Masala Machchi


For the batter
  • 1 tbsp ginger or garlic paste

  • ½ tsp turmeric powder

  • ½ tsp red chilli powder or crushed black pepper

  • ¼ tsp garam masala powder

  • ½ tsp mango powder

  • ½ tsp ajwain seeds (optional)

  • 100g/4½oz chickpea or gram flour

  • 1 tbsp corn flour

  • 1 drop orange colour (optional)

  • 120ml/4¼fl oz sparkling water

To fry
  • oil in a wok to deep fry

  • 1 tsp chaat masala

For the cucumber and tomato salad
For the dressing

Preparation method

  1. Marinate the fish with lime juice and salt and keep aside for 20 minutes.

  2. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.

  3. Wipe the fish with kitchen paper or towel to remove excess moisture.

  4. Marinate the fish in the batter for further ten minutes.

  5. Heat oil in the wok and fry the fillets over medium heat until crisp.

  6. Remove, place on kitchen towel and sprinkle with chaat masala powder.

  7. To make the salad mix all the salad ingredients together.

  8. Mix the dressing ingredients together, and toss the salad in the dressing.

  9. Serve the crisp fried fish on the salad.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen Best Bites Episode 136 bbc_one Saturday Kitchen Best Bites

Next on


9:30am Sunday 11 October

James Martin presents a compilation of favourite Saturday Kitchen moments.

Added. Check out your playlist Dismiss