My boys love crispy deep fried things and Fish Pakoras are a big hit in my household. Tilapia nuggets are dipped in a chick pea batter, studded with whole spices like cumin and coriander seeds and chilli flakes and coriander and deep fried till crispy. This recipe makes a great appetizer or snack is gluten free and very easy to make.
Chickpea batter is a very common ingredient is many pakora type recipes. A lesser known fact is that a paste made of chickpea flour and water added to the skin is said to be a great face pack to make you fair. A very popular remedy in India, where most of it’s inhabitants obsess about being fair. But I digress, this recipe is all about the fish and although I used Tilapia in this recipe, any firm filleted fish will do.
Sabudhana wadas are an incredible Indian street food snack that hails from Maharastra that is vegetarian and also gluten free. In North America, tapioca is all the rage from Tapioca snacks to bubble tea. In India Sabudhana or Tapioca pearls have been enjoyed for generation as a snack, breakfast food and even in desserts. This vada is sold by street vendors and stores selling savoury snacks and is very popular for it’s taste and crunch. Although it’s typically enjoyed at a tea time snack, it can also be served at a party and is certainly very impressive looking with it’s Sago pearl studded exterior.
I’m excited to share my recipe for this tasty treat that uses a combination of cooked mashed and raw grated potato to enhance the crispiness and flavour. To prepare to make these pre soak 1 cup of the Sago or Tapioca pearls overnight or at least for an hour.