Fish Eggs Bhajji Recipe

Cooking Directions

• STEP 1.In a bowl, mix together fish eggs, gram flour, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
• STEP 2.Add water gradually to make a thick batter. The consistency should be similar to that of pakora batter.
• STEP 3.Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the bhajjis from the oil and drain excess oil on a paper towel.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to clean the fish eggs properly before using them.
• Adjust the spice levels according to your preference.
• You can add finely chopped coriander leaves for added freshness.
• Do not overcrowd the pan while frying the bhajjis, as it may affect the crispiness.

Storage and Serving

• Fish Eggs Bhajji is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the bhajjis in a preheated oven or toaster oven to regain their crispiness.