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How to make fish fillet pakoda/bhaji

Pakoda or bhaji is a fast food snack indigenous to India. These are typically vegetarian but the fish turned out superb 👌

67
STEPS
INGREDIENTS
Besan, turmeric, baking soda, salt & chili flakes

Besan, turmeric, baking soda, salt & chili flakes

Finely chopped onion & garlic

Finely chopped onion & garlic

Finely chopped cilantro (i dried cilantro sitting around but fresh is so much better)

Finely chopped cilantro (i dried cilantro sitting around but fresh is so much better)

Dry fillets using paper towel; add in cumin, salt & a squirt of lemon.

Dry fillets using paper towel; add in cumin, salt & a squirt of lemon.

Add water till you get a thick pancake-like batter.

Add water till you get a thick pancake-like batter.

Fill 1/3 of a frying pan with oil, & heat on a medium-low heat. To check if the oil is ready, drop a bit of batter -- the fish is ready to fry when the batter floats a second later.

Coat the fish fillet in the chickpea batter and

Coat the fish fillet in the chickpea batter and

gently lower it into the oil. Fry until lightly browned below; switch sides.

gently lower it into the oil. Fry until lightly browned below; switch sides.

Remove onto paper towels.  Repeat with the rest of the fillets.

Remove onto paper towels. Repeat with the rest of the fillets.

If there's extra batter left, simply make regular pakoda by frying spoonfuls of batter.

If there's extra batter left, simply make regular pakoda by frying spoonfuls of batter.

These are great with tomato chutney or ketchup \ud83d\ude09

These are great with tomato chutney or ketchup 😉

  • 4.0 Fish fillets
  • 1/2tsp Ground cumin
  • Lemon juice
  • Salt
  • 3/4c Besan (chickpea flour)
  • 2/3c Water
  • 2.0Tbsp Chopped onion
  • 1.0tsp Chopped garlic
  • 2.0Tbsp Chopped cilantro
  • 1/4tsp Turmeric powder
  • 1/8tsp Baking soda
  • Salt
  • Chili flakes
  • Oil for frying