Try your hand at punjabi cuisine


500g fish fillets (any river fish)

50g ginger-garlic paste

10g red chilli powder

20ml lemon juice

5g ajwain

200g gram flour

2 eggs

100g yoghurt

Salt to taste

Oil for deep frying


Clean, wash, and cut the fish into fillets. Apply salt, lime juice, ginger-garlic paste and red chilli powder. Make a batter of gram flour, yoghurt, eggs, ajwain, salt, and water. Marinate the fish in the batter for 10 minutes. Heat oil in a pan and deep fry the fish until lightly brown and crisp. Sprinkle with chaat masala, lemon wedges and serve hot.

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