Indian Fish Pakoras Recipes

INDIAN FISH PAKORAS

Indian Fish Pakoras image

You can leave out the green chilies and adjust the red chilli pepper to your taste. My favourite fish for this recipe is fresh cod or shark. Don't forget the cold beer or lemonade, we love pink! Tasty appetizer popular in India, recipe from an online pen-pal forum. Chutneys can be found in Indian shops, some supermarkets carry some, i prefer the Indian shops or picking up from an Indian restaurant works also !!

Provided by Luvfood

Categories Weeknight

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless white-fleshed fish, cut into chunks
lemon juice, enough to wash fish with
salt
3/4 cup garbanzo flour
2 tablespoons cilantro leaves, finely chopped
1 -4 green chili, chopped & (seeded if you like)
2 cloves garlic, minced
2 teaspoons ginger, minced
1 1/2 teaspoons red chili powder, indian style
1/2 teaspoon turmeric
1 teaspoon cumin seed, roasted and ground to a powder
oil (for deep frying, as much as you need)
lemons or lime wedge (optional)
chopped onion (optional)
chopped tomato (optional)
tamarind chutney (optional)
mint-cilantro chutney (optional)

Steps:

Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
Drain on paper towels, serve with lemon wedges and your choice of garnishes.

Nutrition Facts : Calories 31.9, Fat 0.8, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 6.3, Fiber 1.6, Sugar 1.4, Protein 1.3

PAKORA

Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

CRISPY VEGETABLE PAKORAS

Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories Appetizers and Snacks Spicy

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

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