Bengal’s Poush Parbon celebrates the harvest season, signified with special sweets and savourites made with harvested rice. The delicacies are a hot favourite as long as the winter chill lasts. But what if someone innovates on these delectable items and serves them all year round? Pithe Bilashi’s Nabanita Chakraborty has conjured up a special recipe. Her crispy Moong Puli makes an amazing afternoon snack, to be tried at home or ordered from Pithe Bilashi counters around the city.
For those who like to try out new things at home. Here is the recipe:
Ingredients (for 4 pieces of Moong Puli):
250g Sona Moong Dal
500g Bhetki fillet
1 tbsp Onion paste
1 tbsp Garlic paste
1 tbsp Ginger paste
Refined oil
2 tbsp Ghee
Salt to taste
Method:
Boil bhetki fillets and debone them
Heat oil in a pan and add the onion, garlic and ginger paste
Add the deboned fillet with the paste and fry it well
In another pan boil the moong dal and mash it into a tight paste
Make a cup of the moong paste and stuff it with the fried fish
Close the cup and deep fry it. Add ghee at the end of frying
Serve hot with sauce or dip
