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fish roe cutlet, fish roe recipe, fish roe cooking, mackerel roe, fish roe fry, gaboli, gaboli dangar
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5 from 1 vote

Fish Roe Cutlets | Gaboli Dangar

Course Appetizers, Sides, Starters, Snacks
Cuisine Goan, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cutlets
Author Raksha Kamat

Ingredients

  • 1/4 cup fish roe or fish roe from 5 mackerels, cut into pieces
  • 2 tablespoon onion finely chopped
  • 1 tablespoon chickpea flour / besan
  • 1/2 tablespoon rice flour
  • 1 tablespoon tamarind paste see notes
  • 3 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon grated coconut smashed with mortar pestle
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 3-4 tablespoon oil
  • To taste Salt

For Marination:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/4 teaspoon Salt

Instructions

  • Marinate the fish roe by applying the ingredients meant for marination.
  • Take a mixing bowl and add chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, grated coconut and finely chopped onion and fish roe pieces.
  • Add tamarind paste and salt and mix well using finger tips. The dough should not be watery nor too dry.
  • After mixing, make small balls from the dough and place them on a plate. The dough balls should not crack.
  • Now take a frying pan and spread 1 tablespoon oil.
  • Take 1 dough ball on your palms and flatten with finger tips and immediately place the cutlet on the frying pan..
  • Similarly place the other dangars on the frying pan.
  • Shallow fry on both sides till the dangar become dark brown in colour. The entire cutlet won’t turn brownish, just some parts of it turning brownish is fine.

Notes

  • Always cook on low flame.
  • If dough becomes watery, add more gram flour. If it becomes too dry, add ½ teaspoon water and mix.
  • If you don’t have rice flour, soak 1 tablespoon rava(semolina) in water in 1 tablespoon water and then add it to the mixture.
  • You can grease your palms with oil while flattening the cutlets on palms.
  • Don’t worry about shape.
To make tamarind paste:
  • Soak marble sized ball of tamarind in water for 30 minutes. After soaking, squeeze and extract pulp. Discard the solids.