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Crispy, golden fish fritters coated in a spiced chickpea flour batter. This popular Punjabi street food snack is bursting with flavor from ajwain and garam masala, perfect with a side of mint chutney.
For 4 servings
Marinate the Fish
Prepare the Batter
Heat the Oil
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Crispy, golden fish fritters coated in a spiced chickpea flour batter. This popular Punjabi street food snack is bursting with flavor from ajwain and garam masala, perfect with a side of mint chutney.
This punjabi recipe takes 30 minutes to prepare and yields 4 servings. At 337.68 calories per serving with 28.24g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Fry the Pakoras
Garnish and Serve
For a lower-fat version, make these in an air fryer. Arrange the battered fish in a single layer in the basket, spray with oil, and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway through.
Create an Amritsari-style pakora by adding 1 teaspoon of crushed coriander seeds and 1/2 teaspoon of anardana (dried pomegranate) powder to the batter.
This recipe works wonderfully with large prawns (shrimp) or cubes of firm paneer for a vegetarian alternative. Adjust cooking times accordingly.
Fish and chickpea flour (besan) provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Cod is a good source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The inclusion of traditional spices like Ajwain (carom seeds) and Hing (asafoetida) is known in Ayurvedic and Indian cooking to help aid digestion and prevent bloating.
A serving of 6 pieces of Fish Pakora contains approximately 375-425 calories, depending on the type of fish and the amount of oil absorbed during frying.
Fish Pakora is a delicious indulgence. While it's a great source of protein and omega-3s from the fish, it is deep-fried, making it high in fat and calories. It's best enjoyed in moderation as a treat.
Firm, white-fleshed fish are ideal as they hold their shape well during frying. Good choices include Cod, Tilapia, Basa, Haddock, or Pollock.
Yes, for a lighter version. After coating the fish in batter, spray it with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway. The texture will be less crispy than deep-fried but still delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it will make them soggy.