After braving several days of scorching heat, the respite of rain and the advent of monsoon calls for a celebration with some piping hot fritters — especially homemade ones. So, try out these offbeat, quick and tasty fritters with a cup of tea, as the wind leaves behind the aroma of petrichor, and you hit the play button of your rainy day playlist.
Fish egg and cheese fritters
Fish egg and cheese fritters
Maachher dimer bora with a cheesy twist. Pair this with some mayo dip or tomato salsa and enjoy.
Ingredients:
- Fish eggs: 200gm
- Cheese cubes: 5 pieces
- Ginger and garlic paste: 2 tablespoons
- Finely chopped onion: 1 large
- Finely chopped green chillies: 2-3
- Finely chopped coriander leaves: 2 tablespoons
- Lemon juice: 2 tablespoons
- Salt: To taste
- Chaat masala: 2 tablespoons
- Vegetable oil: To deep fry the fritters
Recipe:
- Drain any excess water from the fish eggs, and in a bowl, lightly mash with your hands
- Add ginger and garlic paste, chopped onion, green chillies and coriander leaves, salt and lemon juice. Mix well
- Cut the cheese into small cubes
- Heat the vegetable oil well first and then turn the flame medium to low
- Grease your palms with oil and take a dollop of the fish egg batter. Make a pocket in the centre and add the cube. Cover with the batter and carefully slide into the oil. Turn the flame high for 1 minute and then keep the flame medium to low until the fritters are light brown on both sides
- Strain excess oil and place the fritters on a plate. Sprinkle chaat masala and serve
Kalmi saag fritters
Kalmi saag fritters
Try this crunchy version of kalmi saag and pair with dal-chawal or rainy day-special khichuri.
Ingredients:
- Finely chopped kalmi saag: 15-20 leaves
- Finely chopped mint leaves: 2 tablespoons
- Rice flour: 1 small cup
- Baking powder: 1 small pinch
- Salt: To taste
- Sugar: To taste
- Finely chopped green chillies: 2-3 green chillies
- Chaat masala: 2 tablespoons
- Vegetable oil: To deep fry the fritters
Recipe:
- Add all the ingredients, except chaat masala and vegetable oil, in a mixing bowl and make a tight batter with splashes of water
- Heat the oil well and turn it low
- Make medium size balls, flatten slightly, and fry on low heat until golden brown and crispy
- Sprinkle chaat masala and serve
Quick aloo’r chop
Quick aloo’r chop
Craving aloo’r chops and don’t want to go to the local tapri? This quick version comes to the rescue.
Ingredients:
- Mashed potatoes: 2 large potatoes
- Ginger paste: 1 teaspoon
- Finely chopped onion: 1 large
- Finely chopped coriander leaves: 2 tablespoons
- Crushed roasted whole red chilli: 2 red chillies
- Salt: To taste
- Lemon juice: 2 teaspoons
- Maida: As per requirement
- Vegetable oil: To deep fry the fritters
Recipe:
- Take a mixing bowl and add mashed potatoes, ginger paste, finely chopped onion, coriander leaves and green chillies. Add salt and lemon juice and mix well to ensure there are no lumps
- Add maida (as per requirement) to make a soft batter
- Heat oil and then turn the flame low
- Make medium-sized fritters and fry until golden brown. Serve hot
Shrimp and masoor dal fritters
Shrimp and masoor dal fritters
Chingri meets masoor dal in this pakoda recipe — and the outcome is just so delicious!
Ingredients:
- Shrimp paste: 1 medium cup
- Masoor dal paste: ½ of a small cup
- Finely chopped onion: 1 large
- Finely chopped green chillies: 3-4 green chillies
- Salt: To taste
- Crushed black pepper: 1 tablespoon
- Red chilli powder: ½ teaspoon
- Lemon juice: 1 tablespoon
- Besan: As per requirement
- Vegetable oil: To deep fry the fritters
Recipe:
- Take the shrimp paste and masoor dal paste in a mixing bowl. Add chopped onion and green chillies along with salt, black pepper, red chilli powder and lemon juice. Mix very well
- Add besan in small portions to make a soft fritter batter
- Heat oil and turn the flame medium
- Make small round balls and fry until golden brown on low flame. Serve piping hot
Note: The shrimps should be deveined and cleaned well before making the paste.
Beer batter fish chop
Beer batter fish chop
Maacher chop, but with a twist. You’ve had beer batter fish fry, but did you try fish chop with a beer batter? Scroll down to find the recipe…
Ingredients:
- Boiled rohu/bekti/katla fish: 1 large cup
- Boiled and mashed potatoes: 1 large and 1 medium
- Ginger and garlic paste: 2 tablespoons
- Onion paste: 2 teaspoons
- Finely chopped onion: 1 large
- Finely chopped coriander leaves: 2-3 tablespoons
- Green chilli and roasted whole red chilli paste: 1 teaspoon
- Lemon juice: 2-3 tablespoons
- Turmeric powder: 1 teaspoons
- Besan: As per requirement
- Beer: 1 can
- Egg: 1
- Salt: To taste
- Vegetable oil: To deep fry the fritters
Recipe:
- Remove bones and skin from the boiled fish
- Take the boiled fish, mashed potato, ginger and garlic paste, onion paste, finely chopped onion and coriander leaves, green chilli and red chilli paste, lemon juice, salt and turmeric powder in a mixing bowl and mix well
- Break an egg into the mixture and mix well
- Heat oil until it’s piping hot
- Make medium-sized round balls out of the fish-and-potato mix
- Make a batter with besan, a pinch of salt and beer. The batter should be thick. Add beer in smaller portions
- Dip the balls in the beer-and-besan batter to coat evenly and slowly slide balls into the oil
- Turn the flame low and fry until both sides are light brown. Serve hot with some sauce
