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
452cal
41gprotein
27gcarbs
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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy North Indian salad made from grated radish, zesty lemon juice, and simple spices. It's a perfect, quick side dish to cut through the richness of curries and dals, ready in just 10 minutes.
About Amritsari Fish Fry, Phulka and Mooli ka Laccha
Crispy Amritsari Fish Fry with light phulkas & tangy radish salad – a protein-packed, gut-friendly delight!
This north_indian dish is perfect for dinner. With 738.77 calories and 49.43g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
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)
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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Roasted Cumin Powder
0.5 tsp Chaat Masala
0.5 tsp Salt (adjust to taste)
0.25 tsp Kala Namak (optional, for extra tang)
Instructions
1
Prepare the Radish (5 minutes)
Thoroughly wash and peel the mooli (radishes).
Using the large holes of a box grater, grate the mooli into a large bowl.
This is the most critical step: Take handfuls of the grated mooli and squeeze firmly to remove as much excess water as possible. You can also place it in a muslin cloth and wring it out. Discard the water.
The squeezed radish should be quite dry. This prevents the salad from becoming soggy.
2
Combine Ingredients (3 minutes)
Transfer the dry, grated mooli to a clean mixing bowl.
Add the finely chopped green chilies, chopped coriander leaves, roasted cumin powder, chaat masala, salt, and optional kala namak (black salt).
Pour the fresh lemon juice over the mixture.
3
Toss and Serve (2 minutes)
Gently toss all the ingredients together until they are well combined.
Taste and adjust the salt, chaat masala, or lemon juice if needed.
Serve immediately to enjoy its fresh, crunchy texture.
