Fish Pakora, don't know what it is? Only one way to find out!

Lets talk, Fish Pakora is a beloved snack with deep roots in South Asian cuisine, particularly in India and Pakistan. This crispy, deep-fried treat features chunks of fish coated in a spiced gram flour batter. It’s a popular choice for street food lovers and a staple at festive gatherings and family feasts.

Scrub ya palms!

Ingredients:

• 500g fish fillets (preferably something with a decent personality, like cod or tilapia)

• 1 cup gram flour (that’s chickpea flour, not the flour from your grandma's kitchen)

• 1 tablespoon rice flour

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (for a bit of a spicy kick—optional if you’re not into spontaneous combustion)

• 1 teaspoon cumin powder (need that ASAP, no rocky)

• 1 teaspoon garam masala

• 1 teaspoon ajwain seeds (or carom seeds, if you want to sound fancy)

• Salt to taste

• 1/2 cup water

• Oil for frying

Instructions:

1. Fish Prep: Cut your fish into bite-sized chunks. You’re not making fish sculptures, just tasty little nuggets. Pat them dry and whisper a little “good luck” to them, because they about to get that grease.

2. Batter Blitz: In a bowl, mix the gram flour, rice flour, turmeric, red chili powder, cumin powder, garam masala, ajwain seeds, and salt. Now, slowly add water and whisk like you’re trying to impress a date. You want a batter that clings to the fish not suffocate it.

3. Coat and Fry: Dip each fish chunk into the batter and give it a good coat. Heat up the oil in a frying pan to about 350°F (175°C) or until it’s hot enough to make you think twice about sticking your hand near it. Fry the fish pieces in batches until they're golden brown and crunchy. Remove them with a slotted spoon and let them drain on paper towels. Try not to eat them all while they’re still sizzling. DON'T BURN YASELF! We not going to the hospital!

4. Serve: Present your crispy fish pakoras on a plate like they’re royalty. Congrats, we're not done though, stand back up.

Mint Chutney

Ingredients:

• 1 cup fresh mint leaves

• 1/2 cup fresh coriander leaves

• 1 small green chili (adjust according to your spicy tolerance, I used serrano chilies)

• 1 tablespoon lemon juice

• 1 teaspoon sugar

• Salt to taste

• A little water, just a little

Instructions:

1. Blend Time: Toss all the mint leaves, coriander leaves, green chili, lemon juice, sugar, and salt into a blender. Add just enough water to get things moving. Blend until smooth like silk—or at least smooth enough to avoid any blender accidents.

2. Taste and Adjust: Give it a taste. If it needs more salt, lemon, or sugar, adjust like a culinary maestro until it hits the right notes.

3. Chill: Let it sit in the fridge for a bit. Chilled chutney is like the cool kid at the party—laid back, not doing too much.

4. Serve: Dip your crispy fish pakoras into the mint chutney, put on some afro beats, and do a lil dancey dance.

   
   

And there you have it! Fish Pakora with Mint Chutney. It's like the crispy, crunchy, minty fiesta you didn’t know you needed. Enjoy every single bite—and don’t worry about the mess; it’s all part of the fun!