Mahi pakoda are the famous dish of the north Indian cuisine which is the fish pakoda or pakora. It’s one of the special and delicious north Indian recipes. Pakoras are traditionally Punjabi snacks and is mostly served in addition to vegetarian samosa during festive snack or occasions entertaining guests with exotic crispy fritters.
To prepare these yummy delicious fish pakora you can use any type of fresh water or salt water fish. The boneless fish fillets should be properly cleaned and thinly sliced into about 2” fillets. They are then marinated in a wet batter of gram flour and spices and deep fried till cooked and turns into a nice golden color.
Pakora (deep-fried dough with vegetables), a wonderful evening snack and is typical representative of Indian food style. Pakora is a type of Indian cuisine created basically by deep-frying any ingredient such as chicken pieces, fish fillets, onion, eggplant, potato, spinach, cauliflower, raw plantain and chilli. These are then dipped in a batter of gram flour and then fried. Indian food tends to accent carbohydrates and spices and de-emphasize protein, while with the common usage of legumes and vegetables it produces a unique combination.
Pakoras are all time favorites of Punjabi folks and popular throughout the globe. If you find yourself in a Punjabi household ( things happen) - you will be obliged to eat your fill and drink lots of tea - otherwise your hosts will be offended. But it is a really easy task - Indian food, especially Pakora is so delicious, that you will ask for more. And - why not try Pakora? Pakora is usually served as snacks or appetitizers. They can be eaten as starters in restaurants. Pakoras are delicious served with mint or imli (tamarind) sauce - or both!
Mahi Pakoda can be made in different variations. They are lovely and crisp golden brown spicy coated with either sesame seeds or bread crumbs or crushed sabudana crispies on the outside side and a heavenly taste of spices. Fish Pakora are made from Fish slices that are dipped in a batter of spiced and salted chickpea flour before being deep fried to a delicious golden and crisp texture. To prepare the Mahi Pakora firstly clean the fish pieces well. In a mixing bowl, add some gram flour (besan flour), chilli powder (according to your taste for spiciness), very few pieces of ajwain, little ginger garlic paste, salt to taste, little baking powder (optional) and finely chopped coriander stems. Mix all the ingredients well adding little water to form the pakora batter. Do not make it too thick batter. The fish fillets only need to be thinly coated. Mix the fish pieces into the batter and mix them well carefully.
Take some sesame seeds in a plate and put a piece of fish and coat it lightly with the sesame seeds and then drop it in hot oil and deep fry them. Normally the fish are fried within 3 to 5 mins. Remove drain the oil off and put them on a paper towel and keep aside. Same ways fry all the other fish pieces. You can also use different coatings for varied flavors and taste like the breadcrumbs and take some Sabudana crispies or papads and crush them in your ding chik and coat the piece of fish and deep fry them. The fish pakoras are ready to eat in three different flavors. Truly awesome, delicious and refreshing dish during monsoon season and is mostly enjoyed by all. Serve hot with sauce, lime and tangy mint chutney; it is a great accompaniment for an evening tea with friends.