Try your hand at punjabi cuisine
Ingredients
500g fish fillets (any river fish)
50g ginger-garlic paste
10g red chilli powder
20ml lemon juice
5g ajwain
200g gram flour
2 eggs
100g yoghurt
Salt to taste
Oil for deep frying
Method
Clean, wash, and cut the fish into fillets. Apply salt, lime juice, ginger-garlic paste and red chilli powder. Make a batter of gram flour, yoghurt, eggs, ajwain, salt, and water. Marinate the fish in the batter for 10 minutes. Heat oil in a pan and deep fry the fish until lightly brown and crisp. Sprinkle with chaat masala, lemon wedges and serve hot.
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