Crispy, golden fish fillets coated in a zesty, spiced chickpea flour batter. This popular street food from Amritsar is bursting with flavors of ajwain and garlic, making it an irresistible appetizer or side dish.
Prep15 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
476cal
42gprotein
29gcarbs
Ingredients
600 g Basa Fillets (Cut into 2-inch pieces. Cod or tilapia also work well.)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Ajwain (Lightly crushed)
1 tsp Red Chili Powder (Adjust to your spice preference)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
About Amritsari Fish Fry, Mint Chutney and Laccha Paratha
Crispy, perfectly spiced Amritsari Fish Fry with tangy mint chutney and flaky Lachha Paratha. Delicious!
This punjabi dish is perfect for lunch. With 950.6800000000001 calories and 50.660000000000004g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 tsp Chaat Masala (Plus extra for sprinkling)
0.5 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed between palms)
0.75 cup Water (Adjust as needed for a thick batter)
2 cup Vegetable Oil (For deep frying)
4 pcs Lemon Wedges (For serving)
0.5 cup Mint Chutney (For serving)
Instructions
1
Marinate the Fish
Gently pat the fish pieces dry with a paper towel to remove excess moisture.
In a large bowl, combine the fish pieces with ginger-garlic paste, lemon juice, ajwain, red chili powder, turmeric powder, and salt.
Mix gently with your hands to ensure each piece is evenly coated with the marinade.
Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 1 hour for deeper flavor.
2
Prepare the Batter
In a separate mixing bowl, whisk together the besan, rice flour, chaat masala, garam masala, and crushed kasuri methi.
Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter.
The batter should have a consistency similar to pancake batter, thick enough to coat the back of a spoon without being runny.
3
Fry the Fish
Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches a temperature of 175-180°C (350-360°F).
To test the oil without a thermometer, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
Take a piece of marinated fish, dip it into the batter, ensuring it's fully coated, and let any excess batter drip off.
Carefully slide the coated fish into the hot oil. Fry in small batches of 4-5 pieces to avoid overcrowding the pan, which can lower the oil temperature.
Fry for about 4-5 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried fish and place it on a wire rack to drain any excess oil and maintain crispiness.
4
Garnish and Serve
While the fish is still hot, sprinkle a generous pinch of chaat masala over it for an extra tangy kick.
Serve immediately with fresh lemon wedges and a side of mint chutney and onion rings for the authentic street-food experience.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
