Low Sodium Mackerel Pakora
Delight your taste buds with this healthier twist on a classic Indian snack—Low Sodium Mackerel Pakora. This flavorful recipe marries tender, omega-packed mackerel fillets with an aromatic blend of chickpea and rice flours, spiced just right with turmeric, red chili, and cumin. The batter is elevated with fresh coriander and green chilies, ensuring every bite bursts with freshness. Marinated in zesty lemon juice and ginger-garlic paste, the mackerel retains its delicate flavor while becoming delectably crispy on the outside. Perfectly deep-fried to golden perfection, these pakoras are a low-sodium alternative that doesn’t skimp on taste. Serve them hot with a cooling mint chutney or your favorite low-sodium dip for an irresistibly guilt-free snack or appetizer!
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Ingredients
- 300 grams Mackerel fillets
- 150 grams Chickpea flour (besan)
- 50 grams Rice flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Lemon juice
- 180 milliliters Water
- 2 tablespoons Fresh coriander leaves, chopped
- 1 unit Green chilies, finely chopped
- 0.5 teaspoon Ground cumin
- 500 milliliters Oil, for deep frying
Directions
Step 1
Begin by cleaning the mackerel fillets. Pat them dry with kitchen paper and cut them into bite-sized pieces.
Step 2
In a bowl, mix the lemon juice and ginger-garlic paste. Add the mackerel pieces and coat them well. Let it marinate for 15 minutes.
Step 3
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, turmeric powder, red chili powder, and ground cumin.
Step 4
Add water gradually to the dry ingredients while stirring to make a smooth batter. The batter should be thick enough to coat the mackerel pieces well but not too runny.
Step 5
Stir in the chopped green chilies, fresh coriander leaves, and mix well.
Step 6
Heat oil in a deep frying pan on medium-high heat.
Step 7
Dip each piece of mackerel into the batter ensuring it is fully coated, then gently lower it into the hot oil.
Step 8
Fry the pakoras in batches, ensuring not to overcrowd the pan. Cook each batch for about 4-5 minutes or until the pakoras are golden brown and crispy.
Step 9
Remove the pakoras using a slotted spoon and drain on a paper towel to remove excess oil.
Step 10
Serve the low sodium mackerel pakoras hot with mint chutney or your favorite low sodium condiment.
Nutrition Facts
| Serving size | (1234.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5846.5 |
| Total Fat 552.9g | 0% |
| Saturated Fat 81.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 210mg | 0% |
| Sodium 835.6mg | 0% |
| Total Carbohydrate 139.8g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 17.9g | |
| Protein 95.9g | 0% |
| Vitamin D 1080IU | 0% |
| Calcium 148.3mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2468.5mg | 0% |
Source of Calories