Zesty Fish Pakoras With Mint Chutney Recipe

About this recipe

Dive into the irresistible flavors of Zesty Fish Pakoras with Mint Chutney, a crispy and protein-rich Indian snack that’s perfect for any occasion. Made by coating fresh boneless fish fillets in a spiced chickpea and rice flour batter, these pakoras are fried to golden perfection for a light yet satisfying crunch. The accompanying mint chutney, blended with fresh herbs and a hint of spice, adds a refreshing counterbalance to the bold flavors of the pakoras. Whether you’re looking for a post-workout treat or a party appetizer, this dish is an ideal choice. With 36 grams of protein per serving and a blend of Indian spices, it’s both nutritious and delicious. Enjoy it hot with a steaming cup of chai or serve it alongside other snacks for a flavorful spread.

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
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• - Cumin Seed
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 250 ml Keya Lemon Juice

Instructions

1. 1. Wash and pat dry the boneless fish fillets, then cut them into bite-sized pieces.
2. 2. In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, ground coriander, ground cumin, ginger paste, garlic paste, and salt.
3. 3. Gradually add water to the dry ingredients to make a smooth batter with a thick consistency.
4. 4. Heat oil in a deep frying pan over medium heat until it reaches frying temperature.
5. 5. Dip each piece of fish into the batter, ensuring it's thoroughly coated.
6. 6. Carefully drop the coated fish pieces into the hot oil and fry until golden brown and crispy, about 4-5 minutes per batch.
7. 7. Remove the fried pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8. To prepare the mint chutney, blend fresh mint leaves, coriander leaves, green chilies, lemon juice, and a pinch of salt into a smooth paste.
9. 9. Serve the crispy fish pakoras hot with the freshly prepared mint chutney on the side.