Name: Mumma's style besan Ki macchli recipe by Kanupriya at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: For besan macchli structure :; Gram flour (besan) 2 cups; Turmeric powder 1 tsp; Salt to taste; Oil 4-5 tsp; garlic paste 1 tsp; Red chilli powder 1 tsp; Some warm water to knead a dough; Oil for fry; For Curry :; Mustard seeds 4 tbsp; Garlic paste or crushed garlic 2 tbsp; Chopped Tomatoes 4 medium size; Turmeric powder 1 tsp; Salt to taste; Kasuri methi 1 tsp; Panch foran 1 tsp; Mustard oil 2-3 tbsp; Kashmiri mirch powder 1 tsp

ABOUT Mumma's style besan Ki macchli RECIPE

Macchli is fish in hindi & this vegetarian delicacy is a traditional receipe from Bihar, which is cooked in mustard gravy and tastes like fish curry & shaped too, hence the name is! I have made an attempt to prepare this traditional way, just like my grandma & my mom used to make. You can add this to your vegetarian menu list in lunch parties.

Ingredients Serving: 6

For besan macchli structure :
Gram flour (besan) 2 cups
Turmeric powder 1 tsp
Salt to taste
Oil 4-5 tsp
garlic paste 1 tsp
Red chilli powder 1 tsp
Some warm water to knead a dough
Oil for fry
For Curry :
Mustard seeds 4 tbsp
Garlic paste or crushed garlic 2 tbsp
Chopped Tomatoes 4 medium size
Turmeric powder 1 tsp
Salt to taste
Kasuri methi 1 tsp
Panch foran 1 tsp
Mustard oil 2-3 tbsp
Kashmiri mirch powder 1 tsp

Instructions

Take a bowl make a tight dough of Gram flour adding all the ingredients like besan, turmeric powder, salt, garlic paste, warm water, oil and knead them.
Roll it and divide it into equal parts.
Make puri like round & fold like gujiya structure.
Now boiled 1 mug water in a kadahi and add salt.
After boiling add this besan gujiya.
Boil them for 4-5 mins and drain them, pat dry with the paper towel.
And cut into the pieces.
Fry them in a pan or Kadhai.
Now drain them and keep aside.
Now make a curry : grind the mustard seeds.
Heat the mustard oil in kadhai & put Panch foran when it started splutters, add grinded mustard paste, turmeric powder, salt, red chilli powder, garlic paste and stir well.
After 3-4 mins when raw smell of mustard goes off then add tomatoes and cover with the lid in low flame.
After 2-3 mins open the lid stir them and add kasuri methi in it. Mix well.
Cook untill the oil seperates from the mixture add Kashmiri mirch powder and water as per requirement.
Let them simmer for 3-4 mins in medium flame. Lastly added besan macchli in it.
Simmer for 2-3 mins in low flame and cover the lid.
After 2-3mins switch off the flame and garnish with chopped Coriander leaves.
Serve hot with the steamed rice or with hot chappati's.

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