Chitol Machher Muithya-Bengali Chitol Fish Dumplings

Chitol (Indian featherback) is a prized fish in Bengal and Assam. Chitol machh'er muithya is essentially a dumpling made from the flesh scraped out of the extremely bony dorsal side (called "gaada" in Bengali) of the fish. Chitol'er muithya has a very meat-like, springy, squeaky texture-almost like a good German wurst. This is very much a Bangal (East Bengali immigrants to India) delicacy made on special occasions.
The preparation requires some patience, but it is not technically difficult. If you practice scraping the flesh out of the gaada once, you will get a sense of how the bones are laid out, and how to gently get the meat out without upsetting the layout of the bones. If you scrape indiscriminately, or apply too much pressure in the beginning, the bones will go in every direction, making it very difficult to separate the bones out later from the mince. In short, it really is not as hard as it looks. Just takes a bit of time.
We hope you give this a try.
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[@SreemoyTalukdar]

আহা! রান্না টা দেখে মন ভরে গেলো.. আমরা কাঠ বাঙাল, তাই ঠাকুমার হাতে মুইঠ্যা (মুঠো) ঠিক এভাবেই রান্না হতো, মনে আছে। ধন্যবাদ তোমাদের, for opening one precious window of my memory

[@srimalaypayne260]

We use mustard oil for whole cooking which makes the whole flavour awesome. Further, the muithyas are not mixed with potato and maida and are shaped somewhat round (in order to justify the name which literally means shaped with palm and fingers of hand) and gently boiled after mixing with spices. The muithyas are shallow fried in order to avoid making them chewy by deep frying. Of course, this classic dish has got different style of cooking in all Bengali household. Nice video during puja for people to try this dish.

[@thelostsoul4523]

I have had both kinds - mixed with potatoes and not mixed. I found without potatoes, the muthias are more chewy and lack softness. Mixing with potatoes makes it softer and deep frying gives it a crispy outside and soft inside.

[@shreyabasu9586]

We too do not use maida or boiled potatoes to make the muithyas.

[@shamitapoddar5696]

Alu ditai hobe ..tobe amer mone hoy maida na dila o cholbe ..mixing potato is part of the recipie.

[@sharmilagupta904]

Potatoes are necessary but not maida!using potato it will be soft

[@kakolitagore6181]

Yes mustard oil is infact a must even while frying te boiled cheetol keema

[@pubalichakraborty482]

অবশেষে ফিরল সেই কাব্য। পুরনো ছন্দে পুরনো বর্ণে আর পুরনো গন্ধে।

[@irdalin_006]

My mom taught me to make this dish and this video brings back so many memories. Especially scraping the fish off the bones part kinda made me tear up a little. Because I always did that part for my mom back home and she used to be so proud of how meticulously I did that. Now a thousand miles away from home, I miss this dish like hell.

[@chayanikahazra1915]

This is such a nostalgic dish for me. My 'bangaal' Daadu absolutely adored this dish when he was with us. Ah, you guys brought all those Nostalgia. 💞

[@gourirrannaghar]

👍👍

[@pallabikamandal]

We make a fish stock from the bone and skin and use it for the gravy. It makes the gravy really thick and gelatinous . Maida in muitha and deep frying makes them chewy. Nice video ..

[@gourirrannaghar]

👍👍

[@SoumyaSarkar]

I was thinking the same about the remainder of the fish. Boiling the carcass it and straining the stock will be more productive use of this amazing fish.

[@niveditasen6496]

My mother used to cook this occasionally in exactly the same way, although I don't think she put the dhania and jeera powder in the muthiya itself, probably in the curry. the remaining bones has quite some flesh which cannot be scaped off without getting the bones, and she used to make a delicious "kanta chorchori" with it using just onions, brinjal and mustard paste. I still dont know which I used to prefer - the Muthiya or the Chorchori !!! Thank you for sharing this wonderful recipe

[@pranamitamukherjee9144]

Anjali, luchi - cholar dal and now a video from you guys. My Astami sorted for this year.🤩

[@tapemaj]

This used to be such a difficult recipe during my late Mashis time in the ‘70’s . Need to try it on my next trip to Mumbai . You at Bong Eats have displayed your culinary skills yet again … Bravo Good wishes from London ..

[@anuradhabanik6658]

Deep frying the muitthas make them chewy,,, shallow fry on oil prevent this & keep soft muitthas

[@ananyasarkar3004]

ইনসিয়া দি, কি সুন্দর করে মাছ টা মাখালে আর গোল গোল বল তৈরি করলে ☺☺🤗🤗 তারপর gatte আর patra এর মত রোল করে steam করলে... খুব মজা লাগছিল দেখতে। Every videos of Bong Eats justifies cooking. Lots of love.

[@gourirrannaghar]

👍👍

[@sharmistthadutta]

অসাধারন প্রস্তুতি। এক্কেবারে গুছনো পরিষ্কার কাজ। মুইঠl গুলো অপূর্ব হয়েছে। অনেকদিন পর বেশ ভালো লাগলো ইনসিয়া' র দক্ষ হাতে র কারিগরি দেখতে💖 পুজোর অনেক অনেক শুভেচ্ছা ও ভালোবাসা entire bongeats পরিবার কে💖💖

[@jediknightnamek]

I could probably never make this dish myself. But I do appreciate the high quality video content. 👍

[@CorcorDC]

We don't even get the right fish in Ireland (or even all of Europe) . 😭

[@tarunsaraswat2534]

😭😭😭😭😭😭😭😭😭

[@KartikeyyySingh]

I have stayed in Kolkata for over 10 years , and I had to say , there is a different charm in kolkata’s fish market💞

[@bony0889]

Being a 'bangaal' this dish feels like a major nostalgia trip!

[@jaysankhyabanerjee2588]

The most authentic bengali food blog that I have ever come across. Kidos

[@anirbanmanna3343]

মুঠোই তো হলোনা বাবা, তাহলে আর মুইঠা নাম হোলো কি কইরা? এতো চিতল সসেজ হইয়া গেলো গিয়া...

[@abhilashasarma7545]

My grandma makes this this every winter! And I am from Assam. It is a delicacy enjoyed in Assam as well!

[@ishanidas4524]

Assam has many bangal people that is why😄its not authentic to the assamese

[@abhilashasarma7545]

@@ishanidas4524 “enjoyed in Assam as well” i don’t see where I mentioned it being “authentic to the Assamese”

[@ruchira2606]

Wonderful to see such a recipe which is getting lost in this fast paced life. My parents make kata chorchori with the remains of the chitol skin and that is devoured with more relish than the muithya or chitol macher kola torkari.

[@Chitrakala.amrita]

Agreed the kata chorchori is to die for

[@MadhumitaChoudhury-ym9cq]

My maa used to make this recipe, I have always been a fan of the delicacies prepared by her. Today,she is no more with us. I never learnt this recipe from her while she was alive, but today when she's no more I'm going to prepare it❤

[@sumitsengupta9947]

আহা চমৎকার .... দারুণ সুন্দর রান্না ... পর পর স্টেপ গুলো একদম সঠিক ... ❤❤ শুধু কাঁটা আর শিরদাঁড়া দিয়ে চচ্চড়ি দেখিয়ে দিলে আর কিছু বাকি থাকত না 👌👌

[@AaRBiTt]

এটা কিন্তু একেবারেই ঠিক হল না! এই রান্নাটা ভয়ানক কঠিন, but you made it look as easy as Sachin Tendulkar used to make batting look easy!! This video must carry a disclaimer notice, যে follower রা fail করলে কর্তৃপক্ষ দায়ী নয়! 😜

[@atanughosh2052]

Cooking is an art. If you differ with the procedure and have better suggestions, then go ahead. Do a video on same item. Put the link here, and we will be enriched through your recipe. Thanks in advance Paul babu.

[@raynaghosh177]

Muitha banano sotti ekta art - thik i bolechen ranna ta voyonok kothin. Muitha dekhte round round hoy

[@madhumitasantra9336]

@@atanughosh2052 you didn't understand his point. He is appreciating the effort of the video.

[@rrahashya]

Hahahaha

[@girirajmanna3968]

Akmot

[@sangamitrasenchaudhuri6172]

Just love the presentation.This way my mother also used to prepare the dish.Thanks for the musical background.

[@zakirahmed8014]

There's a similar dish in Borishal region of Bangladesh called chitol mach er kofta. The gravy is a beautifully rich coconut curry.

[@anuradhadas5804]

Every video of Bong eats is a visual treat to the eyes. 🥰

[@binitachaudhury9413]

জিবে জল এসে গেল, মাছ ছাড়ানোর পদ্ধতি টা সত্যিই অনবদ্য।

[@evamitra2005]

As usual, excellent. Garlic paste banabar technique ta dekhte darun lagchilo.👌👌 Happy Durga pujo.

[@chaitidutta2975]

I am first, delicious muitthya recipe, subho maha astomi 👌👌😃😃

[@eemuos]

Kudos to you guys putting so much of hard work making this delectable recipe 😊subho ashtami

[@paromanag2601]

Ranna ta kintu khubee kothin. Amar ma k korte dekhtam... But tomra eto sundor kore sekhao.... Mone hochhe just a cake walk ❤️

[@nargiskhanam9113]

Nice recipe. This one is different from my version that I have learned from my mother. We don't use any potato in the kofta. We make round kofta and don't fry it in deep oil. This version looks very different. Hope to try it sometimes. Thanks for uploading the recipe.

[@nandinighosh7781]

Anekbar mone hoyechhe apnader theke jodi ei recipe ti pai!🙂... Thank you 😊

[@SlyBunnyDumbFox]

Saptarshi dar videography ta valobasa❤️

[@sarkar2o5527]

আমি আমার মায়ের থেকে শিখেছি । আহা কি অসাধারন লাগে খেতে ।

[@debaratimukherjee4476]

শুভ মহাঅষ্টমী🌼😇❤️ Love your job (cooking ❤️) guys ❤️🤗😌🙏

[@Indianvloggersneha651]

Osadharon......suvo bijoya...... opekkha kore thaki apnader video jonno ....lv from Kolkata ❤️❤️❤️❤️❤️apnader video joto dekhi tao notun mone hoy....onek ranna sikhe gelam apnader video dekhe

[@Lifestyle8]

Shobai k Maha Astami er onek shubhechchha... Valo katuk agami din gulo.. ✨❤🙏

[@shrabanimitra3548]

I have two questions- 1. Why did you use vegetable oil and not Mustard oil? 2. Why did you add ginger later and not when you were frying onion and garlic?

[@hridayamusings4445]

Long frying of ginger in oil gives a subtle bitter taste … even i have seen my mother avoid frying ginger for long …..

[@samarpitabhattacharya5953]

@@hridayamusings4445 frying and whisking with spices in oil on fire is different

[@debolinadutta7768]

Amr baba eta khub banae and ami wait korechlm tomader version ta dkhbo bole😊😊 darun laglo❤️

[@allinonewithasha9995]

Asadharon hayeche rannata,

[@kaberidas7458]

Looking so delicious 😋 😍 👌 I will surely make it tomorrow

[@madhubantipatil137]

Akkebarey durdhorshho....opurbor oporey...kono kotha nei ...byassssss

[@sanjuktasengupta2896]

Aj korlam ranna ta. Oshadharan hoyeche sudhu matro tomader jnno..ato sundor protek jiniser measurements diye ranna korle valo to hobei..Thank you Bong eats

[@mitadey5409]

Fantastic process to get the flesh👍👍love it👌👌I will must try❤️❤️🙏🙏

[@jyotiparija6482]

Loved the way u scraped the fish .. Receioe looked awesome Thank you.. 😊

[@CookingHouseByBithi]

*_Really looks so tasty & delicious_*

[@sroy2078]

Watching at 1am and feeling hungry. A very difficult dish to make so I don't usually ask mom to make even though I really love it a lot! Btw loved this video ❤️❤️very skilled undoubtedly. ❤️

[@NonstopChulha]

Whole experience of fish really Thank you Sir....looks yummy

[@sushantododo]

wonderful... thanks for sharing this. would definitely give it a try... your channel is truly amazing. and food being the left right center of it is what makes it absolutely amazing to watch. Your content deserves true appreciation.. thanks again for sharing this wonderful recipe :)

[@dipikamondal6840]

I just love your asmr type of vdos❤

[@bidishamaitra691]

Asadharan hoyeche

[@CookKar]

Yumm.. Delicious.. Mouthwatering.. Super Tempting 😋😍👌❤️😊

[@aranibanerjee]

Great recipe. In a version my Bangal MIL makes it, she uses garlic in the kofta and egg instead of flour as a binder. Tried your version and it is a clear winner. Cheers❤

[@ranajitapandit6805]

I dont know the taste or how it will be , but one thing i can say , I really appreciate the amount of hard work you have put into... Hats off to your hard work.

[@BengaliPantry.-06]

একেবারে authentic way.অসম্ভব।।

[@agnivaroy9982]

I was waiting for this recipe from you and finally it came. Thank you Bong eats

[@mautusighose8544]

Beautiful recipe ...thanks for sharing this...happy puja👍

[@souptikbiswas6603]

If you use the fish spine in the stock, it will become further delicious! Also would shallow frying be better than deep frying?

[@BongEats]

We use the skin and bones for a delicious kata chochchori. Deep frying at a high temperature is our preferred method because it browns the outside quickly without cooking the insides too much. Takes less time than shallow frying in batches too.

[@gitanjaliroy6235]

@@BongEats post video of the katachochori too

[@thelostsoul4523]

@@BongEats absolutely agree with the deep frying part. The idea is to just have a crispy outside and soft inside. Also, my mom used to use the spine and skin part to make a delicious chaal chochori with aloo and begun! Yum!

[@parijat_sen]

That kata chachchari with eggplant can even give tough fight to the muithya itself

[@thelostsoul4523]

@@parijat_sen true!

[@antarasaha8276]

Ostomi te eto sundor recipe😋😋😋

[@Nazia_the_music_lover_]

Just loved it 🧡💚❤️

[@soumyabratapaul8151]

As always, brilliant!

[@DrBrunoRecipes]

Lovely recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@KarabisCuisine]

Looks so testy and delicious 😋 Nice preparation and good presentation Stay safe and blessed Have a great day Happy Durga Puja

[@bangaliboysuvro]

এখন রাত্রি ১২:৩০ এ আমি আর মা বসে বসে এটা দেখলাম। অপেক্ষা করছি কাল সকাল হলেই বাজারে ছুটব।

[@shimMakepeace]

I love chitol maas. Bangladesh/Bengali food is the best in the world!

[@ShobhasFoodMazaa]

Loved this preparation.

[@Rishi-ml8ib]

Ekdomi tasty hoyechhe 😍

[@DUTT-kd8rh]

Awesome much awaited recipe

[@nawsinfarzana5143]

I just love your passion of cook. Wishing you a very good luck from 🇧🇩..

[@manashbhattacharjee522]

Brilliant! The cutting of the fish was also authentic. These days fishmongers keep the backbone on the other side to increase the size of the "koor" (slices of the stomach of the Chitol) with which the "chochchori" (mustard sauce curry) is made. By the way what have you done to the leftover skin and bones after making the "Muithya" (from closed fists(?) or "Kola" as Sylhetis say (probably because the logs resembles the shape of banana)? Baangals don't throw them away!

[@debikachakraborty9609]

Thank god u finally did this recipe

[@malinibanerjee6405]

Can't wait to make this. Lovely.

[@mekhlachakraborty3896]

You guys are amazing 😍

[@NotunShongshar]

Dekha jibva jol chole elo 😋😋😋👌👌👌

[@meandourlife]

Awsome. Wanted to learn it n u posted.

[@priyankapaul1328]

Tomader 2 jon ke suvo mahastami😘😘.....ei pujo atmosphere e erokom ekta apurbo dish amader upohar dewar jonno tomader onek dhhonnobad......amar rasun er paste bananor process ta khub valo legeche......kintu ami maacher kaata charanor process ta clearly bughte parini

[@Teacoffeenmore]

Commendable must say. Quite a hard recipe. I am commenting and hitting like before even seeing it.

[@mishtimitra8952]

Easy recipe, I was waiting for u to post this recipe

[@hrithikghosh3317]

Apnader rannar video gulo khub valo lage dekte ❤️

[@priyakshee6049]

Khub sundor. mutho r shape kore banano dekhechi. adbhut sundor lage dekhte.

[@user-yv2vc7kk9g]

জিভে জল আনা এটা একটা রান্না 👍👍

[@arjitachatterjee6566]

দারুণ ❤️ + happy pujo to all⚡🤗

[@tanyadev1782]

I'll never make it. But I'm watching it nonetheless. And I know that I'll watch it many more times over days, months & maybe years. That's the attraction of Bong Eats. Thank you

[@bornfoodieiam]

That's looking scrumptious 👌

[@SoumyaSarkar]

Amazing presentation and finesse. Yummmm

[@abhijitJaySakshat]

Just one word ....brilliant..

[@azharnehal5707]

This looks delicious. Please try to make a video on mutton rezala. Thanks for your effort and sharing such amazing recipes.

[@uimaa]

How did @bongeats know I have chitol maach lying in my freezer? What an amazing video... Thank you

[@jollyshamsher9852]

Darun tasty chitol muittha

[@suchidas5609]

This recipe is same as my mother cook I like very much 😋 so delicious recipe

[@SarfarajShah]

Glad to see Bong Eats resuming its videos again.

[@AbCd-ym5jn]

Subho Moha Ashtomi. Love. Bong Eats

[@navaneetdey5064]

Koyekdin age ami ei recipe tar rqst kre6ilm Thnkssssssssssss a loooooooooot

[@krisd4814]

very nice...very homely preparation and home utensils used..no keta....I like it. keep it up boss.

[@ritushree0711]

Finally they fulfilled my request😍😍😍

[@prasantaroychowdhury3384]

Yummy 😋😋. Tasty 😋😋. Lovely ❤️❤️❤️❤️❤️

[@nabanitadey1137]

Sure to try during this festive season 😋

[@debjaniduttaray2204]

Awesome . Ma thamma used to cut the boiled muitha with suto. I miss her so much.

[@pietersenrahul0]

I dont usually like fish but when mommy makes. It's so tasty 😋

[@anuragbahadur5687]

muitha gulo puro sossage er moto lag6e.yummmmm 😋😋😋😋😋😋