Best Amritsari Fish Pakora Recipe -Simples Recipe Ever :- This is a popular dish, and we had Amritsari fish fry several times on our most recent trip to Amritsar. I wanted to make it at home because we like it so much. A few days ago, I gave it a try and it worked well.
Best Amritsari Fish Pakora Recipe -Simples Recipe Ever
Making these pakoras is very simple; all you need to do is combine a few ingredients to create a tray of crunchy, crispy fish patties. Ajwain seeds, sometimes referred to as carom seeds, are the primary flavoring for these pakoras, with chaat masala powder adding a finishing touch.
Ingredients
- 500 Grams Fish boneless, white fleshed fish
- Oil for deep frying
- 1 tbspKashmiri Chilli Powder
- ½ tsp Turmeric Powder
- 2 tbsp Ginger Garlic Paste
- ½ tsp Carom Seeds | Ajwain Seeds
- 3 tbsp Gram Flour | Besan
- 2 tbsp Rice Flour
- 2 tbsp Cornstarch
- 1 tbsp Vinegar or Lemon Juice
- 2 tbsp Curd | Yogurt
- Salt to taste
- 1 tsp Chaat Masala Powder
Equipment
- Deep fry
- mixing bowl
- Pot Spoone
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Instructions
- Transfer the cleaned fish to a bowl. Verify that the dish is completely dry; if desired, use paper towels to pat it dry.
- Gently mix in all of the marinating elements after adding them to the salmon. Give the mixture five minutes to settle.
- Heat up the deep-frying oil. Fish are added one at a time. Avoid packing the pan too full.
- Fry fish in batches until it’s crispy and golden. Using a slotted spoon, strain the cooked fish onto paper towels.
- Add some chat masala powder on top. Serve right along alongside green chutney.
Nutrition
- Serving: 1servings
- Calories: 194kcal
- Carbohydrates: 12g
- Protein: 27g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 64mg
- Sodium: 109mg
- Potassium: 493mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 605IU
- Vitamin C: 2mg
- Calcium: 35mg
- Iron: 1mg
TIPS
- Chosing Fish: the most crucial step is selecting the right kind of fish. Use fish with firm white meat. Verify if it is boneless, give it a thorough cleaning, and pat dry. The best options include pollock, salmon, basa, and king fish. Since the fish skins make the pakora soggy, I like to remove them.
- The key spices to: utilize are turmeric and Kashmiri chilli powder. The Kashmiri variety gives it some color without adding any heat. Additionally, you can add a small amount of garam masala powder, roasted cumin powder, and amchoor powder.
- Balancing Flavours: Using curd, lemon juice, or vinegar balances the flavors and gives the food a bright, refreshing taste.
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Making Crispy pakora: rice flour, cornstarch, and gram flour combine to provide the fish’s crispy coating. This produces a dense layer on top of the food, giving it a rich, moist texture.
Notes
- Use flaky, boneless white fleshed fish for this recipe.
- You can utilize basa, pollack, and salmon.
- The ideal way to serve fish pakora is hot. Therefore, marinade the fish ahead of time and cook it fresh each time.
- Do not add all of the flour to the fish if you intend to fry it later. Just before frying, add it and stir.
The finest way to enjoy fish pakora is hot, paired with some green chutney.