RAG Demo

Tag: Winter snack

  • Amritsari Fish

    Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.

    What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.

    It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time20 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfish / besan / ajwain / lemon

    Ingredients

    For the first marinade

    • 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the batter

    • 1/2 cup besan (gram flour)
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1 tsp ajwain, crushed lightly
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 egg (optional)
    • Salt to taste
    • 3 to 4 tbsp water

    To finish

    • Mustard oil or any oil for deep frying
    • Chaat masala
    • Lemon wedges

    Method

    1. Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
    2. In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
    3. Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
    4. Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
    5. Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
    6. Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
    7. Sprinkle generously with chaat masala and serve with lemon wedges.

    Tips

    • The batter should be thick; a runny batter slides off and gives an oily finish.
    • Rice flour is not traditional in every shop but makes the coating stay crisp longer.
    • Use a firm fish that will not flake apart in the hot oil.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Kothimbir Vadi

    Kothimbir vadi is a Maharashtrian snack made with a generous amount of fresh coriander, bound with gram flour and spices into a thick dough, steamed into a log, cut into squares and fried. It is made especially in winter, when big bunches of coriander are cheap in the markets. Puneri households often serve it as part of a festive meal or with tea on a rainy afternoon.

    The finished vadi is crisp and golden on the outside and soft, herby and slightly crumbly inside, with crunch from sesame seeds and a hint of sweetness from sugar. It is fragrant with coriander, cumin and green chilli, and the steaming step keeps it from absorbing too much oil. Each piece is crisp and fresh.

    Steamed logs can be refrigerated for two days and fried as needed. Some families skip frying altogether and simply temper the steamed pieces with mustard seeds and sesame for a lighter version. It is also a good way to use up an oversized bunch of coriander before it wilts, and the steamed log freezes well for up to a month.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientscoriander / besan / sesame seeds / green chilli

    Ingredients

    • 2 packed cups finely chopped coriander (leaves and tender stems)
    • 1 cup (100 g) besan
    • 2 tbsp rice flour
    • 1 tbsp ginger-green chilli-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp white sesame seeds
    • 1 tsp sugar
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp hot oil
    • About 1/4 cup water
    • Oil for shallow frying

    Method

    1. Wash the coriander, drain and pat completely dry before chopping fine.
    2. Mix the coriander with besan, rice flour, the paste, spices, sesame, sugar, salt and lemon juice. Pour the hot oil over and mix.
    3. Add water a little at a time to make a thick, firm dough that holds together. Do not make it sticky.
    4. Shape into two logs about 2 inches thick, or press into a greased tin about 1 inch deep.
    5. Steam in a steamer on medium-high for 15-20 minutes until a knife inserted comes out clean.
    6. Cool the logs completely, at least 30 minutes, then cut into 1/2 inch thick slices.
    7. Heat oil 1/4 inch deep in a pan on medium. Shallow fry the slices for 2-3 minutes on each side until crisp and golden brown. Drain on paper.

    Tips

    • Cool the steamed logs fully before slicing or they will crumble.
    • Wet coriander makes the dough soggy; dry the leaves well.
    • For extra crunch, dip slices in a mix of rice flour and sesame before frying.

    Serve with

    Green chutney or tomato ketchup with masala chai.