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Main Ingredients | Beer, Rawas fillets |
Cuisine | Punjabi |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non-Veg |
Ingredients
- ½ cup beer
- 350-400 grams Rawas fillets cut into 1½-inch fingers
- 1½ tablespoons lemon juice
- Salt to taste
- ½ teaspoon cumin seeds
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon gram flour (besan)
- ½ cup refined flour (maida)
- ½ teaspoon baking powder
- 1 teaspoon carom seeds (ajwain)
- Chaat masala to sprinkle
- Oil for deep-frying
- Green chutney to serve
- Onion rings to serve
- Lemon wedges to serve
- Coriander sprig to serve
Method
- Add fish in a bowl, lemon juice, salt, cumin seeds, red chilli powder, turmeric powder, ginger-garlic paste and gram flour, mix well and set aside to marinate for 10-15 minutes.
- Heat sufficient oil in a kadai on medium heat.
- Add refined flour, baking powder, and salt in another bowl to make beer batter. Crush carom seeds and add. Add chaat masala. Add beer, a little at a time, and keep mixing till you get a batter of coating consistency.
- Dip marinated fish, one piece at a time, in the batter, slide into moderately hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala over them and mix lightly.
- Transfer into a serving bowl and serve hot with green chutney, onion rings, lemon wedges and coriander sprigs.
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