Chutney Fish Pakoda

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

Rate This Recipe

Ingredients

  • 250 g - fish fillets
  • salt, pepper, lime juice to taste
  • For Chutney:
  • 1 cup - ground coconut
  • 2 tbsp - roasted peanuts
  • 2 tbsp - mint leaves
  • 2 tbsp - coriander leaves
  • 2 cm ginger
  • 4 cloves of garlic
  • 2 to 3 green chillies
  • salt to taste
  • For Batter:
  • 1 cup - besan (chick peas flour)
  • 2 tbsp - corn flour
  • 1/2 tsp - chili powder
  • 1/2 tsp - thymol seeds (ajwain)
  • 1/2 tsp - cooking soda
  • salt to taste

How to Make Chutney Fish Pakoda

  • Cut fish into even size pieces. Toss with salt, pepper and lime juice and keep aside.
  • For Chutney grind all the ingredients together to a stiff, smooth paste.
  • Mix all the above ingredients together.
  • Add enough water and make thick coating batter.
  • Slit the fish pieces and stuff with chutney.
  • Dip in batter and deep fry in hot oil.
  • Serve hot with tomato ketchup.

EXPLORE CATEGORIES