Ingredients:
Fish – 900 gms, white, boneless
Chaat Masala – 1 tsp
Cream – 2 tbsp
Egg White – 1
Eggs – 3, beaten
Garam Masala – 1 tsp
Garlic Paste – 2 1/2 tbsp
Ginger Paste – 2 1/2 tbsp
Gram Flour 4 tbsp
Green Chillies – 1 tsp, chopped
Green Coriander – 2 tsp, chopped
Lemon Juice – 3 tbsp
Mace Powder – 2/3 tsp
Oil for frying – 1 cup
Saffron – 1/2 tsp
Salt to taste
Vetivier – 3 drops
White Pepper Powder – 1 tsp
Yellow Chilli Powder – 1 1/3 tsp
Sesame Seeds – 4 tbsp
Method:
1. Boil the fish.
2. Debone and mince well.
3. In a bowl, mix all the ingredients, except the sesame seeds and egg white, with the minced fish.
4. Divide the mixture into 20 equal portions and shape into round balls.
5. Press each ball between the palms to make a patty, approximately 6cm in diameter.
6. Beat the egg white lightly.
7. Cook each patty with the egg white and sprinkle sesame seeds evenly on top.
8. Heat the oil and shallow fry each patty until golden.
9. Arrange the patties on a serving platter and sprinkle chaat masala.
10. Serve with sliced cucumbers, tomatoes and lemon wedges.
