Tender, flaky fish marinated in a classic blend of yogurt and aromatic Punjabi spices, then grilled or baked to smoky perfection. This restaurant-style appetizer is surprisingly easy to make at home and perfect for any gathering.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 4 pieces
296cal
30gprotein
14gcarbs
Ingredients
500 g Cod Fillets (Cut into 1.5-inch cubes. Other firm fish like Kingfish (Surmai) or Tilapia also work well.)
1 cup Hung Curd (Ensure it's thick to help the marinade cling to the fish.)
2 tbsp Besan (Lightly roasted in a dry pan for 2-3 minutes until fragrant.)
1 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed is best.)
2 tbsp Mustard Oil (Gives an authentic pungent flavor.)
1 tsp Kashmiri Red Chili Powder (For vibrant color and mild heat.)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Melt-in-mouth Rumali Roti with perfectly spiced, protein-packed Fish Tikka. A light yet soul-satisfying meal!
This north_indian dish is perfect for dinner. With 625.13 calories and 38.07g of protein per serving, it's a muscle-gain option for your meal plan.
13gfat
Coriander Powder
0.5 tsp Turmeric Powder
0.5 tsp Ajwain (Carom seeds, aids digestion.)
1 tbsp Kasuri Methi (Crush between your palms before adding.)
1.5 tsp Salt (Adjust to taste.)
1 medium Onion (Cut into 1-inch cubes, layers separated.)
1 medium Bell Pepper (Any color, cut into 1-inch cubes.)
1 tbsp Vegetable Oil (For basting.)
0.5 tsp Chaat Masala (For garnish.)
Instructions
1
Prepare the Marinade (5 minutes)
In a large mixing bowl, whisk the hung curd until smooth and creamy.
Add the mustard oil, lemon juice, and ginger-garlic paste. Whisk again to combine.
Add all the dry spices: roasted besan, Kashmiri red chili powder, garam masala, coriander powder, turmeric powder, ajwain, and salt.
Crush the kasuri methi between your palms to release its aroma and add it to the bowl. Mix everything thoroughly until you have a thick, lump-free marinade.
2
Marinate the Fish (35 minutes)
Gently pat the fish cubes completely dry with paper towels. This is a crucial step to ensure the marinade adheres well.
Add the fish cubes to the marinade. Use a spatula or your hands to gently coat each piece evenly without breaking the fish.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours. The acid in the marinade can start to 'cook' the fish and make it mushy if left for too long.
3
Assemble the Skewers (10 minutes)
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.
Preheat your oven to 200°C (400°F) or your grill to medium-high heat.
Line a baking tray with aluminum foil and place a wire rack on top. Lightly grease the rack.
Thread the marinated fish cubes onto the skewers, alternating with the cubed onion and bell pepper. Leave a small gap between pieces to ensure even cooking.
4
Cook the Tikka (15 minutes)
For Baking: Arrange the skewers on the prepared wire rack. Bake for 10-15 minutes. At the 8-minute mark, remove from the oven, baste with vegetable oil, and turn the skewers over. Return to the oven and bake for another 5-7 minutes until the fish is opaque, cooked through, and has light char marks.
For Grilling: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning once, until the fish is cooked and has beautiful grill marks.
For a more charred finish in the oven, switch to the broil setting for the last 1-2 minutes, watching very closely to prevent burning.
5
Garnish and Serve (2 minutes)
Once cooked, carefully remove the skewers from the oven or grill and let them rest for a minute.
Sprinkle generously with chaat masala for a tangy finish.
Serve immediately with fresh lemon wedges, sliced onions, and a side of mint-coriander chutney.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
