Recipe of Award-winning Fish Paratha Machher Porota

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The ingredients needed to make Fish Paratha Machher Porota:

1. Take 250 gm Rohu/Katla/Basa Fish (Fillet/Boneless/De-Boned at Home itself)
2. Get 1 1/2 tsp Salt
3. Get 2 tsp White Vinegar
4. Prepare 300 gm Water (To Boil the Fish)
5. Make ready 3 Boiled Potatoes (Medium)
6. Take 1 Onions Finely Chopped
7. Get 2 Green Chillies Finely Chopped
8. Get 10-12 Garlic cloves Finely Chopped
9. Prepare 1 inch Ginger Finely Chopped
10. Get 1 tsp Garam Masala Powder (Homemade)
11. Get To Taste Salt
12. Prepare 1/2 tsp Red Chilli Powder
13. Prepare 1/4 tsp Turmeric Powder
14. Prepare 2 tsp Freshly Chopped Coriander leaves
15. Take 1 pinch Nutmeg Powder
16. Get 3 Cups Maida/all-purposeflour (Can mix both Maida & Wheat Flour in the ratio of 1:1)
17. Make ready as needed Cooking Oil/Ghee (For Frying the Parathas)
18. Prepare 2 tbsp Desi Ghee For the Moyan

This is Egg Paratha means paratha made with egg,spices & maida. This is a very healthy & tasty breakfast for them who are really bored with their regular breakfast with Cuisine : Bengali. Bengali Fish Chop Or Machher Chop. Paratha is usually called as parota over here.

Instructions to make Fish Paratha Machher Porota:

1. 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)
2. 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)
3. 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
4. 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
5. 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
6. 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

Bengali Fish Chop Or Machher Chop. Paratha is usually called as parota over here. The Parata they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make. The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. If Rohu fish is not available in your area, you can use Katla Maach (Katla fish) or any of your favorite one, our preference was Rohu.

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