Low Sodium Fish Pakora
Savor the crispy, golden-brown goodness of Low Sodium Fish Pakora, a healthier twist on the classic Indian appetizer. Perfectly spiced and delightfully crunchy, this dish features tender pieces of firm white fish like cod or tilapia, enveloped in a gluten-free batter made with chickpea and rice flours. Flavored with aromatic spices including cumin, coriander, garam masala, and a hint of turmeric, this recipe is proof that low sodium doesn’t mean sacrificing flavor. A splash of fresh lemon juice and a touch of ginger-garlic paste lend a zesty kick, while frying to crispy perfection seals in each irresistibly spiced bite. Ready in just 35 minutes, this light yet fulfilling snack pairs wonderfully with tangy chutneys or a refreshing squeeze of lemon. Whether you’re watching your sodium intake or simply looking for a tasty, guilt-free treat, this Low Sodium Fish Pakora is a must-try!
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Ingredients
- 500 grams Firm white fish fillets (e.g., cod or tilapia)
- 120 grams Chickpea flour (besan)
- 30 grams Rice flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 teaspoons Ginger-garlic paste
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh lemon juice
- 180 milliliters Water
- None Oil for frying
- 0.5 teaspoon Salt substitute or low sodium salt
Directions
Step 1
Cut the fish fillets into bite-sized pieces, approximately 2-inch squares or strips.
Step 2
In a mixing bowl, combine chickpea flour, rice flour, baking powder, ground turmeric, ground cumin, ground coriander, garam masala, red chili powder, and salt substitute. Mix well.
Step 3
Add the ginger-garlic paste, chopped coriander leaves, and fresh lemon juice to the flour mixture.
Step 4
Gradually add water while whisking to form a smooth batter. The batter should be thick enough to coat the fish pieces well. Adjust the water quantity if necessary.
Step 5
Heat oil in a deep pan or kadhai over medium heat.
Step 6
Dip each fish piece into the batter, ensuring it is fully coated, then carefully drop it into the hot oil.
Step 7
Fry the fish in batches, avoiding overcrowding the pan, until golden brown and crispy, about 3-4 minutes per side.
Step 8
Remove the fish pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Step 9
Serve hot with your choice of chutney or a squeeze of lemon.
Nutrition Facts
| Serving size | (891.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1037.5 |
| Total Fat 13.3g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 250mg | 0% |
| Sodium 844.5mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 14.2g | |
| Protein 118.4g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 179.9mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 4608.8mg | 0% |
Source of Calories