Amritsari Macchi Pakora Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1 to 1.5-inch wide strips or bite-sized pieces. Remove any bones and ensure pieces are uniform for even cooking.

Marinate

In a bowl, combine lemon juice, 1 tsp salt and 1 tsp turmeric. Toss the fish pieces gently so they are evenly coated. Cover and refrigerate for 15–20 minutes (do not over-marinate or fish will become mealy).

Make the batter

In a mixing bowl, sift or whisk together 1 cup gram flour, 2 tbsp rice/corn flour, 1 tsp carom seeds, 1 tsp red chili powder, 1 tsp amchur (or chaat masala), 1 tsp garam masala, 1 tsp baking soda (if using), 1 tsp ginger-garlic paste and 1 tsp salt. Gradually add about 3 tbsp of cold water while whisking to form a thick, smooth batter that coats the back of a spoon. Adjust with small amounts of water if too thick—final consistency should be slightly thicker than pancake batter so it clings to fish.

Rest batter (optional)

Let the batter rest 5–10 minutes to hydrate the flours and bloom spices. If the batter thickens too much, whisk in 1–2 tsp cold water to loosen.

Dust fish

If using, lightly dust the marinated fish pieces with 2 tbsp rice or semolina to give an extra crisp edge. Shake off excess.

Heat oil

Pour 2 cups vegetable oil into a deep, heavy-bottomed pan or wok. Heat over medium-high until oil reaches about 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil—it should sizzle and rise slowly to the surface.

Fry in batches

Dip each fish piece into the batter, letting excess drip back into the bowl, then gently lower into the hot oil. Fry in small batches (4–6 pieces depending on pan size) to avoid crowding. Fry 3–4 minutes per batch, turning once, until batter is golden brown and fish is cooked through. Thicker pieces may take 4–5 minutes. Maintain oil temperature around 325–350°F (160–175°C); reduce heat if the coating browns too fast.

Drain

Using a slotted spoon, transfer fried pakoras to a plate lined with paper towels to drain excess oil. Keep cooked pieces warm in a low oven (about 200°F / 95°C) if frying multiple batches.

Assemble

Arrange hot Amritsari Macchi Pakoras on a serving platter. Sprinkle sliced red onion and chopped cilantro over the top. Serve with lemon wedges and green chutney or tamarind chutney on the side.

Serving suggestion

For authentic touch, offer a little chaat masala to sprinkle and allow guests to squeeze lemon over the pakoras just before eating. Serve immediately for best crispness.