4 white fish fillets (steamed and cut into pieces)
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda
- Beat the eggs, salt, chili powder, lemon juice and coriander
leaves together to make a batter. Add corn flour and mix well to
form a smooth batter.
- Heat oil in a kadhai or deep-frying pan.
- Dip each fish piece into the batter and fry in batches till
golden and crisp all over.
- Serve the fish pakora hot with your favorite chutney or ketchup.
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