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Shera Ghati Machi Pakoda

Shera Ghati Machi Pakoda is a spectacular crispy fish fry from the mountains of Uttarakhand where fresh Rohu fish is marinated in a bold blend of stone flower, ajwain and aromatic spices then fried to a golden crunch — served with a vibrant homemade mint chutney.

Prep Time
20 minutes + 10 min rest
Cook Time
20 minutes
Total Time
50 minutes
Servings
4-5
Cuisine: Indian North Indian

Ingredients

For the Fish

  • Rohu Fish – 1 kg (cleaned and washed)
  • Lemon Juice – from 1-2 lemons
  • Cornstarch – 2 tbsp
  • Gram Flour (Besan) – 4 tbsp

Spice Paste

  • Stone Flower (Pathar Phool) (Secret Ingredient!)
  • Dry Red Chilies – 2
  • Ajwain (Carom Seeds) – 1 tbsp
  • Fenugreek Seeds (Methi Dana) – 1 tsp
  • Coriander Seeds – 2 tbsp
  • Cumin Seeds – 1 tbsp
  • Black Peppercorns – 1 tsp
  • Green Chilies – to taste
  • Ginger & Garlic
  • Turmeric Powder – 1 tsp
  • Kashmiri Red Chili Powder – 1 tbsp
  • Salt – to taste

For Mint Chutney

  • Mint Leaves
  • Coriander Leaves
  • Garlic Cloves
  • Green Chilies
  • Sesame Seeds – roasted
  • Tomato
  • Lemon Juice

Instructions

Step 1 – Make the Spice Paste

  • Blend stone flower, dry red chilies, ajwain, fenugreek, coriander seeds, cumin, peppercorns, green chilies, ginger and garlic into a smooth paste.

Step 2 – Marinate the Fish

  • Add lemon juice, salt, turmeric and Kashmiri chili powder to fish. Mix to coat evenly.
  • Add spice paste, cornstarch and gram flour. Coat well for good binding and crispiness.
  • Rest for 10 minutes to let flavours penetrate.

Step 3 – Fry & Serve

  • Heat oil in a deep pan. Fry fish until golden brown and crispy.
  • Meanwhile blend all chutney ingredients until smooth.
  • Serve hot pakodas with fresh mint chutney.

Pro Tip: Stone flower (Pathar Phool) is the secret ingredient that gives this Kumaoni fish fry its unique earthy aroma — do not skip it! Fry fish on medium-high heat for a perfectly crispy outer crust.