Fillet Fish 		1 Kg.(2' chunks)
	 Lemon Juice		3 tbs.
	 Ginger Paste		2 tbs.
	 Garlic Paste		2 tbs.
	 Red Chillies 	  	½ tbs.(fresh) paste
	 Ajwain 		1 tsp
	 Haldi 			1 tsp.
	 Chilli Pdr.	   	1 tbs.
	 Jeera Pdr.		1 tbs
	 Eggs			½ cup (whisked)
	 Besan			3 tbs. (gramflour)
	 Maida 		    	3 tbs.(flour)
	 Salt 			to taste
	 Oil			for frying
	 Chaat masala 		to sprinkle on top



	

• Wash the fish pieces and pat dry.
• Dissolve a little salt in ginger/garlic paste and lemon juice and marinate fish for 20 minutes.
• Remove fish from vinegar, press gently between two paper napkins to remove moisture.
• In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, jeera powder, besan, maida, salt.
• Evenly coat fish pieces with this mixture and leave to marinate for 30 minutes.
• Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
• Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

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