Golden Fish Pakoras With Mint Chutney Recipe

About this recipe

Golden Fish Pakoras with Mint Chutney are a delightful Indian snack, perfect for any occasion. These crispy pakoras are made using boneless fish fillets coated in a flavorful batter of chickpea and rice flour, along with aromatic spices like turmeric, chili, and cumin. Deep-fried to perfection, the fish pakoras are golden, crunchy, and irresistibly tasty. They're served with a refreshing mint chutney made with fresh coriander, mint leaves, and green chilies, providing a zesty contrast to the rich, fried texture. Packed with 39g of protein per serving, this snack not only satisfies your cravings but also supports post-workout recovery. From casual gatherings to gym prep meals, this recipe combines indulgence and nutrition seamlessly. Ready in just 40 minutes, it's a treat that suits busy schedules while delivering on bold flavors and textures.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 250 ml Keya Lemon Juice
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and pat dry the fish fillets, then cut them into bite-sized pieces.
2. 2. In a mixing bowl, combine rice flour, chickpea flour, turmeric, chili powder, coriander powder, cumin powder, and salt.
3. 3. Add garlic paste, ginger paste, and lemon juice to the dry mixture and mix well to form a thick batter.
4. 4. Gradually add water to the batter, stirring until smooth and lump-free.
5. 5. Heat vegetable oil in a deep frying pan over medium heat until it reaches frying temperature.
6. 6. Dip each fish piece into the batter, ensuring it is fully coated, then carefully place it into the hot oil.
7. 7. Fry the fish pieces in batches for 3-4 minutes on each side or until they turn golden brown and crispy.
8. 8. Remove the pakoras from the oil and place them on paper towels to drain excess oil.
9. 9. For the chutney, blend mint leaves, coriander leaves, green chilies, a pinch of salt, and lemon juice into a smooth paste.
10. 10. Serve the hot fish pakoras with the refreshing mint chutney as a dipping sauce.