Fish pakoras from Mowgli Street Food: Stories and Recipes from the Mowgli Street Food Restaurants (page 60) by Nisha Katona

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on January 16, 2023

    Decided on these because the batter is naturally gluten free. I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. I didn't use the full amount of water in the batter and I used sparkling water. The result was very good. Make sure you cook longer as I think it would be easy to undercook as the gram batter looks done before it is. Chucked some onion rings in as well as there was batter left. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour.

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