Amritsari fish pakora with step by step pictures. Delicious crispy fried fish coated in a gram flour coating with spices and carom seeds.
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Amritsari Fish Pakora Recipe
During our last trip to amritsar, this is one dish which is very famous over there and we ordered it quite a few times as well. it is really really tasty. We loved it so much, that i wanted to recreate it at home. Finally i tried it few days back and it turned out perfect. This pakora is so easy to make, you just few ingredient to put together and finally you get a plate of crispy crunchy pakoras. The main flavouring for this pakoras are ajwain which is also known as carom seeds. So don’t skip to add those.
About Fish Pakora
Amritsari Fish Pakora is a lightly battered fish fry seasoned with Indian spices, ginger and garlic paste, and gram flour. It’s crunchy and refreshing to eat. It works well as an appetiser. According to legend, Amritsari fish pakora originated in Mughal kitchens during the reign of Emperor Akbar. The dish cannot be prepared with fresh or saltwater fish from the sea. It is critical to use Sole fish or Singhara to achieve the flavour and texture found in the authentic dish.
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Ingredients for Amritsari Fish Pakora
Chilli Powder :
Chili powder is a spice blend, and recipes differ from cook to cook and company to company. Chili powders typically contain cayenne pepper, paprika, cumin, oregano, and garlic. It enhances the flavour and heat of recipes.
Kashmiri Chilli Powder :
Kashmiri chiles are tall, thin, wrinkled red chiles that produce a vibrant red powder valued for its colour and mild spiciness. The chile has a slightly smoky flavour. This powder is used in Indian cooking to add colour to dishes that don’t require a lot of heat.
Vinegar:
Vinegars acidity or sourness enhances the flavour of food and adds balance to a rich dish. Salad dressings, marinades, sauces, mayonnaise, and ketchup are all examples of where it can be found. Vinegar has the ability to alter the texture of foods.
Cornflour:
When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating.
Hope you will give this a try and let me know how it turns out for you..
Amritsari Fish Pakora Recipe
Amritsari fish pakora with step by step pictures. Delicious crispy fried fish coated in a gram flour coating with spices and carom seeds.
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Ingredients
Instructions
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| in goes some chilli powder and turmeric powder..I used half kashmiri chilli powder and half regular chilli powder |
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Source: Yummy Tummy
