Tweet
Ingredients: 1 kg singhara-cut into thick slices and with skin
1 tbsp chilli powder
2 tsp ajwain
2 tbsp gram flour
salt to taste
2 tsp garlic paste
mustard oil to deep-fry the fish
chaat masala and lemon wedges for garnish
Method: Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.
Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably. Fry over high heat till lightly coloured, and the masala forms a coat over it.
Remove fish from oil, and set aside over a colander. Heat oil again, before frying the remaining pieces.
Before serving, heat the oil and add the pieces of fish to it; press them down a little and fry till cooked through and crisp on top.
Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.
1 tbsp chilli powder
2 tsp ajwain
2 tbsp gram flour
salt to taste
2 tsp garlic paste
mustard oil to deep-fry the fish
chaat masala and lemon wedges for garnish
Method: Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.
Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably. Fry over high heat till lightly coloured, and the masala forms a coat over it.
Remove fish from oil, and set aside over a colander. Heat oil again, before frying the remaining pieces.
Before serving, heat the oil and add the pieces of fish to it; press them down a little and fry till cooked through and crisp on top.
Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.
�-)��O.o���]״)���
Comment