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We hope you got benefit from reading it, now let’s go back to fish paratha machher porota recipe. You can cook fish paratha machher porota using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Fish Paratha Machher Porota:
- Provide 250 gm Rohu/Katla/Basa Fish (Fillet/Boneless/De-Boned at Home itself)
- Provide 1 1/2 tsp Salt
- Prepare 2 tsp White Vinegar
- Use 300 gm Water (To Boil the Fish)
- You need 3 Boiled Potatoes (Medium)
- You need 1 Onions Finely Chopped
- You need 2 Green Chillies Finely Chopped
- Prepare 10-12 Garlic cloves Finely Chopped
- Take 1 inch Ginger Finely Chopped
- Use 1 tsp Garam Masala Powder (Homemade)
- Take To Taste Salt
- Take 1/2 tsp Red Chilli Powder
- Prepare 1/4 tsp Turmeric Powder
- Take 2 tsp Freshly Chopped Coriander leaves
- Take 1 pinch Nutmeg Powder
- Take 3 Cups Maida/all-purposeflour (Can mix both Maida & Wheat Flour in the ratio of 1:1)
- Get as needed Cooking Oil/Ghee (For Frying the Parathas)
- Take 2 tbsp Desi Ghee For the Moyan
Steps 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
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