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We are finally witnessing monsoon in India after a long wait and we can’t be more ecstatic. Watching the rain slowly fall over our windows is a joy unmatched where there’s just one thing more we need- a plate full of piping hot and crunchy pakodas. For most of us, enjoying monsoon is just about relishing chai and pakora. Crispy, greasy and decadent, pakodas just make the season all the more beautiful. And even though these yummy delights are easily available at the nearby shops, fresh home-cooked pakodas are any day better. And why opt for regular aloo, paneer or bread pakodas when you can go much beyond?
We are talking mutton chicken or even fish pakodas. Yes, you read that right. It is possible to cook crispy fish pakora at home too. And trust us, it is super easy too! All you need to do is instead of regular vegetables or chicken, use fish fillets to prepare the dish. Much like the popular British delicacy fish-and-chips, here the fish fillets are dipped in a batter and fried until it crisp and golden brown in colour. The only difference being the desi flavours which is added to the recipe making it a lovely mix of spice and crunch.
How To Make Fish Pakoda
In this recipe, white sardine fish is used but you can use fish any of your choice. Prefer using ones with a soft and buttery texture as they enhance the flavour. Tp prepare you simply need to marinate the fish with chilli powder, turmeric powder and salt for about 30 minutes and then dip in batter to deep fry. Make sure to coat each slice of fish well before deep frying. Sprinkle some chaat masala on top and serve with chutney. You can also serve it with tartar sauce, with a hot cup of tea by the side.
Try this at home and enjoy the rains this season. Make sure to let us know your experience!
