Do I need to say anything at all about Punjab and its festivity? Whatever be the occasion it’s made sure that the joy is spread out with lots of eating, dancing and singing! The best part about all this celebration and excitement is the array of foods that this exquisite cuisine has to offer! All those calories you gobble up eating Punjabi food doesn’t seem to matter, despite those loads of makhan (butter).
I’ve often heard Punjabis claiming that it’s the light water of their land that makes them digest down the heavy eating they do! Lucky people you must be. 😛
This deep fried delicacy is from the city of Amritsar, named after the very place it came into existence. Despite their thick lassis, kulchas, tangy chickpeas, and their absolutely lovable butter chicken, this starter stands a personal favorite, because it makes sure that the sensuous gluttony to come, starts off on a high note.
I chose to cook this appetizer on a gloomy evening, hoping to brighten up the mood at home with some hearty Punjabi food! And let me tell you, there is some secret spell that it puts on us, and makes us come alive 🙂
It’s a dead simple, quick recipe, and a must try! Just make a batter of some gram flour with a few spices, toss in the bits of fish, coat it, and deep fry.
Everyone in my family enjoyed this yummy thing, and it finally found the deserved peace in our happy tummies. 😀
- King Fish fillets (cut into bite sized pieces) – 500 grams
- Turmeric powder – 1 tsp
- Vinegar – 1 tbsp
- Salt – to taste
- Carom seeds (ajwain/omum) – 1 tsp
- Gram flour – 200 grams
- Ginger garlic paste – 3 tbsp
- Dry mango powder (amchur) – a pinch
- Curd – 2 tbsp
- Coriander – 1 tbsp
- Oil – to deep fry
- Add the ingredients for marination, mix and set aside for about 30 minutes
- Meanwhile, add all the ingredients for the batter, except the oil, and make a thick paste
- Coat the marinated fish pieces with the batter, and leave it for another 10 minutes
- Tip the pieces into hot oil in batches, and fry until golden brown
- Squeeze a few drops of lemon before serving
Any white fish fillet without bones can be used. For the batter, an egg can be used as additive.