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Crispy, golden fish fillets coated in a zesty, spiced chickpea flour batter. This popular street food from Amritsar is bursting with flavors of ajwain and garlic, making it an irresistible appetizer or side dish.
For 4 servings
Marinate the Fish
Prepare the Batter
Fry the Fish
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Crispy, golden fish fillets coated in a zesty, spiced chickpea flour batter. This popular street food from Amritsar is bursting with flavors of ajwain and garlic, making it an irresistible appetizer or side dish.
This punjabi recipe takes 30 minutes to prepare and yields 4 servings. At 475.97 calories per serving with 41.61g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Garnish and Serve
For a lower-fat version, spray the battered fish with oil and bake at 200°C (400°F) for 15-20 minutes or air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through.
Replace the rice flour with an equal amount of cornflour for a slightly different but equally crispy texture.
Add 1/2 teaspoon of dried mango powder (amchur) to the marinade for extra tanginess, or a pinch of asafoetida (hing) to the batter for a unique aroma.
This recipe works wonderfully with thick slices of paneer, firm tofu, or large cauliflower florets instead of fish.
Fish is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
White fish like Basa and Cod provide beneficial Omega-3 fatty acids, which are known to support brain health, reduce inflammation, and promote a healthy heart.
The inclusion of Ajwain (carom seeds) is a key feature of this dish. Ajwain is traditionally used in Ayurvedic and Indian home remedies to improve digestion, relieve gas, and reduce bloating.
The blend of Indian spices like turmeric, garam masala, and chaat masala not only provides incredible flavor but also offers various health benefits, including anti-inflammatory and antioxidant properties.
A single serving of Amritsari Fish Fry (approximately 266g) contains around 450-550 calories. The exact number can vary based on the type of fish and the amount of oil absorbed during frying.
It has both healthy and unhealthy aspects. The fish itself is a great source of lean protein and omega-3 fatty acids. However, since it is deep-fried, it is high in fat and calories. It's best enjoyed in moderation as part of a balanced diet.
Traditionally, a freshwater fish like Singhara (river catfish) or Sole is used. However, any firm, white-fleshed fish works well. Basa, Cod, Tilapia, and Haddock are excellent choices as they hold their shape during frying.
Yes, you can make a healthier version in an air fryer. Prepare the fish as directed, spray the battered pieces with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping halfway. The texture will be slightly different from deep-fried but still delicious.
There could be a few reasons: 1) The batter was too thin. 2) The oil was not hot enough, causing the fish to absorb oil instead of crisping up. 3) You overcrowded the pan, which lowers the oil temperature. Using rice flour is key to achieving a crispy coating.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in an oven or air fryer at 190°C (375°F) for 5-7 minutes. Avoid reheating in a microwave, as it will make the fish soggy.