|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 7g||24%|
|Total Sugars 8g|
|Vitamin C 76mg||378%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pakoras are a favorite deep-fried snack food in India and usually made with vegetables, but nothing should stop you from experimenting with meats, chicken, and fish, as in this recipe. Pakoras are made by dipping the ingredient in a seasoned gram flour batter and then frying until crispy. Every region has its variation of pakora batter, and this recipe reflects the flavors of northern India.
These pakoras include carom, or ajwain, an herb made up of leaves and fruit (often referred to as seeds). Although it smells almost exactly like thyme, it tastes similar to oregano and anise. The carom "seeds" are a lovely counter to the flavors of the fish. And because the batter uses gram flour, the recipe is gluten free.
Serve the fish pakoras with lemon wedges and mint-coriander chutney. They are a terrific appetizer for your next party, but you don't need a planned event as a reason to make a batch—try them as a unique "movie night" snack or even as a rainy or cold day treat.
1 1/2 cups Bengal gram flour
1 tablespoon ginger paste
2 tablespoons garlic paste
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon carom or ajwain seeds
1 teaspoon Indian chili powder, optional
1 dash salt, or to taste
2 tablespoons lime or lemon juice
Water, as needed
1 pound firm white fish fillets such as cod, pin bones removed and cut into 1 1/2-inch cubes
Neutral oil, for frying
Lemon and lime wedges, for serving
Mint coriander chutney, for serving, optional
Gather the ingredients.
In a large, deep, nonmetallic bowl, mix together the Bengal gram flour, ginger and garlic pastes, turmeric, coriander, cumin, carom seeds, red chili powder (if using), salt to taste, and lime or lemon juice. Mix well to form a thick batter, like that of pancakes. If it is too thick, add water a teaspoon at a time until it reaches the right consistency.
Gently fold the fish into the batter, making sure to coat each piece well. Allow to marinate for 1 hour.
In a wide, flat pan, heat enough oil to deep-fry the fish. To check if the oil is hot enough, drop in a 1/4 teaspoon of batter; the oil should sizzle, and the batter ball should rise quickly to the top.
When the oil is hot enough, drop in a few pieces of battered fish. Do not overcrowd the pan, as the pakoras will stick together. Fry until golden and crisp, 2 to 3 minutes per side. Use a slotted spoon to turn over fish pieces.
When done, gently remove the fish from the oil with a slotted spoon and drain on paper towels.
Serve while still piping hot, arranged on a platter. Squeeze lemon juice over the pieces just before serving and garnish with lime wedges. You can also serve with mint-coriander chutney for some extra zing.
Instead of adding water to the batter, you can use club soda. The carbonation will add lightness to the batter, making the fish even crispier.
What is Indian chili powder?
A staple in Indian cuisine, red chili powder is a way to add spice to various dishes. It comes in different varieties and is available online or in Indian markets.