Crispy Fish Pakoras With Tangy Mint Dip Recipe

About this recipe

Crispy Fish Pakoras with Tangy Mint Dip is a delightful Indian snack that combines bold flavors with wholesome nutrition. These golden-brown pakoras are made by coating boneless fish fillets in a spiced chickpea and rice flour batter, then frying them to perfection. The accompanying mint and coriander dip brings a refreshing tang that complements the rich, crispy texture of the pakoras. Packed with 38g of protein per serving, this snack is ideal for gym-goers looking to refuel or anyone craving a comforting treat. With medium spice levels and a batchable recipe, it's perfect for meal prep or sharing at gatherings. Easy to make in under an hour, this dish will become a favorite in your kitchen!

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 500 g Wheat Flour / Maida
• 1 Bunch Mint Leaves (Pudina)

Instructions

1. 1. Wash and pat dry the fish fillets, then cut them into bite-sized pieces.
2. 2. In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, salt, cumin powder, and coriander powder.
3. 3. Add the ginger-garlic paste and water to the dry mix, stirring to form a smooth batter.
4. 4. Heat oil in a deep pan over medium heat until it reaches frying temperature.
5. 5. Coat the fish pieces evenly with the batter, ensuring they are well covered.
6. 6. Gently drop the battered fish pieces into the hot oil, frying in batches to avoid overcrowding.
7. 7. Fry the pakoras until golden brown and crispy, about 5-7 minutes per batch.
8. 8. Remove the pakoras using a slotted spoon and place them on paper towels to drain excess oil.
9. 9. For the dip, blend mint leaves, coriander leaves, green chilies, and lemon juice into a smooth paste.
10. 10. Adjust the consistency of the dip with water if needed, and season with salt to taste.
11. 11. Serve the crispy fish pakoras hot with the tangy mint dip on the side.