Air fryer recipe · Snacks
Amritsari Masala Fish Pakora
Golden ajwain-spiked gram-flour fish fingers with the swagger of a Punjabi dhaba.
- 15 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 130kcal
- 18.4 gprotein
- 9.2 gcarbs
- 1.6 gfat
- 1.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless fish fingers (basa/sole)400 g
- Gram flour (besan)1/2 cup
- Carom seeds (ajwain)1 tsp
- Kashmiri chilli powder1 tbsp
- Ginger-garlic paste1 tbsp
- Lemon juice1 tbsp
Method
Make the batter
Whisk the gram flour with ajwain, chilli powder, ginger-garlic paste, lemon juice, salt and just enough water to form a thick clinging batter. It should coat the back of a spoon without dripping.
Marinate the fish
Fold the fish fingers gently into the batter so each is fully enrobed. Let them rest for 20 minutes so the besan tightens around the flesh.
Preheat the basket
Run the air fryer empty at 200C for three minutes and brush the basket with oil. A hot start sets the batter quickly and stops it sticking.
Arrange the fingers
Lay the battered fish in a single layer with space between pieces. Spray the tops with oil for that signature crisp pakora surface.
Air-fry the fish
Air-fry at 200C for 12 minutes, turning once midway and spraying again. Serve sizzling-golden with a dusting of chaat masala and onion rings. The fish is done when it turns opaque and flakes easily with a fork.
