Low Sodium Fish Pakora
Delightfully crispy and bursting with bold, aromatic spice, Low Sodium Fish Pakora is an innovative twist on the classic Indian appetizer that prioritizes heart health without sacrificing flavor. This recipe features tender firm white fish fillets, delicately coated in a batter of chickpea flour, rice flour, and vibrant spices like turmeric, cumin, and garam masala, all enlivened with fresh coriander and a hint of lemon juice. Designed with a low sodium salt substitute, this dish is perfect for those seeking a more mindful approach to indulgent snacking. Fried to golden perfection, these gluten-free fish pakoras are irresistibly crunchy and pair beautifully with tangy chutneys or a fresh squeeze of lemon. Ready in just 35 minutes, this guilt-free treat is sure to elevate your appetizer game while keeping health-conscious diners happy. Keywords: Low Sodium Fish Pakora, crispy fish pakoras, gluten-free Indian appetizers, heart-healthy recipes, fish snack ideas.
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Recipe Information
Ingredients
- 500 grams Firm white fish fillets (e.g., cod or tilapia)
- 120 grams Chickpea flour (besan)
- 30 grams Rice flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 teaspoons Ginger-garlic paste
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh lemon juice
- 180 milliliters Water
- Oil for frying
- 0.5 teaspoon Salt substitute or low sodium salt
Instructions
Cut the fish fillets into bite-sized pieces, approximately 2-inch squares or strips.
In a mixing bowl, combine chickpea flour, rice flour, baking powder, ground turmeric, ground cumin, ground coriander, garam masala, red chili powder, and salt substitute. Mix well.
Add the ginger-garlic paste, chopped coriander leaves, and fresh lemon juice to the flour mixture.
Gradually add water while whisking to form a smooth batter. The batter should be thick enough to coat the fish pieces well. Adjust the water quantity if necessary.
Heat oil in a deep pan or kadhai over medium heat.
Dip each fish piece into the batter, ensuring it is fully coated, then carefully drop it into the hot oil.
Fry the fish in batches, avoiding overcrowding the pan, until golden brown and crispy, about 3-4 minutes per side.
Remove the fish pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with your choice of chutney or a squeeze of lemon.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 14.2 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4609 mg | 98% | |
*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.
