Gluten-Free Mackerel Pakora
Dive into the irresistible flavors of Gluten-Free Mackerel Pakora—a spicy, crispy delight that's perfect for snack time or as an impressive appetizer! This unique recipe combines tender mackerel fillets with a flavorful batter made from chickpea flour and rice flour, ensuring a gluten-free indulgence. Infused with aromatic spices like turmeric, cumin, and coriander, alongside fresh ginger, garlic, and vibrant green chilies, each bite offers a harmonious blend of heat and zest. Traditionally deep-fried to golden perfection, these pakoras are wonderfully crunchy on the outside while remaining juicy inside. Serve them with tangy tamarind chutney or cool mint yogurt sauce for the ultimate pairing. Easy to prepare and packed with protein and bold flavors, this dish is a must-try for seafood lovers and those seeking gluten-free delicacies.
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Recipe Information
Ingredients
- 500 grams Mackerel fillets
- 150 grams Chickpea flour (Besan)
- 50 grams Rice flour
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1.5 teaspoons Salt
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 2 units Green chilies, finely chopped
- 3 tablespoons Fresh coriander leaves, chopped
- 150 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Rinse the mackerel fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces.
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
Add minced garlic, grated ginger, lemon juice, chopped green chilies, and fresh coriander leaves to the flour mixture. Mix well.
Gradually add water to the dry ingredients and stir to form a smooth, thick batter. The batter should be thick enough to coat the mackerel pieces without dripping off.
Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough that a drop of the batter sizzles and rises to the surface.
Dip each piece of mackerel into the batter, ensuring it is well-coated. Carefully slide it into the hot oil.
Fry the mackerel pieces in batches, avoiding overcrowding the pan. Cook each side for about 3-4 minutes, or until the pakoras are golden brown and crispy.
Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to absorb excess oil.
Serve the gluten-free mackerel pakoras hot with your choice of chutney or dipping sauce, such as tamarind chutney or mint yogurt sauce.
Nutrition Facts
Calories |
6142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.4 g | 745% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.0 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 215 mg | 17% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
