Fish Pakora

Ingredients

• ½ kilo of boneless white fleshed fish (cod, haddock) cut into long strips
• 1 tsp of garlic paste
• 1 cup of chick pea flour/gram flour
• 1 tsp of chat masala
• 1 tsp of crushed chilli flakes
• ½ tsp Ajwain or thyme seeds crushed
• Salt to taste
• Yogurt ¼ cup
• ¼ of cup water to thin out the batter
• 1 tsp of baking powder
• 1 and a ½ cup vegetable oil

Method

Step 1

Take fish cut it into strips, put garlic paste on and leave for half an hour and wash the fish, dry it with no excess water. This is done to remove the smell of fish.

Step 2

Make the batter by combining all the above ingredients (except oil as it is used for deep frying) into a smooth paste (pouring consistency) without any lumps from chick pea, the consistency should be such that it easily covers the fish and remains stuck to fish whilst deep frying.

Step 3

Now heat a deep pot, fill it with oil and when it’s hot enough dip the fish into batter and drop it in oil, the fish should be completely immersed in oil. Let it cook on medium flame and turn to all sides until golden brown. Take it out and place it on an absorbing kitchen towel or on a sieve to get rid of excess of oil. Try putting few fish strips in oil otherwise the pakora will not puff due to cooling of oil.

Step 4

Serve it with chutney.

Tips for being healthy and hot

When cooking, using fresh green chillies instead of red is much better for digestive system.  Crushed red chilli is better to use rather than fine red chilli powder.