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Fish Pakoras</h3>
<h4>Ingredients:</h4>
<ul>
    <li>Simply clean without bones Roasted Fish (cut in small peices)</li>
    <li>tbsp chickpea flour (besan)</li>
    <li>1 tblsp Rice Flour (Chawal ka atta)</li>
    <li>Pinch of carom seed</li>
    <li>1 green chili (finely chopped)</li>
    <li>1/2 tsp red chili powder</li>
    <li>Pinch of baking soda</li>
    <li>Pinch of asafoetida</li>
    <li>1 tsp coriander leaves</li>
    <li>Water (to make batter)</li>
    <li>Oil for frying</li>
</ul>
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<strong>How to make Fish Pakoras :</strong>
<p>Take a bowl, add chickpea flour, chili powder, asafoetida, green chilli, carom seeds, baking powder and coriander leaves in it and Mix all the ingredients well.</p>
<p>Now add water little at a time and mix it well.</p>
<p>The mix prepared should not be too watery it should be thick enough to pick up with fingers.</p>
<p>Heat oil for deep frying and for first five minute keep the heat on high flame so that oil gets hot quickly and then reduce the heat to medium.</p>
<p>Put the Roasted fish in the batter and mix well.</p>
<p>For frying pick up a small batch of the Roasted fish peices along with batter either using hands or a spoon and put them in the hot oil.</p>
<p>Do not put too many pakoras in a single go or else they will not fry properly.</p>
<p>Deep fry them in batches in medium hot oil, until nice golden brown and crunchy.</p>
<p>Remove the pakoras from oil when turn brown when the frying sound and the bubbling of oil stops. Place them on paper towels to get rid of excess oil.</p>
<p>Sprinkle chaat masla (if available) over it and serve hot with green chutney.</p>
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