Fish Pakora
Fish Pakora is a deep-fried snack made by coating fish pieces in a spiced chickpea flour batter.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish Fillets (cut into bite-sized pieces) | 750 | Grams |
| Chickpea Flour (also known as besan) | 200 | Grams |
| Water (to make the batter) | 150 | Milliliters |
| Garlic (minced) | 4 | Cloves |
| Ginger (grated) | 1 | Inch |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Fresh Coriander Leaves (finely chopped) | 0.5 | Bunch |
| Oil (for deep frying) | 500 | Milliliters |
Instructions
- In a bowl, mix chickpea flour, water, garlic, ginger, green chili, coriander powder, cumin powder, red chili powder, turmeric powder, and salt to form a smooth batter.
- Add lemon juice and chopped coriander leaves to the batter and mix well.
- Dip the fish pieces into the batter, ensuring they are well coated.
- Heat oil in a deep frying pan over medium heat.
- Carefully drop the batter-coated fish pieces into the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
- Remove the pakoras from the oil and drain on paper towels to remove excess oil.
- Serve hot with mint chutney or ketchup.
Prep
- Thaw fish fillets if frozen
Kitchen equipment
Deep Frying ThermometerSlotted Spoon