No doubt. there is something deeply satisfying about the fried stuff. Native to Amritsar in Punjab (Northern India) this spicy and tangy deep fried snack is made by coating fish in a spicy chick pea flour batter and then deep frying in oil
This recipe is usually served as an appetizer or a side, just add some freshly cut lime wedges, lachha onions and a generous sprinkle of chat masala and you are then good to go…
Ingredients:
- 500gm fish fillet, cut into bite sized pieces
- 1 tbsp lemon juice
- 1 tbsp red chilli powder
- 1.5 tbsp fresh ginger garlic paste
- Salt to taste
- 1/4 cup vinegar
- 1 cup besan (Chick-pea flour)
- 1 teaspoon carom seeds (ajwain)
- 1 egg
- 1/2 cup thick curd
- 2 tbsp rice flour
- Oil to deep fry
- 1 teaspoon chat masala
Instructions:
- Marinate the fish in lemon juice, red chilli powder, ginger galic paste and salt. Leave it aside for 15 minutes.
- Now in the marinated fish add vinegar, chick pea flour, carom seeds, egg, curd and rice flour, mix together and adjust the salt
- Heat oil in a deep frying pan
- When the oil is hot enough, check by dropping a small dollop of batter, if it hits back the surface oil oil immediately then the oil is ready. Deep fry the batter smeared fillets of fish until crispy and golden on all sides
- Drain on a kitchen tissue.
- Place the fried fish in a serving bowl, squeeze some fresh lime juice and sprinkle with chat masala
- Serve hot and fresh…
