Low Sodium Mackerel Pakora
Dive into the bold flavors of **Low Sodium Mackerel Pakora**, a heart-healthy twist on a traditional Indian snack that's both crispy and satisfying. Succulent mackerel fillets are marinated in zingy lemon juice and aromatic ginger-garlic paste, then coated in a spiced chickpea and rice flour batter flavored with turmeric, cumin, and fresh herbs. Fried to golden perfection, these pakoras boast a light, crispy texture while keeping sodium levels in check, making them an ideal option for health-conscious food lovers. In just 35 minutes of prep and cook time, you'll have a guilt-free appetizer or snack that's perfect for pairing with mint chutney or any low-sodium dipping sauce. Bursting with flavor and rich in nutrients, this is street food reimagined for a wholesome twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Mackerel fillets
- 150 grams Chickpea flour (besan)
- 50 grams Rice flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Lemon juice
- 180 milliliters Water
- 2 tablespoons Fresh coriander leaves, chopped
- 1 unit Green chilies, finely chopped
- 0.5 teaspoon Ground cumin
- 500 milliliters Oil, for deep frying
Instructions
Begin by cleaning the mackerel fillets. Pat them dry with kitchen paper and cut them into bite-sized pieces.
In a bowl, mix the lemon juice and ginger-garlic paste. Add the mackerel pieces and coat them well. Let it marinate for 15 minutes.
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, turmeric powder, red chili powder, and ground cumin.
Add water gradually to the dry ingredients while stirring to make a smooth batter. The batter should be thick enough to coat the mackerel pieces well but not too runny.
Stir in the chopped green chilies, fresh coriander leaves, and mix well.
Heat oil in a deep frying pan on medium-high heat.
Dip each piece of mackerel into the batter ensuring it is fully coated, then gently lower it into the hot oil.
Fry the pakoras in batches, ensuring not to overcrowd the pan. Cook each batch for about 4-5 minutes or until the pakoras are golden brown and crispy.
Remove the pakoras using a slotted spoon and drain on a paper towel to remove excess oil.
Serve the low sodium mackerel pakoras hot with mint chutney or your favorite low sodium condiment.
Nutrition Facts
Calories |
5846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 552.9 g | 709% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 17.9 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 27.0 mcg | 135% | |
| Calcium | 148 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2468 mg | 53% | |
*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.
