Ingredients

• 450 gm. any firm, white fish fillets, cut into 2-3 inch squares

• Marinade:

• 1 tbsp. grated or crushed garlic

• 2 tsp. grated ginger

• 1/2 tsp chilli powder, adjust to taste

• 1 tsp. salt , adjust to taste

• 2 tbsp. lemon juice or vinegar

• 1 tbsp. oil

• Batter:

• 250 gm. besan or gram flour

• 2 tbsp. rice flour

• 1 1/2 tsp. salt, adjust to taste

• 1 tsp. chilli powder

• 1 tsp. carom seeds or ajwain (optional)

• 1/2 tsp. Garam Masala

• 1 tsp. Chat Masala

• 1/2 tsp. baking powder

• 2 tbsp. chopped coriander leave (dhania)

• Sparkling mineral water, chilled, to make batter

• Oil for deep frying

Instructions

1. Place all the marinade ingredients in a bowl and mix.

2. Add fish pieces, mix well and allow to marinate for an hour or two. For a party, you can prepare a day before and keep in the fridge overnight.

3. For the batter, place all the ingredients in a bowl and add enough water to make a batter of dropping consistency. Beat well. Trapped air in the batter makes pakoras lighter and crisper.

4. Heat oil in a wok or karahi.

5. Dip fish pieces one by one in the batter and lower gently from the side of the wok, taking care not to splash the oil.

6. Deep fry on medium heat, until golden brown. Cooking in very hot oil will make the batter burn quickly, without cooking the fish thoroughly.

7. Lift out with a slotted spoon and place on kitchen paper or old newspaper, to help absorb the surplus oil.

8. Serve with Green Mango Chutney or any other chutney/sauce of choice.

9. This fish can also be served with Chipa/French fries/potato fingers.