Best Indian Fish Pakoras Recipes

VEGETABLE PAKORAS

Vegetable Pakoras image

I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!

Provided by Aarti Sequeira

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 cup besan (Indian chickpea flour; see Cook's note)
2 tablespoons rice flour
3/4 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain (carom) seeds, optional (cumin seeds can be substituted)
1/8 teaspoon baking soda
1 tablespoon grated fresh ginger
1/2 teaspoon lemon juice
Canola or peanut oil, for deep-frying
1 yellow onion, cut into rings
2 cups curly kale, ribs removed, torn into 3-inch pieces
2 cups 1-inch cauliflower florets
Ground black lime, for sprinkling

Steps:

Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!

INDIAN FISH PAKORAS

Indian Fish Pakoras image

You can leave out the green chilies and adjust the red chilli pepper to your taste. My favourite fish for this recipe is fresh cod or shark. Don't forget the cold beer or lemonade, we love pink! Tasty appetizer popular in India, recipe from an online pen-pal forum. Chutneys can be found in Indian shops, some supermarkets carry some, i prefer the Indian shops or picking up from an Indian restaurant works also !!

Provided by Luvfood

Categories Weeknight

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless white-fleshed fish, cut into chunks
lemon juice, enough to wash fish with
salt
3/4 cup garbanzo flour
2 tablespoons cilantro leaves, finely chopped
1 -4 green chili, chopped & (seeded if you like)
2 cloves garlic, minced
2 teaspoons ginger, minced
1 1/2 teaspoons red chili powder, indian style
1/2 teaspoon turmeric
1 teaspoon cumin seed, roasted and ground to a powder
oil (for deep frying, as much as you need)
lemons or lime wedge (optional)
chopped onion (optional)
chopped tomato (optional)
tamarind chutney (optional)
mint-cilantro chutney (optional)

Steps:

Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
Drain on paper towels, serve with lemon wedges and your choice of garnishes.

Nutrition Facts : Calories 31.9, Fat 0.8, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 6.3, Fiber 1.6, Sugar 1.4, Protein 1.3

PAKORA

Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium