Fish, cut into 5 cm x 5 cm or 1 kg (2.2 lb) 2 inch- square thin slices
Salt to taste
5 tsp (25 ml) Lemon (nimbu) juice
2 tsp (6 g) Carom (ajwain) seeds
4 tsp (8 g) White pepper (safed mirch) powder
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Turmeric (haldi) powder
120 g (4 oz) Gram flour (besan)
120 g (4 oz) Garlic-ginger (lasan-adrak) paste
1/4 cup (50 ml) 1 3/4 fl oz White vinegar (sirka)
2 1/2 cups (500 ml) 16 fl oz Vegetable oil
3 tsp (6 g) Chaat masala
Salt to taste
5 tsp (25 ml) Lemon (nimbu) juice
2 tsp (6 g) Carom (ajwain) seeds
4 tsp (8 g) White pepper (safed mirch) powder
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Turmeric (haldi) powder
120 g (4 oz) Gram flour (besan)
120 g (4 oz) Garlic-ginger (lasan-adrak) paste
1/4 cup (50 ml) 1 3/4 fl oz White vinegar (sirka)
2 1/2 cups (500 ml) 16 fl oz Vegetable oil
3 tsp (6 g) Chaat masala
method
1. Prick the fish with a sharp fork.
2. Rub salt and lemon juice over the fish pieces and keep aside for 1 - 2 hours.
3. Mix all the other ingredients in a bowl except the chaat masala and oil.
4. Dip the fish pieces in the batter and let them stand for another half an hour.
5. Heat the oil in a wok (kadhai); deep-fry the fish pieces on medium heat.
6. Sprinkle the fish with chaat masala and serve, accompanied by sliced cucumbers, tomatoes and lemon wedges.
2. Rub salt and lemon juice over the fish pieces and keep aside for 1 - 2 hours.
3. Mix all the other ingredients in a bowl except the chaat masala and oil.
4. Dip the fish pieces in the batter and let them stand for another half an hour.
5. Heat the oil in a wok (kadhai); deep-fry the fish pieces on medium heat.
6. Sprinkle the fish with chaat masala and serve, accompanied by sliced cucumbers, tomatoes and lemon wedges.
serving amount
serves: 4 - 5
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