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Pakoras are the Indian version of battering something. They use a flour made out of chickpeas rather than wheat. This gives the battered fish cubes a unique taste.
1 thick catfish fillet (approximately 225g)
1 pinch salt, to taste
60g besan flour
1 tablespoon plain flour
1/2 tablespoon baking powder
1/2 teaspoon nigella seeds
1/2 teaspoon ajwain seeds (optional)
1 pinch chilli powder, to taste
1/2 medium onion, finely diced
2 green chillies, finely diced, to taste
1/2 teaspoon ground ginger
1 dash oil for frying
- Cut the catfish into 2.5cm cubes, lightly salt and set aside.
- In a bowl mix the besan, plain flour, baking powder, nigella seeds, ajwain seeds, chilli powder, onion, chilli and ginger.
- Add the water into the bowl and mix until it is a thick batter.
- Heat the oil in a deep frypan until it is hot but not smoking. Keep the temperature around 180 degrees C. If you have a deep fryer use that.
- Mix the fish into the batter then drop in the pieces one by one into the oil. Make sure the pieces are coated well.
- Fry until golden on both sides. Remove and drain on paper towel. Serve hot with chutney or pickle or slices of onions.
Besan is flour made from ground chickpeas. It is also known as gram flour or chickpea flour .
This recipe uses catfish but any fish that holds together well when cooked can be used.
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