Our exploration of India’s dazzling variety of street food has taken us to pavements, lanes, by-lanes and food carts all across India. We have savoured endless delicacies and found ways to re-create their magical flavours at home, in the safe and hygienic surroundings of our kitchens.
In today’s post, we retrace our footsteps to return to a state that we have visited several times in the past – a region that presents an absolute delight for foodies. We are going back to Punjab to relish a rather unique kind of Pakora (fritters), a fascinating street food item called Amritsari Fish Pakora. This blog has already explored the delights of the legendary Amritsari Fish Fry. Now it’s time to try its close cousin!
Here are the ingredients that you will require.
Boneless Fish Fillet: 600 grams
Gram Flour (Besan): 150 grams
Rice Flour: 2 tablespoons
Corn Starch: 1 tablespoon
Curd (Full Cream): 50 grams
Onion: 1, medium-sized
Mustard Oil: 50 millilitres
Ginger-Garlic Paste: 4 teaspoons
Lemon Juice: 2 tablespoons
Vinegar: 2 tablespoons
Red Chilli Powder: 1 tablespoon
Chaat Masala: 1 teaspoon
Carom (Ajwain) Seeds: 1 teaspoon
Salt: to taste
The quantities mentioned above are for preparing two servings… in Punjab, where appetites are big! Anyway, the quantity is actually enough to serve four persons. Adjust the quantities proportionately to suit the number of servings that you require.
Cut the boneless fish fillet into pieces that are roughly 2 inches by 2 inches.
Break the egg in a bowl and beat it.
Peel, wash and cut the onion into slices. Use your hands to separate the slices into rings.
Use the back of a spoon to coarsely grind the carom seeds.
In a mixing bowl, take the fish pieces. Add the ginger-garlic paste, lemon juice, red chilli powder and salt. Also add a tablespoon of Mustard Oil. Mix well and keep aside. Let the fish marinate in this mixture for around 30 minutes.
While the fish is marinating, let’s get started on making the batter for your Amritsari Fish Pakora.
In a mixing bowl add the gram flour, rice flour, corn starch, beaten egg, curd, vinegar, and finally the ground carom seeds. Mix well to make a smooth batter.
Add the marinated fish pieces to this batter along with the marinade. Toss gently and then keep the mixing bowl aside for around 15 minutes.
Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point. At this point aromatic streams of white smoke will rise gently from the surface of the hot oil. Reduce the flame to Medium.
Carefully place the batter-coated pieces of marinated fish in the hot oil and deep-fry till the pieces become crisp and take on a golden-brown colour. It is best to fry the fish in batches so that they don’t get burnt. Once all the pieces of fish are fried, turn the flame off.
Transfer the deep-fried fish pieces to a serving platter. Sprinkle the chaat masala over the top and garnish with onion rings.
Your traditional Amritsari Fish Pakora is now ready. One bite and you will understand perfectly well why this snack is such a super-hit in Punjab. So grab a plateful… and Chak De!
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/