A delightful fusion dish combining the famous crispy texture of Mumbai's Fish Koliwada with the aromatic spices of Gujarat. Boneless fish pieces are marinated in a thick, spiced chickpea flour batter featuring carom seeds and a signature dhana-jeera powder, then fried to a perfect golden-brown. This appetizer is irresistibly crunchy on the outside and tender on the inside, making it a guaranteed crowd-pleaser.
Prep20 min
Cook15 min
Servings4
Serving size: 150 g
419cal
28gprotein
22gcarbs
Ingredients
500 g Pomfret (boneless, cut into 2-inch pieces)
0.75 cup Besan (chickpea flour)
0.25 cup Rice Flour (adds extra crispiness)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (freshly squeezed)
1.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
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.
About Gujarati Fish Koliwada, Rotli and Coriander Mint Chutney
Crispy, perfectly spiced Gujarati Fish Koliwada with homestyle Rotli and tangy chutney. Protein-packed & tasty!
This gujarati dish is perfect for dinner. With 738.5100000000001 calories and 37.82g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
0.5 tsp Garam Masala
0.25 tsp Hing (asafoetida)
1.25 tsp Salt (or to taste)
0.25 cup Water (or as needed for batter)
2 cup Vegetable Oil (for deep frying)
1 tsp Chaat Masala (for sprinkling)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Fish
Rinse the boneless fish pieces under cold water.
Pat them completely dry with paper towels. This step is crucial for a crispy coating.
Place the dry fish pieces in a large mixing bowl.
2
Create the Batter Mix
In a separate bowl, combine the besan, rice flour, Kashmiri red chili powder, turmeric powder, dhana jeera powder, ajwain, garam masala, hing, and salt.
Whisk all the dry ingredients together until well combined.
3
Make the Marinade and Marinate Fish
To the dry batter mix, add the ginger-garlic paste and lemon juice.
Slowly add water, whisking continuously to form a thick, smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
Pour this batter over the fish pieces and gently mix until every piece is evenly coated.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4
Deep Fry the Fish
Heat oil in a kadai or deep pan over medium-high heat to about 180°C (350°F).
To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
Carefully slide the marinated fish pieces into the hot oil one by one. Do not overcrowd the pan; fry in 2-3 batches.
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 them on a wire rack or paper towel-lined plate to drain excess oil.
5
Garnish and Serve
Transfer the hot fish koliwada to a serving platter.
While still hot, sprinkle generously with chaat masala.
Garnish with freshly chopped coriander leaves.
Serve immediately with green chutney, onion rings, and lemon wedges on the side.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
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.
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.
