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)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
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, Roti and Mooli ka Laccha
Crispy Amritsari Fish Fry with soft rotis & a zesty radish salad. Protein-packed and perfectly spiced!
This north_indian dish is perfect for lunch. With 713.26 calories and 50.43000000000001g 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
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.
