COMMIS I CHEF ,
PEERLESS INN, DURGAPUR
Quantity – 4 Portions
| Ingredients | Weight (gm) |
| FISH MINCE | 250 |
| MUSTARD OIL | 100 |
| CUMIN POWDER | 15 |
| TURMERIC POWDER | 5 |
| BLACK PEPPER POWDER | 10 |
| POTATO | 150 |
| GREEN CHILLY | 20 |
| DHANIA PATA | 10 |
| ONION | 100 |
| KAJU | 50 |
| KISMIS | 50 |
| AAM SATTA | 100 |
| DAHI | 100 |
COOKING METHOD: –
Ø  MIX NICELY MASH POTATO & MINCE FISH TOGETHER
Ø  ADD GRATED  ONION , GREEN CHILLI, BLACK PEPPER POWDER ,DHANIA PATA AND SALT TO TASTE
Ø  MAKE A NICE MIXTURE ALL TOGETHER
Ø  CHOP KAJU, KISMIS, AAM SATTA AND MAKE STUFFED BALL WITH THE MIXTURE
Ø  GOLDEN FRIED THE BALL
Ø  MAKE A BROWN GRAVY WITH ONION, DAHI AND AAM SATTA.
Ø  AND SERVE HOT
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