A classic Kashmiri delight where tender fish fillets are marinated in a fragrant blend of fennel, ginger, and chili, then shallow-fried to crispy perfection. This simple yet flavorful dish brings the authentic taste of the valley to your table.
Prep15 min
Cook10 min
Servings4
Serving size: 1 fillet
301cal
33gprotein
8gcarbs
15g
Ingredients
600 g Trout Fillets (Cut into 4-inch pieces. Kingfish or Cod also work well.)
3 tbsp Besan (Gram flour)
1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat. Adjust to your preference.)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
Perfectly spiced, crispy Kashmiri fish fry with girda. An energy-giving, soul-satisfying snack!
This kashmiri dish is perfect for snack. With 813.26 calories and 47.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Water (As needed to make a thick paste)
0.5 cup Mustard Oil (For shallow frying)
0.5 tsp Chaat Masala (For sprinkling after frying)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 pcs Lemon Wedges (For serving)
Instructions
1
Prepare the Marinade
In a medium mixing bowl, combine the besan, Kashmiri red chili powder, saunf powder, sonth, turmeric powder, garam masala, hing, and salt. Whisk the dry ingredients together.
Add the lemon juice and 2-3 tablespoons of water. Mix thoroughly to form a thick, smooth paste. The consistency should be like a thick batter, able to coat the fish without dripping off.
2
Marinate the Fish
Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for a crispy coating.
Gently rub the prepared spice paste over all sides of each fish fillet, ensuring an even coating.
Let the fish marinate at room temperature for at least 15 minutes, or up to 30 minutes in the refrigerator.
3
Shallow Fry the Fish
Pour the mustard oil into a wide, heavy-bottomed skillet or pan. Heat over medium-high heat until the oil is hot and shimmering. To test, drop a tiny bit of marinade into the oil; it should sizzle immediately.
Carefully place the marinated fish fillets in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
Fry for 4-5 minutes on the first side, undisturbed, until it's golden brown and crisp.
Gently flip the fillets using a spatula and cook for another 3-4 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
4
Garnish and Serve
Remove the fried fish from the pan and place on a wire rack or a plate lined with paper towels to drain excess oil.
While the fish is still hot, sprinkle a pinch of chaat masala over each fillet for an extra tangy flavor.
Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
Servings
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
