1 big fillet of tilapia/catfish
1 tbsp ginger garlic paste
1 tsp red chilli powder
1 tsp dry mango powder/amchoor
1- 1.5 tsp ajwain/ carom seeds
0.5 tsp black pepper powder
1 tsp cumin-coriander powder
1 tbsp mint-coriander paste (optional)
1 cup besan/gram flour
2 tbsp yoghurt
Salt to taste
Oil for deep frying
Apply salt, amchoor, cumin-coriander powder, mint-coriander paste, carom seeds, black pepper powder, red chilli powder and ginger garlic paste to the fish pieces and keep aside for 15 mins.
Make a batter of gram flour, yoghurt, eggs, salt and water.
Dip the fish in the batter.
Heat oil in a pan and deep fry the fish until lightly brown and crisp.
Sprinkled with chaat masala, lemon wedges and serve hot.