Crispy Fish Pakoras With Mint Chutney Recipe

Indian cuisine · 506 calories

Crispy Fish Pakoras with Mint Chutney recipe

About this recipe

Crispy Fish Pakoras with Mint Chutney is a delightful Indian snack that combines tender fish fillets coated in spiced chickpea flour batter and deep-fried to perfection. The pakoras are golden and crunchy on the outside, while the inside remains juicy and flavorful. Paired with a refreshing mint chutney made with fresh herbs and a hint of spice, this snack is perfect for any occasion. Whether you're craving comfort food or need a high-protein bite after a workout, this dish is a winner. The cooking process is straightforward and enjoyable, and the result is a vibrant plate of pakoras that are sure to impress. Serve them hot and watch them disappear in minutes!

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 200 ml Mustard Oil
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 250 ml Keya Lemon Juice
  • - Rock Salt

Instructions

  1. 1. Wash the fish fillets and pat them dry with a kitchen towel, then cut them into bite-sized pieces.
  2. 2. In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, cumin, coriander powder, and salt.
  3. 3. Gradually add water to the dry mixture while whisking, creating a smooth batter with no lumps.
  4. 4. Heat oil in a deep frying pan or wok over medium heat until it reaches frying temperature.
  5. 5. Dip each fish piece into the batter, ensuring it is fully coated, then carefully slide it into the hot oil.
  6. 6. Fry the fish pieces in batches, turning occasionally, until they are golden brown and crispy on all sides.
  7. 7. Remove the pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil.
  8. 8. For the mint chutney, blend fresh mint leaves, coriander, green chilies, lemon juice, rock salt, and a splash of water until smooth.
  9. 9. Serve the crispy fish pakoras hot with the freshly made mint chutney on the side.