These Surmai-Gongura Pakodas are a perct dish for #ChaiPakodaDay today!
These Surmai-Gongura Pakodas are flavour bombs and a crowd-pleaser too! A perfect accompaniment to your cup of tea, my special Surmai-Gongura Pakodas are a great option to consider if you want to serve something different at teatime or as an Indian starter for your next home party. The low-heat version of this is a hit with the kids. Today is #ChaiPakodaDay as well as a Saturday, and I am celebrating this day with my special Surmai-Gongura Pakodas, which are perfect for the weekend indulgence or monsoons or any other excuse you can think of. In one sentence, well, we totally loved these Pakodas!
Gongura or sorrel leaves give a pleasant sour kick to these pakodas. These are popularly known as Ambaadi (अंबाडी) in Maharashtra and is easily available. There were some leftover uncooked Gongura leaves left yesterday after cooking Gongura Pappu yesterday (an Andhra-style Tuvar Dal with Gongura leaves). I decided to add those leaves to the batter of the Pakodas. The flavour came out really well. Adding roasted and crushed peanuts also added to the overall taste. I am going to cook these Pakodas often now.
The Surmai fish has to be fresh and properly thawed, if frozen. No need to marinate in advance, as the pieces are bite-sized.
Although I am a sweet-water-fish-loving Bengali, there are certain seafoods that I love to eat. Surmai or Seer fish is just one of them. It has tons of flavour. The best part is that it doesn’t have bones, unlike most Bengali fish varieties. Not that bones are a problem, especially when you are used to eating Hilsa quite often and in a fast pace, but when you are a mother of two, and don’t want to spend an hour taking out bones from the fish served to your kids, Surmai comes to rescue. In Delhi, Surmai is also called Surmaika. When my sister and I were kids, my dad used to buy it often for the family and my mother made a nice Surmaika Kaliya (Bengali-style).
These pakoras are quick to cook and are great as a party appetiser, too!
We have a few Surmai-Gongura Pakodas left that we are going to eat right now at lunch. While I take a leave for my desi lunch, enjoy #ChaiPakodaDay with this keeper recipe of my special Surmai-Gongura Pakodas. Have a great weekend, friends!
My Special Surmai-Gongura Pakodas to Celebrate #ChaiPakodaDay today. What are you cooking?
My Special Surmai-Gongura Pakodas to Celebrate #ChaiPakodaDay
- Bite-sized Surmai fillet cubes (de-skinned): 250 g
- Fresh sorrel leaves or Gongura: 8 (finely chopped)
- Roasted and coarsely crushed peanuts: handful
- Turmeric powder: 1 tsp
- White pepper powder: 2.5 tsp
- Roasted Cumin powder: 1 tsp
- Cinnamon powder: ½ tsp
- Chopped onions (not too finely chopped): 1 big
- Salt: 1.5 tsp (adjust according to your taste)
- Asafoetida (_hing_): ½ tsp
- Kasuri Methi: 1 tsp
- Chickpea flour or Besan: 150 g (more, if needed)
- Cornflour: 100 g (more, if needed)
- Water to make the batter
- Toasted sesame seeds: 1.5 tsp
- Green chilli paste: ½ tsp
- Fennel seeds: ½ tsp
- Oil for deep-frying
- Except the fresh sorrel leaves (_Gongura_ or Ambaadi) and the crushed peanuts, mix everything together with the help of hand. Add water in small batches, so that the batter is thick and coats the Surmai cubes well.
- Let the batter rest for 2 min.
- Mix the sorrel leaves and crushed peanuts to the pakoda batter and mix-in well with the help of your hands. The batter has to be quite thick.
- Deep-fry the batter-coated fish until golden-brown on both sides. Serve with sliced onions and green chutney. Happy #ChaiPakodaDay.
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