1. Take the fish fingers in a Bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour & mix well. Set aside. Heat sufficient oil in a kadai.
2. Break an egg into the fish mixture & mix. Put the fingers, a few at a time, into the hot oil & deep fry till almost done.
3. Drain & place on an absorbent paper. Deep fry again just before serving till golden & crisp.
4. Drain & place on an absorbent paper. Serve hot, sprinkled with chaat masala & lemon wedges.
|Total Fat||25.6 g|
|Dietary Fiber||3.7 g|
|Total Carbohydrates||19.5 g|