Spicy Fish Pakoda


Fish fillet 8 pieces
Gram flour (besan) ¾ cup
Garlic (lahsan) paste 1 table spoon
Ginger (adrakh) paste 1 table spoon
Carom seeds (ajwain) 1 tea spoon
Red chilli powder (lal mirch) 1 table spoon
Lemon juice (nimbu ka ras) 1 table spoon
Egg (anda) 1
Curd (dahi) ½ cup
Mustard oil (sarso ka tel) for frying
Salt to taste
Lemon pepper for sprinkle
Lemon wedges for garnish


  • 1. Clean, wash and cut fish into one and a half inch size cubes.
  • 2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
  • 3. Keep aside for 20 minutes.
  • 4. Make a batter of gram flour, curd, egg, carom, salt and water (consistency should not be very thick).
  • 5. Dip the marinated fish in the batter.
  • 6. Heat oil in a pan and deep fry the fish till golden brown and crisp.
  • 7. Now sprinkle some lemon pepper over it.
  • 8. Serve spicy “Fish Pakoda” sprinkled with lemon wedges.

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