Fish Koliwada, popular in the North western parts of India, makes for an ideal snack, especially during the Ramadan month.
Ingredients
600gm fish
150gm chickpea flour
100gm maida
Salt as required
4 tsp chilli powder
4 tsp chopped ginger
4 tsp chopped garlic
4 tsp chopped chillies
4 tsp chopped coriander leaves
100gm rava
Oil for frying
Preparation
Clean the fish and cut into small pieces
Mix the chickpea flour, maida, salt, chilli powder, ginger, garlic, green chillies and coriander leaves to make a loose batter
Dip the fish pieces in this batter one by one and keep aside
Make sure the pieces don€™t touch. Now sprinkle rava over the batter dipped fish pieces
One side will appear white and the other without the rava topping will be red
Heat oil in a wok and drop the fish into this in such a way that the white portion stays up
When this side is cooked, turn the fish to cook the other side. The rava shouldn€™t burn and the white colour should be retained
