Tali Machchi

Ingredients list for Tali Machchi

• 8 1/2 inch Fish
• Mustard Oil
• 4 tablespoons Lemon juice
• 1 inch piece Ginger
• 6-8 cloves Garlic
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 1 tablespoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1/2 tablespoon Peppercorns crushed
• 4 tablespoons Gram flour (besan)
• to taste Salt
• 2 tablespoons Mustard oil
• to deep fry Oil
• 2 teaspoons Chaat masala

Method

1. Clean, wash and pat dry fish slices. Smear two tablespoons of lemon juice and a little salt on the fish slices and keep aside. Peel, wash ginger, garlic and grind to a fine paste.
2. Blend ginger-garlic paste with ajwain, red chilli powder, turmeric powder, crushed peppercorns, besan, salt, mustard oil and remaining lemon juice to make a smooth paste.
3. Apply this paste liberally on the fish slices and leave to marinate for half an hour, preferably in the refrigerator. Heat sufficient oil in a pan, slide in the marinated fish slices and deep-fry for two minutes.
4. Turn over and fry for two minutes more or until completely cooked and crisp. Drain onto an absorbent paper and serve hot liberally sprinkled with chaat masala.

Nutrition Info