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

[@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.

[@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]

👍👍

[@pubalichakraborty482]

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

[@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

[@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.🤩

[@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💞

[@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]

👍👍

[@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]

😭😭😭😭😭😭😭😭😭

[@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💖💖

[@sangamitrasenchaudhuri6172]

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

[@bony0889]

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

[@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

[@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.

[@eemuos]

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

[@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”

[@jaysankhyabanerjee2588]

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

[@anuradhadas5804]

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

[@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.

[@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

[@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❤

[@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

[@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. ❤️

[@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 :)

[@jyotiparija6482]

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

[@zakirahmed8014]

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

[@binitachaudhury9413]

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

[@debaratimukherjee4476]

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

[@dipikamondal6840]

I just love your asmr type of vdos❤

[@mitadey5409]

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

[@nawsinfarzana5143]

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

[@mautusighose8544]

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

[@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

[@agnivaroy9982]

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

[@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 👌👌

[@evamitra2005]

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

[@DUTT-kd8rh]

Awesome much awaited recipe

[@NonstopChulha]

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

[@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

[@ShobhasFoodMazaa]

Loved this preparation.

[@BengaliPantry.-06]

একেবারে authentic way.অসম্ভব।।

[@allinonewithasha9995]

Asadharon hayeche rannata,

[@KarabisCuisine]

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

[@kaberidas7458]

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

[@CookKar]

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

[@soumyabratapaul8151]

As always, brilliant!

[@debolinadutta7768]

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

[@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

[@Nazia_the_music_lover_]

Just loved it 🧡💚❤️

[@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

[@meandourlife]

Awsome. Wanted to learn it n u posted.

[@debikachakraborty9609]

Thank god u finally did this recipe

[@CookingHouseByBithi]

*_Really looks so tasty & delicious_*

[@uimaa]

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

[@mishtimitra8952]

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

[@mekhlachakraborty3896]

You guys are amazing 😍

[@SarfarajShah]

Glad to see Bong Eats resuming its videos again.

[@Teacoffeenmore]

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

[@sarkar5527]

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

[@nandinighosh7781]

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

[@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!

[@hrithikghosh3317]

Apnader rannar video gulo khub valo lage dekte ❤️

[@Rishi-ml8ib]

Ekdomi tasty hoyechhe 😍

[@malinibanerjee6405]

Can't wait to make this.
Lovely.

[@SoumyaSarkar]

Amazing presentation and finesse. Yummmm

[@suchidas5609]

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

[@bornfoodieiam]

That's looking scrumptious 👌

[@azharnehal5707]

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

[@DrBrunoRecipes]

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

[@bandanamitra894]

My all time favourite..

[@priyakshee6049]

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

[@antarasaha8276]

Ostomi te eto sundor recipe😋😋😋

[@rajat315]

Looks very professional! I think the best cooking video channel! Just curious where did you buy the aluminium kadai from and how thick is it?

[@mamatadas5080]

Amazing precision for perfectly cooking muitha 👏👏👏

[@COOKINGTANU]

Wow nice recipe 😋😋😋😋

[@dibanahin2654]

Your cooking is so similar to my mother in law's....she too is an excellent cook. However there is a slight variation in the gravy......I will try yours soon.
Thanks a lot for your wonderful recipes....I wish you were more frequent.

[@chaitidutta2975]

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

[@sutaparrokomarirannaghor8221]

Khub sundor recipe

[@nusratnishat7660]

Hey guys i just love your cooking style...!!! ❤❤❤ and it tastes really well... Can you make video on sea fish cooking..?? Like rupchada or salmon... It will be really helpful for us, new cooks...!! 😌😌

[@pietersenrahul0]

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

[@shimMakepeace]

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

[@krisd4814]

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

[@sourav8581]

So nice presentation of muitha making..... please make more videos and one suggestion you can show the eating videos too after cooking so that we can get to know the expression 😀😀😊😊

[@bidishamaitra691]

Asadharan hoyeche

[@nabanitadey1137]

Sure to try during this festive season 😋

[@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❤

[@abhijitJaySakshat]

Just one word ....brilliant..

[@aghosal22]

Finally after a long wait

[@sumitabanerjee5124]

Awesome recipe

[@bangaliboysuvro]

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

[@Lifestyle8]

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

[@ritushree0711]

Finally they fulfilled my request😍😍😍

[@arjitachatterjee6566]

দারুণ ❤️ + happy pujo to all⚡🤗

[@prasantaroychowdhury3384]

Yummy 😋😋. Tasty 😋😋. Lovely ❤️❤️❤️❤️❤️

[@momibaruah3493]

Khub sundor

[@priyankasaha3624]

Amazing 👌