Fish Egg Pakora (Macher Dimer Bora)
Fish Egg Pakora refers to a delectable appetizer or snack made from fish eggs. Also known as roe pakora, The dish involves mixing fish eggs, obtained from various fish species, with a spiced batter. The mixture is then deep-fried until the pakoras turn golden and crispy.
Ingredients
- 200 grams Fresh Rui Fish Eggs
- 50 grams Besan
- 3 tablespoons Rice Flour
- 1 piece Onion (chopped)
- 1 tablespoon Chili & Garlic Paste
- 1 tablespoon Turmeric Powder
- 2 pieces Green Chilies (finely chopped)
- ½ tablespoon Roasted Cumin Powder
- 5 tablespoon Refined Oil
- Salt to Taste
Accompaniment
- 2 tablespoon Green Chutney (prepared with coriander leaves, ginger, garlic, lemon, and green chili)
Instructions
- Mix cleaned Rohu fish eggs with chopped onion, green chilies, a small amount of turmeric powder.
- Next, I have added gram flour, rice flour and roasted cumin powder to mashed roe or fish eggs. Next it is time to add some salt.
- Use it up to your taste. With the help of a spoon, mix all the ingredients thoroughly.
- Make sure not to use water as after you are done with mixing, it will get a thick liquid texture. Leave the batter for 15 mins.
- Put a pan on the gas stove. Pour oil into the pan. Once the oil starts smoking, take a spoonful of the batter and add it to hot oil.
- You can also use your hand for the purpose. Reduce the flame; otherwise, the pakora will not be properly fried inside.
- After one side gets brown, turn them to the other side and let them fry for a minute.
- Put an oil absorbing tissue paper on a plate, take the fried fish egg pokoras out of the pan and place them on the plate.
- Repeat the process until the batter is finished. Serve the pokoras hot with green chutney and tomato ketchup.
Video
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Notes
- Freshness of ingredients is the key to make fish pakoras at home. Select fresh and firm fish eggs that are shiny and offers a distinct and pleasant aroma. Do not use those that have a strong fishy odor or are discolored.
- Be careful while cleaning the fish eggs, especially while removing impurities and any membrane. Rinse them under cold water cautiously so that the clutter of eggs does not break.
- Take time to make the batter for coating the fish eggs. You may adjust he spice levels according to your taste preferences. Check the consistency. If it is too thick, it may turn clumpy.
- When you are done with the mixing process, let the batter rest for about half an hour. This will help the flavors meld perfectly to enhance the taste of the fish pakoras.
- Be careful about the oil temperature. Ideally, it must be between 350-375°F (175-190°C). Too hot oil will burn them from outside and leave uncooked from the inside. I fry in batches for even cooking and right crispiness.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Egg Pakora (Macher Dimer Bora)
Amount per Serving
Calories
381
Calories from Fat 252
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
14
g
Cholesterol
294
mg
98
%
Sodium
1635
mg
71
%
Potassium
313
mg
9
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
468
IU
9
%
Vitamin C
4
mg
5
%
Calcium
168
mg
17
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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