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
100 gm yoghurt
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.