So today, finally we decided to reach a mid-ground, and I could make the most delicious and tasty dal dhokli for me, and Tuna Patties and a side salad for Mitul. Hence, both of us were super happy to feast on our individual favorite foods!
Mitul has a lot of Goan colleagues, who keep making amazing (according to him) fish curries, fries, patties and more. As soon as he found out I was craving for Dal Dhokli, the first and instant request for his dinner was tuna patties! Mitul is amazing at guessing the ingredients in any dish and from his guesswork of what all his Goan colleagues add to the patties, I have tried to whip up this recipe. I still have to get a verdict on it. But as soon as I do, I will definitely post it here.
Now, as of me, I am not a big fan of Gujarati Dal Dhokli, instead the Maharashtrian version that my mom would always make, that I can live on! Here’s the version of her Dal Dhokli recipe. It is definitely a must try!
10 - 15 minutes
20 - 25 minutes
makes about 8 patties
2 tins, 180gms each
2 tbsp, chopped
1/4 cup, chopped
1 medium, finely chopped
1 - 2, chopped
egg white only
1/2 cup, fine / medium
Keep all the required ingredients handy. 2 tins of Tuna (in oil or brine), finely chopped medium onion, ½ cup finely chopped coriander leaves (including the stalks), 2 tbsp finely chopped mint leaves, 1 green chili de-seeded and chopped.
For the masala, ½ tsp garam masala, cumin powder, coriander powder, amchur powder and 1 large egg. About ½ cup of fine semolina to dip the patties in before frying.
If you plan to make them right away, then its not a problem, but if you plan to make them after a while, then make sure you refrigerate the patties, as they would give out water, otherwise.
When you want to fry the patties, in another large plate, take ½ a cup of fine semolina. Keep the patties in one hand and sprinkle the semolina on them, turn them over and sprinkle the semolina on the other side too. It is preferable to coat them this way, to prevent them from breaking apart, in case the tuna flakes are still too big.
Once the patties are covered with semolina, place them on the pan, especially on some curry leaves. Fry on both sides till they become golden brown and crispy.