Dairy-Free Fish Pakora
Crispy, golden, and entirely dairy-free, this Fish Pakora recipe is a mouthwatering twist on a beloved Indian snack. Featuring tender white fish fillets (such as cod or tilapia) coated in a spiced chickpea flour batter, this dish is seasoned with bold flavors like garam masala, red chili powder, and a hint of turmeric. The batter, enlivened with fresh coriander and fragrant ginger-garlic paste, ensures a perfectly crunchy crust with every bite. Deep-fried to perfection in just a few minutes, these irresistible pakoras are the ultimate combination of light and crispy textures with aromatic spices. Ready in under 30 minutes, this gluten-free appetizer is perfect for parties or as a savory indulgence paired with tangy mint chutney. Whether served as a snack or starter, these dairy-free fish pakoras are sure to impress!
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Ingredients
- 500 grams White fish fillets (e.g., cod or tilapia)
- 150 grams Chickpea flour (besan)
- 200 ml Water
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Baking soda
- 2 tablespoons Fresh coriander, chopped
- 700 ml Oil, for deep frying
Directions
Step 1
Begin by cutting the fish fillets into bite-sized pieces and pat them dry with paper towels.
Step 2
In a large mixing bowl, combine the chickpea flour, water, lemon juice, garlic paste, ginger paste, garam masala, red chili powder, cumin powder, salt, turmeric powder, and baking soda. Mix thoroughly to form a smooth batter. The consistency should be slightly thick, similar to pancake batter.
Step 3
Add the chopped coriander to the batter and mix well.
Step 4
Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small drop of the batter into the oil. It should sizzle and rise to the surface immediately.
Step 5
Dip each fish piece into the batter, ensuring it is well-coated, and gently slide it into the hot oil.
Step 6
Fry the fish in batches to avoid overcrowding the pan. Cook each piece for about 4-5 minutes, turning occasionally until golden brown and crispy.
Step 7
Once cooked, use a slotted spoon to remove the pakoras from the oil and place them on paper towels to drain excess oil.
Step 8
Serve hot with mint chutney or your favorite dipping sauce.
Nutrition Facts
| Serving size | (1610.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7276.6 |
| Total Fat 716.1g | 0% |
| Saturated Fat 100.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 250mg | 0% |
| Sodium 3389.0mg | 0% |
| Total Carbohydrate 99.9g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 17.1g | |
| Protein 135.7g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 229.5mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 3031.0mg | 0% |
Source of Calories