- Bilkul Online | Sunday Special
- By Sakina Sharib
Weekends are made for good food, relaxed moments and flavours that bring everyone to the table. This week, The Weekend Platter brings you two delicious favourites with a desi twist—crispy and spicy Amritsari Fish Fry and creamy, flavour-packed Makhani Paneer Rolls. One makes a perfect starter, the other a satisfying meal—both are easy enough to prepare at home and tempting enough to make your weekend extra special. So, roll up your sleeves and let the weekend feast begin!
🐟 Amritsari Fish Fry
Crispy, spicy and bursting with Punjabi flavours
Serves: 3–4 | Preparation: 20 minutes + marination | Cooking: 15 minutes
Ingredients
- 500 g boneless fish fillets, preferably firm white fish
- ½ cup besan (gram flour)
- 2 tbsp cornflour
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp ajwain (carom seeds)
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2–3 tbsp water, as needed
- Oil for shallow or deep frying
- Chaat masala and lemon wedges to serve
Method
- Wash and thoroughly pat dry the fish pieces.
- In a bowl, mix besan, cornflour, ginger-garlic paste, lemon juice, ajwain and all the spices.
- Add a little water to make a thick coating, not a runny batter.
- Add the fish and coat each piece well. Marinate for 20–30 minutes.
- Heat oil in a pan. Fry the fish pieces over medium heat until golden, crisp and cooked through.
- Drain on kitchen paper and sprinkle with chaat masala.
Bilkul Tip: Patting the fish completely dry before marinating helps the coating stick better and turn extra crisp.
Serve it with: Mint-coriander chutney, onion rings and lemon wedges.
🌯 Makhani Paneer Roll
Creamy, spicy and perfect for a lazy weekend meal
Serves: 3–4 | Preparation: 15 minutes | Cooking: 20 minutes
Ingredients
For the paneer filling
- 250 g paneer, cut into strips or cubes
- 1 tbsp butter
- 1 small onion, finely sliced
- 1 capsicum, thinly sliced
- ½ tsp red chilli powder
- ½ tsp garam masala
- Salt to taste
For the makhani sauce
- 2 medium tomatoes, chopped
- 1 tbsp butter
- 1 tsp ginger-garlic paste
- ½ tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp fresh cream
- Salt to taste
- ½ tsp sugar, optional
For the rolls
- 4 rotis or parathas
- Thinly sliced onions
- Fresh coriander
- Green chutney
- A little mayonnaise or cream, optional
Method
- Heat butter and sauté the tomatoes with ginger-garlic paste until soft.
- Add chilli powder, garam masala and salt. Cook for another 2–3 minutes.
- Blend the mixture into a smooth sauce. Return it to the pan and add cream and, if needed, a little sugar.
- In another pan, heat butter and sauté onion and capsicum.
- Add paneer, chilli powder, garam masala and salt. Toss for 2–3 minutes.
- Pour in a few spoonfuls of the makhani sauce and mix until the paneer is nicely coated.
- Warm a roti or paratha. Spread a little green chutney, add the paneer filling, sliced onions and coriander.
- Roll tightly, wrap in paper or foil and serve hot.
Bilkul Tip: Don’t overcook the paneer. A quick toss keeps it soft and juicy rather than rubbery.
Weekend Twist: Add a little grated cheese before rolling and toast the wrap on a hot pan for a delicious cheesy version.
- You can also send a maximum of two recipes, subject to editorial approval. They have to be original and accompanied with images if possible. Send at editorbilkul@gmail.com
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- Happy Cooking!
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