8 Fish fillets
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
1 tbsp (15 ml) Lemon (nimbu) juice
5 tbsp (50 g) l 3/4 oz Gram flour (hesari)
5 tsp (25 g) Rice flour
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1/2 cup (175 ml) 5 1/2 fl oz Cold water
Vegetable oil for deep-frying
a pinch Chaat masala
Salt to taste
1 tsp (2 g) Black pepper (kali mirch) powder
1 tbsp (15 ml) Lemon (nimbu) juice
5 tbsp (50 g) l 3/4 oz Gram flour (hesari)
5 tsp (25 g) Rice flour
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1/2 cup (175 ml) 5 1/2 fl oz Cold water
Vegetable oil for deep-frying
a pinch Chaat masala
method
1. Cut each fillet in half and sprinkle salt, pepper, and lemon juice. Keep aside to marinate for an hour.
2. Combine the gram flour, rice flour, turmeric powder, and red chilli powder in a bowl. Stir in the water to form a smooth batter.
3. Heat the oil in a wok (kadhai) till it starts smoking. Dip each piece of fish in the batter and lower into the oil.
4. Fry until crisp and golden brown on both sides. Remove and drain all excess oil.
5. Sprinkle chaat masala and serve hot, garnished with lemon wedges.
2. Combine the gram flour, rice flour, turmeric powder, and red chilli powder in a bowl. Stir in the water to form a smooth batter.
3. Heat the oil in a wok (kadhai) till it starts smoking. Dip each piece of fish in the batter and lower into the oil.
4. Fry until crisp and golden brown on both sides. Remove and drain all excess oil.
5. Sprinkle chaat masala and serve hot, garnished with lemon wedges.
serving amount
serves: 4 - 6
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