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Amritsari Machchi

Singhara fish(2" chunks), de-boned and skinned

Malt vinegar

Ginger Paste

Garlic Paste

Red Chillies (fresh), ground to a paste

Ajwain (carom seeds)

Haldi(turmeric powder)

Chilli powder

Zeera (cumin) powder

Besan (gramflour)

Maida (flour)

Eggs, whisked

Salt to taste

Green corainder, finely chopped

Oil for frying

Chaat masala to sprinkle on top

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 1 kg

3 tbs

2 tbs

2

2 tsp

1/2 tsp

1 tsp

2tsp

3 tbs

2 tbs

2

 

1/2 cup

Method:

  1. Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture.
  2. In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
  3. Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.0
  4. Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
  5. Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

Recipes by :Richa Bery

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