Tata Sampann Recipes - Restaurant Style Fish Pakora

It's hard to overstate the popularity of pakoras in India - they're an all-time favourite snack that's enjoyed by people from all walks of life. What makes them so special is the fact that each household has its own unique recipe, passed down through the generations and often adapted with new twists and flavour combinations. The key to a great pakora is in the ingredients - onions, potatoes, paneer, tomato, chilli pepper, spinach - the list of possibilities is endless. And while vegetarians have plenty of options, meat lovers needn't feel left out - chicken, egg, and fish pakoras are also widely enjoyed. Whether you prefer them spicy or mild, crunchy or soft, there's a pakora out there that's sure to tickle your taste buds.

If you're looking for a new twist on the classic pakora recipe, look no further than blogger Someshukla's authentic Bengali fish pakora recipe. In this video, she shares her simple steps for making this mouthwatering starter at home, using a blend of Tata Sampann Salt & Spices to create a flavour sensation that's sure to impress. 

And if you're looking to take your dish to the next level, why not try adding a pinch of Tata Sampann Red Chilli Powder? This premium quality spice is available for purchase on the Tata Nutrikorner website, and it's the perfect way to add a little extra zing to your fish pakoras. 

Ingredients

• 200 G Boneless Fish Fillet Cut into pieces (Bhetki/Barramundi/ Catfish/Tilapia Etc)
• ½ lemon
• 2 Tbsp All Purpose Flour (Maida)
• 2 Tbsp Corn Flour
• 1 Small Sized Onion
• 6 - 7 Garlic cloves, chopped
• 1 Inch Ginger
• 2 - 3 Green Chilies
• ½ Tsp Black Pepper Powder
• ¼ Tsp Tata Sampann Red Chilli Powder
• 1 Egg
• Coriander Leaves – A Handful
• Salt to Taste
• Oil for Frying

Method

1. Grind garlic, ginger, green chillies, onions, and coriander together. Do not add water to ensure that this paste is coarse.
2. Cut the fish into a two-inch square piece.
3. Add these pieces to a bowl. Squeeze the lemon, and add the salt and black pepper powder.
4. Add the paste to this. Mix this well.
5. Break the egg into the bowl.
6. Add the maida, corn flour, and red chilli powder. Mix this well. Do not add water.
7. Let this rest for one hour in the refrigerator.
8. Heat oil for deep frying.
9. Gently slide the pieces of fish coated in the batter.
10. Fry the fish on a slow flame till it is golden brown.
11. Serve this hot with salad and green chutney.

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