2 Green Chillies Finely Chopped
- Prepare 10-12 Garlic cloves Finely Chopped
- Get 1 inch Ginger Finely Chopped
- Make ready 1 tsp Garam Masala Powder (Homemade)
- Prepare To Taste Salt
- Prepare 1/2 tsp Red Chilli Powder
- Make ready 1/4 tsp Turmeric Powder
- Prepare 2 tsp Freshly Chopped Coriander leaves
- Prepare 1 pinch Nutmeg Powder
- Make ready 3 Cups Maida/all-purposeflour (Can mix both Maida & Wheat Flour in the ratio of 1:1)
- Make ready as needed Cooking Oil/Ghee (For Frying the Parathas)
- Prepare 2 tbsp Desi Ghee For the Moyan
The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. If Rohu fish is not available in your area, you can use Katla Maach (Katla fish) or any of your favorite one, our preference was Rohu. Machher jhol or machha jhola is a traditional spicy fish stew in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It is in the form of a very spicy stew that is served with rice.
Instructions to make Fish Paratha Machher Porota:
- Soak the Fish in White Vinegar & Salt for at least 3 hrs time or better- if it’s overnight & then put 1-2 whistles to it in a pressure cooker & drain the excess water (if any)
- Now in a chopper machine/mixer blender jar: put the steamed fish (roughly crumbled in hands), onions, chillies, ginger, garlic, salt, coriander leaves, boiled potatoes- everything together except the turmeric powder & red chilli powder & the garam masala and bhuna Masala Powder & blend well to a smooth/coarse paste (Any)
- Now, in a frying pan over a low-medium heat- sauté this paste by adding at this point, the turmeric & red chilli powder & the bhuna masala & garam masala powders and keep sautéing it for about 20 mins time or until it takes out the entire raw smell of the contents
- Allow it to cool down a bit… Meanwhile, prepare the dough for the parathas by adding the ghee moyan & 2 tsps salt to it & prepare a dough for any normal parathas (just that the dough-lets for making these Fish Stuffed Parathas will be doubled in size than the normal ones) but before preparing it, set it aside for at least 30 mins time
- Now, roll out two pieces of Roundish or even Triangular base out of the prepared dough & fill in the stuffings into one & cover the same with the other & then, gently roll it out very carefully as the raw parathas at this point are extremely soft and will tend to come out of the sides, while rolling out- if not done gently & carefully
- Now, fry the parathas- one by one according to your choicest shapes and sizes with desi ghee that adds onto it's extra flavours Serve it absolutely hot onto your platters with your desirable salads or raita
Machher jhol or machha jhola is a traditional spicy fish stew in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It is in the form of a very spicy stew that is served with rice. Bengali Fish Chop Or Machher Chop. Paratha is usually called as parota over here. The Parata they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make. This quick and easy porota (paratha) stuffed with chhatu (sattu) is something we always take with us on train/flight journeys.
So that’s going to wrap this up for this special food fish paratha machher porota recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
