Ingredients

- 450g rohu or any other firm white fish fillets
- 2 tbsp. lemon juice
- 2 tsp. garlic paste
- 2 tsp. ginger paste
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- 1 level tsp. salt
- 1 tsp. ground Coriander
Basic batter
- 200 g. gram flour, (besan)
-1 1\2 level tsp. salt
- 1 tsp. chilli powder
- 1 level tsp. ajowan seeds
- 1 level tsp. coriander crushed
- 1 tsp. garam masala
- 1\2 tsp. bicarbonate of soda- – 2 tbs. Coriander leave
- 2-3 drops of yellow food color
- about 300 ml water

Methods:

1. Wash the fish and pat dry. Cut into 1 inch pieces. Rub the fish with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies, ground coriander and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours.
2.Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip a few pieces of fish into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Don’t try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 3-5 minutes to a crisp golden colour on both sides, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.

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