Crispy, golden fish fritters from the heart of Kashmir. Seasoned with a unique blend of fennel and ginger powder, this popular street food makes for an irresistible appetizer.
Prep20 min
Cook15 min
Servings4
Serving size: 4 fritters
355cal
29gprotein
24gcarbs
16gfat
Ingredients
500 g Cod Fillet (Or other firm white fish like tilapia, deboned and skinless)
1 tbsp Lemon Juice
1.5 tsp Salt (Divided for marination and batter)
1 cup Besan (Gram flour)
0.25 cup Rice Flour (Adds extra crispiness)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Crispy fish fritters (Gaad Monje) with fresh, tangy mint chutney – an aromatic, protein-packed snack!
This kashmiri dish is perfect for snack. With 428 calories and 30.04g of protein per serving, it's a nutritious choice for your meal plan.
0.25 tsp Hing (Asafoetida)
0.5 tsp Carom Seeds (Ajwain)
0.5 tsp Garam Masala
0.75 cup Water (Or as needed for a thick batter)
2 cup Vegetable Oil (For deep frying)
1 tsp Chaat Masala (For garnish)
Instructions
1
Marinate the Fish
Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for a crispy result.
Cut the fish into uniform, bite-sized pieces, approximately 1.5 to 2 inches each.
In a medium bowl, combine the fish pieces, lemon juice, and 0.5 tsp of salt. Toss gently to coat. Set aside to marinate for 15-20 minutes.
2
Prepare the Batter
In a large mixing bowl, whisk together the besan, rice flour, Kashmiri red chili powder, turmeric powder, fennel powder, dry ginger powder, hing, carom seeds, garam masala, and the remaining 1 tsp of salt.
Gradually pour in the water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
3
Heat the Oil
Pour the vegetable oil into a heavy-bottomed kadai or deep pan. Heat over medium-high flame.
The oil is ready when a small drop of batter sizzles and rises to the surface immediately. The ideal temperature is around 180°C (350°F).
4
Fry the Fritters
Dip each marinated fish piece into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
Carefully slide the battered fish pieces into the hot oil one by one. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
Fry for 4-5 minutes, turning occasionally, until the fritters are a deep golden brown, crispy, and the fish is cooked through.
5
Drain and Serve
Using a slotted spoon, remove the fried Gaad Monje from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
While the fritters are still hot, sprinkle them generously with chaat masala.
Serve immediately with traditional Kashmiri Mooli Chutney (radish chutney) or mint chutney for the best experience.
6
Serving size: 0.25 cup
73cal
1gprotein
6gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
