Amritsari Macchi


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)

For Batter:
1 cup besan/gram flour

2 eggs

2 tbsp yoghurt

Salt to taste

Oil for deep frying


Clean, wash and cut the fish into bite size pieces

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. IMG_1490IMG_1493

Sprinkled with chaat masala, lemon wedges and serve hot.

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