How to make Gade Mach -
Fish patties coated with batter, rolled in breadcrumbs and deep fried till crisp and golden.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Gram Flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Gade Mach checkout Fish Cutlet, Grilled Fish Fingers, Amritsari Fish, Fish Cakes With Cucumber Relish . You can also find more Snacks and Starters recipes like Rawa Appe - SK Khazana Lamb Mint Kabab Cheela - SK Khazana Kanchipuram Idli-SK Khazana
Gade Mach Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Gade Mach Recipe
Fish 1 large
Gram Flour 1
Cumin seeds 1 teaspoon
Fresh coriander leaves a few sprigs
Gram flour (besan) 4-5 tablespoons
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Dry ginger powder (soonth) 1/4 teaspoon
Asafoetida a pinch
Salt to taste
Bread crumbs 4 tablespoons
Oil to deep fry
Method
Step 1
Wash, clean and boil the fish in one cup of water till tender. Drain and when cool remove the flesh from the bones and mash well. Discard the bones. Remove stem and finely chop green chilli. Dry roast the cumin seeds and grind them to a coarse powder. Clean, wash and finely chop the coriander leaves. Mix the gram flour with half cup of water to form a thin batter. Keep aside. Add the red chilli powder, cumin powder, garam masala powder, dry ginger powder, asafoetida, chopped green chilli, chopped coriander and salt to the fish and mix well.
Step 2
Divide the mixture into fifteen equal portions and shape them into patties. Heat sufficient oil in a kadai. Dip the patties into gram flour batter, roll in bread crumbs and deep fry till crisp and golden brown. Drain onto an absorbent paper. Serve hot.
Nutrition Info
Calories : 699 Kcal
Carbohydrates : 43.3 gm
Protein : 41.4 gm
Fat : 39.9 gm
Other : Niacin- 2.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
