Deep fried tikkis stuffed with prawns, Bombay duck and a masaledaar spice mix, served with some teekhi green chutney is the best choice for your evening snack.
STUFFED BOMBIL TIKKI
Ingredients
6-8 bombay duck (bombil), cleaned and washed
1 cup small prawns, cleaned, deveined and washed
1 tbsp oil + for greasing + for deep frying
2-3 green chillies, chopped
1 large onion, finely chopped
1 large tomato, finely chopped
Salt to taste
1 tbsp red chilli paste
2 tbsps grated raw mango
3 tbsps freshly chopped coriander leaves
1 tsp Tata Sampann Coriander Powder
¼ tsp turmeric powder
¼ tsp cumin powder
A pinch of red chilli powder
3 fresh red chillies
1 large potato, boiled, peeled and grated
2 eggs, beaten
Semolina for coating
1 tbsp black sesame seeds
1 tbsp white sesame seeds
Green chutney to serve
Mint sprigs to serve
Lemon wedges to serve
Method
1. Heat 1 tbsp oil in a non-stick pan, add green chillies, onion and tomato. Sauté well. Add salt and mix well.
2. Add red chilli paste and mix. Add raw mango and mix well. Add 1 tbsp chopped coriander and mix well. Cook till mixture is pulpy.
3. Add Tata Sampann Coriander Powder, turmeric powder, cumin powder, red chilli powder and sauté well.
4. Add 2 tbsps water and mix, cook for 1-2 minutes. Add small prawns and mix well. Cook for 2-3 minutes or till the mixture dries. Take it off the heat and allow to cool to room temperature.
5. Meanwhile, cut the fish in half and discard the bone. Cut into small pieces and transfer into a chopper.
6. Break and add fresh red chillies in the chopped. Add remaining chopped coriander and process it to a coarse paste and add potato, salt, and process till well combined. Transfer into a bowl.
7. Take beaten eggs in a bowl and semolina in a plate. In the same plate, add black sesame seeds, white sesame seeds and sprinkle chopped coriander, salt, and mix well.
8. Grease your palms with oil, take a portion of the fish mixture and make a cavity in the center. Stuff it with a portion of the prepared prawns mixture. Bring the edges to the center and seal it. Shape it into a ball.
9. Dip the ball into the beaten eggs and roll into semolina. Coat from all sides, dip in the eggs again and coat again with semolina. Slightly flatten it to shape it like cutlets and set aside.
10. Heat sufficient oil in a kadai, drop in the prepared cutlets and deep fry till golden brown and crisp. Drain on an absorbent paper.
11. Serve hot with green chutney, mint leaves and lemon wedges.
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