Today’s recipe is nothing new. I am sure everyone knows how to prepare pakoras or fritters. But this crispy appetizing pakoras with a twist of fish eggs can be a perfect addition to the next cocktail party, teatime snack or a side dish at the dinner table of any hard-core non-vegetarian person like me. From nutritional value, fish eggs are a very rich source of Omega-3 fatty acid and fat-soluble Vitamin D that help the body to absorb healthy fats, and Vitamin B12 in it helps to boosts mental health and brain function. Limit the intake to small portions as it also contains a generous amount of calories. But on the lighter side, you will savour every bite of this little crispy delicacy with big flavour. 

Fish egg: 400 gm
Red lentils: 3/4th of a cup (Soak in water for an hour and grind into a fine paste)
Chopped ginger: 1 tablespoon
Chopped garlic: 1 tablespoon
Chopped onion: 1 cup
Green chillies: 3-4 (chopped)
Coriander leaves: Half a cup (chopped)
Turmeric powder: 1 teaspoon
Curry powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Salt: As per taste
Oil: For frying

Preparation: Half an hour to 45 minutes. Serves 5-6 persons.

Step 1: Clean and wash the fish eggs and strain the water from it. Add the lentil paste and fish eggs into a bowl. Add all remaining ingredients into the bowl and mix it well. The moisture in fish eggs and lentil paste would be enough to make the dough for the pakoras.

Step 3: Heat a pan/ kadhai and add oil for deep frying. Once the oil is hot enough, take a small portion (or as per the preferred size) of the pakora dough in a spoon and drop it into the pan/ kadhai. Add more balls but make sure it does not stick with each other. Keep the gas in low flame so that the fish eggs inside can get cooked properly.

Occasionally keep turning the pakoras, fry all sides until it turns crispy and brown. Once done take it out on a plate, use a tissue paper to absorb the extra oil from the pakoras.

Garnish with onions, lemons and serve hot along with your choice of sauce and chutney.

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