Bharlela Paplet | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana

Pomfret stuffed with coconut green chutney, coated and fried.

BHARLELA PAPLET

Ingredients

4 large pomfrets (paplet)
1½ cups scraped fresh coconut
5 green chillies
2-3 garlic cloves
1 inch ginger, peeled
½ cup chopped fresh coriander leaves
2-3 tablespoons chopped fresh mint leaves
2 tablespoons lemon juice
Salt to taste
Oil for shallow-frying
¼ cup rice flour
1 medium onion
1 lemon
A fresh mint sprig for garnishing

Method

1. Clean the pomfrets and slit them horizontally with one side intact to make pockets. Wash them.
2. Put coconut in a grinder. Add broken green chillies and garlic cloves.
3. Roughly chop ginger and add to grinder alongwith coriander leaves, mint leaves and grind into a coarse mixture.
4. Add 1 tablespoon lemon juice to the grinder and grind again. Add some water and grind into a thick and smooth paste. Transfer in a bowl.
5. Take pomfrets on a plate and apply remaining lemon juice and salt inside the pocket and outside of each pomfret.
6. Heat some oil in a non-stick pan.
7. Put rice flour on another plate. Add salt and mix well.
8. Apply the ground paste inside the pockets and outside of each pomfret and coat them with rice flour mixture.
9. Place the prepared pomfrets one by one in hot oil and shallow-fry for 7 minutes on each side.
10. Cut the onion into thin roundels and separate into rings. Slice the lemon.
11. Garnish with a mint sprig and serve hot with onion rings and lemon slices.

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