Crispy, golden-fried fish fillets coated in a zesty, spiced chickpea flour batter. This popular street food from Amritsar is a perfect appetizer, packed with tangy and savory flavors.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
378cal
34gprotein
21gcarbs
Ingredients
600 g firm white fish fillets (cut into 2-inch pieces)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
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.
About Fish Amritsari, Coriander Mint Chutney and Phulka
Crispy, perfectly spiced Fish Amritsari with tangy chutney & soft Phulkas. A delightful, protein-packed meal!
This sindhi dish is perfect for dinner. With 669.25 calories and 43.81g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1 pcs egg (optional, for a lighter batter)
0.5 cup water (approximately, or as needed for batter)
2 cup vegetable oil (for deep frying)
1 tsp chaat masala (for sprinkling)
Instructions
1
Marinate the Fish (30 minutes)
Cut the fish fillets into 2-inch pieces. Pat them completely dry with paper towels to ensure the marinade adheres well.
In a mixing bowl, combine the fish pieces with ginger-garlic paste, lemon juice, red chili powder, and 0.75 tsp of salt.
Gently toss to coat each piece evenly. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
2
Prepare the Batter (5 minutes)
In a separate large bowl, whisk together the besan, rice flour, ajwain, turmeric powder, garam masala, and the remaining 0.5 tsp of salt.
If using, crack the egg into the dry mixture.
Gradually add water while whisking continuously. Mix until you have a thick, smooth batter with no lumps. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3
Coat the Fish (2 minutes)
Take the marinated fish out of the refrigerator.
Add the fish pieces to the batter and gently toss until each piece is fully and evenly coated.
4
Deep Fry the Fish (8-10 minutes)
Heat the oil in a deep pan or kadai over medium-high heat. The ideal temperature is 175-180°C (350-355°F). If you don't have a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully slide the battered fish pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 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 or paper towel-lined plate to drain excess oil.
5
Garnish and Serve (1 minute)
While the fish is still hot, sprinkle generously with chaat masala.
Serve immediately with green chutney, lemon wedges, and thinly sliced onions for the best crispy texture.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
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.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
