Fish Egg ( Fresh Fish Roe) fritters ((Machhali ke ande ke Pakode)

• Servings: 2
• Preparation time: 10 minutes.
• Frying time: 10 minutes.
• Cooking time: 10 minutes.
• Total time: 30 minutes.

“Fish Egg fritters”, popularly known as “Maachh ke ande ka Kach”, hold a special place in Bihari cuisine, especially during the monsoon season when fresh fish egg (roe) is in abundance in local markets.

In many Bihari houses, these fritters are beloved teatime snacks, deep-fried until golden brown and served piping hot with a cup of masala chai. These fritters turned out to be the perfect monsoon indulgence, crisp and bursting with flavour in every bite with Green Chutney or a pungent mustard dip.

What makes them so popular is their burst of flavour. Inspired by this traditional treat, I added my own touch by adding poppy seeds (posto/ khus-khus) into the mixture.

The nuttiness of the poppy seeds elevated the fritters to a whole new level, gave them a unique, melt-in-the-mouth quality.

It’s a humble yet flavourful dish that brings back memories of rainy evenings, family chats, and the comforting aroma wafting from the kitchen.

Fish egg fritters are a cherished delicacy in many coastal and riverine cuisines too.

Ingredients:

• Fish egg: 150-200 gm
• Besan (chick pea flour): 2 tablespoon
• Onion: 1 no.
• Green Chilli: 5-6 no.
• Fresh coriander leaf: 2 tablespoon (chopped)
• Garlic paste: 1/2 teaspoon.
• Salt: ½ teaspoon (as per taste)
• Poppy Seed: 1 tablespoon
• Ajwain(Carom Seed): 1/2 teaspoon
• Coriander Cumin Powder: 1 tablespoon
• Black Pepper:  15-20 no.(as per taste)
• Turmeric Powder: 1/2 teaspoon
• Fresh lemon juice:  1 tablespoon .
• Curry leaves: 1 twig.
• Oil: for deep frying

Preparation:

1. Chop onion,  2-3 green chilli and coriander leaves to fine pieces, keep aside. In a big mixing bowl, add Besan, fish-egg and all ingredients; mix well. Fritter batter is ready to fry.

Method:

1. Heat the oil in a wok/ kadhai; Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon; drop the batter into the oil, deep fry on medium flame, when they start to come up (after couple of minutes) slowly turn over. Fry till it becomes golden brown on all sides (about one minute). Fry remaining batter in the same way keep aside.
3. Fry some curry leaves and green chilli to decorate the recipe.
4. Now fish egg fritters is ready to be served.

   

   

   

   

   

   

   

   

   

Fish Egg ( Fresh Fish Roe) fritters ((Machhali ke ande ke Pakode) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.