Ingredients: 500 gm fish fillets/ fish fingers
50 gm ginger garlic paste
10 gm red chilli powder
20 ml lemon juice
05 gm ajwain
200 gm gram flour
2 eggs
100 gm yoghurt
salt
oil for deep frying
Method: Clean, wash and cut the fish into fillets or fingers.
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.
Serve sprinkled with chaat masala and lemon wedges.