Ajwaini Amritsari Fish Pakora

 

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• It’s Saturday night... time to spend some quality time with family... at the dinner table. Adda (formal or informal conversation) and food with some mocktails and cocktails to go with the flow.. very much required to bond with the family... 
• This is a popular punjabi starter.... best is ravas or telapia or basa... or any boneless fish can be used. Fish is marinated and kept for at least an hour. It’s then deep fried and sprinkled with chaat masala and served hot with onion, lime and chutney. 
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• Ingredients 

500 grams Telapia or any boneless fish pieces  

1 tsp Garlic paste 

1/2 tsp Ginger paste

1 tbsp Lime juice 

1 tsp Carom seeds / Ajwain 

Salt to taste 

1/2 tsp Soda bicarbonate or eno for crispiness  - optional 

1 tsp Kashmiri Chilli powder

1/2 cup Hung Curd

3 to 4 tbsp Chickpea flour / Besan 

Oil to deep fry

For garnishing - sliced onion, lime pieces and chutney

Method 

Take a mixing bowl, add in the curd, ginger - garlic paste, lime juice, carom seeds, salt, Kashmiri chilli powder and besan. Whisk all the ingredients into a smooth batter. Add the fish pieces, mix well and keep it aside for at least an hour. Add the soda bicarbonate, mix the ingredients together. Heat oil to fry, once the oil is hot, add the fish pieces into the hot oil and on a medium flame until golden brown in colour. Remove the fish from the oil and keep it on a paper towel. Sprinkle some chaat masala. Serve the fried fish with sliced  onion, lime and chutney .