- Boneless Fish Fillet(cut into thin strips)-150 gms.
- Gram Flour – 200 gms.
- Semolina – 50 gms.
- Ginger -Garlic Paste – 1 tsp.
- Nigella seeds -1/2 tsp.
- Turmeric Powder – 1 tsp.
- Red Chilly Powder – 1 tsp.
- Cumin Powder – 1/2 tsp
- Garam Masala Powder- 1 tsp.
- Dry Mango Powder or Amchoor Powder – 1 tsp.
- Salt – According to taste.
For Sprinkling :-Chaat Masala.
For Serving :-Schezuan Sauce.
Step 1 – Wash and cut the boneless fish fillets in strips.Now sprinkle a pinch of salt over them.
Step 2 – Take a bowl and add gram flour and semolina in the given amounts in it.Next add the nigella seeds,turmeric powder,red chilly powder,cumin powder,garam masala,dry mango powder,salt and ginger-garlic paste and using water make a thick batter of it.
Step 3 – Now heat a kadhai and add oil to it.When it is hot enough take the fish strips and coat them in the above batter and drop them one by one in the oil.Fry the strips till golden brown and drain on a tissue paper.
Our fish fritters are ready.
Sprinkle some chaat masala over them and serve with schezuan sauce or any other dip of your choice.
Friends do try the recipe at home.Share your comments and feedback and have a great day everyone.Till then healthy cooking,happy living!!!!And happy mother’s day to all.
- Wheat Flour – 500 gms.
- Jaggery powder – 400gms.
- Fennel Seeds – 1 tsp.
- Dry Coconut flakes – 2 tsp.
- Cold Milk – for binding.
- Vegetable Oil – 3 tbsp.
- Vegetable oil – for deep frying.
Step 1 – Take the given amount of wheat flour in a bowl. Add jaggery powder, fennel seeds, dry coconut flakes, 3 tbsp of vegetable oil and using some milk make a hard dough which will be harder than regular dough used to make chapatis.Cover with a muslin cloth and keep aside for half an hour.
Step 2 – Heat some vegetable oil in a heavy -bottomed karahi and using a designer mould(saancha)give your preferred shape and design to the dough. Here I have made round shapes with the dough. Make sure the thekuas are not very thick in the centre or very thin at the sides. Moderate the thickness with your hands to get perfect thekuas.
Step 3 – When the oil is quite hot drop the thekuas in the oil one by one and fry them till they are reddened uniformly on both the sides. Drain excess oil on a tissue paper.
Our jaggery thekuas are ready.They can be had as snacks with tea or coffee.
Note points -1.The amount of jaggery put in the recipe is very important. It should be neither too little or too much or the thekuas will be bland and too sweet respectively.
2.It is very important to put 3 tbsp of oil in the dough while binding it. Otherwise it won’t turn out to be very crunchy.
Do try this recipe at home. Share your comments and feedback and have a great week everyone. Till then, healthy cooking, happy living!