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    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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