Name: Odia Machha Bara
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Bhetki Fish, steamed, entirely deboned, and finely flaked; 100 g Boiled Potato, mashed smoothly to bind the fish; 1½ tsp Ginger-Garlic Paste; 1 tbsp Green Chili Pepper, finely chopped for sharp coastal heat; ½ tsp Ground Turmeric; 1 tsp Panch Phoran, Bengali/Odia five-spice blend, dry roasted and crushed slightly; 1 tsp Salt, to taste; 3 tbsp Rice Flour, provides extreme crispness without needing breadcrumbs; 1 cup Mustard Oil, for traditional deep frying, imparts a pungent kick

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: High

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Ingredients

250 gBhetki Fishsteamed, entirely deboned, and finely flaked
100 gBoiled Potatomashed smoothly to bind the fish
1½ tspGinger-Garlic Paste
1 tbspGreen Chili Pepperfinely chopped for sharp coastal heat
½ tspGround Turmeric
1 tspPanch PhoranBengali/Odia five-spice blend, dry roasted and crushed slightly
1 tspSaltto taste
3 tbspRice Flourprovides extreme crispness without needing breadcrumbs
1 cupMustard Oilfor traditional deep frying, imparts a pungent kick

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

In a mixing bowl, combine the flaked, steamed Bhetki fish with the mashed boiled potato. Mix them well until they integrate.
Add the ginger-garlic paste, chopped green chillies, turmeric, crushed panch phoran and salt to the fish. Knead it well so the spices go through evenly.
Take small portions of the seasoned fish mixture and shape them into small, slightly flattened round discs (baras).
Spread the rice flour on a flat plate. Coat each shaped fish disc lightly but evenly in the dry rice flour, shaking off any excess.
Heat the mustard oil in a deep frying pan or kadhai until it reaches its smoking point. This removes the raw pungency of the oil. Reduce the heat to medium-high.
Carefully slide the coated baras into the hot oil in small batches. Do not overcrowd the pan, as it will lower the oil temperature and make them greasy.
Fry undisturbed for 2-3 minutes until the bottom sets into a firm crust. Gently flip and fry the other side.
2–3 min
Continue frying until the baras achieve a rich, deep golden-brown color and a highly crispy texture all around.
Remove with a slotted spoon, drain on paper towels to remove excess oil, and serve immediately.

How to tell it's done

A shatteringly crisp, rice-flour shell encasing a steaming, tender, intensely savory, and spiced flaked fish center.

Getting it right

Tip

The magic of this Odia delicacy lies in the roasted 'Panch Phoran'. Crushing it slightly before adding it to the mix releases essential oils that define the flavor profile of the dish.

What to serve it with

Serve intensely hot as an appetizing starter. Pair it with a pungent mustard sauce (Kasundi) or a simple squeeze of lemon and sliced green chillies.

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