Monday, January 18, 2016



300 gm fish fillets
25 gm ginger garlic paste 
5 gm red chilli powder 
Salt to taste
10 ml lemon juice 
03 gm ajwain
Oil for deep frying 
100 gm gram flour 
1 egg
60 gm yoghurt 


Clean and cut the fish into fillets.
Apply salt, lime juice, ginger garlic paste and red chilli powder. 
Make a batter with gram flour, yoghurt, eggs, ajwain, salt and water and marinate the fish for 10- 12 min 
Heat oil in a pan and deep fry the fish until lightly brown and crisp. 
Sprinkled with chaat masala, lemon wedges and serve hot.

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