Gluten-Free Mackerel Pakora

Golden, crispy, and bursting with bold Indian-inspired flavors, Gluten-Free Mackerel Pakora is a unique twist on a beloved street food classic. Made with tender mackerel fillets and coated in a perfectly spiced batter of chickpea and rice flours, this recipe is completely gluten-free without compromising on texture or taste. Aromatic spices like turmeric, cumin, and coriander are paired with the zing of lemon, fresh green chilies, and herbal coriander leaves to create a flavor-packed bite. Quick to prepare in under 20 minutes, these fish pakoras are deep-fried to crunchy perfection and make an irresistible appetizer or snack. Serve them hot with tamarind chutney or cooling mint yogurt sauce for an authentic experience that delights every palate. Perfect for gluten-free and seafood lovers alike!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Mackerel fillets
• 150 grams Chickpea flour (Besan)
• 50 grams Rice flour
• 1 teaspoon Baking powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1.5 teaspoons Salt
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Lemon juice
• 2 units Green chilies, finely chopped
• 3 tablespoons Fresh coriander leaves, chopped
• 150 milliliters Water
• 500 milliliters Vegetable oil (for frying)

Directions

Step 1

Rinse the mackerel fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces.

Step 2

In a large mixing bowl, combine chickpea flour, rice flour, baking powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

Step 3

Add minced garlic, grated ginger, lemon juice, chopped green chilies, and fresh coriander leaves to the flour mixture. Mix well.

Step 4

Gradually add water to the dry ingredients and stir to form a smooth, thick batter. The batter should be thick enough to coat the mackerel pieces without dripping off.

Step 5

Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough that a drop of the batter sizzles and rises to the surface.

Step 6

Dip each piece of mackerel into the batter, ensuring it is well-coated. Carefully slide it into the hot oil.

Step 7

Fry the mackerel pieces in batches, avoiding overcrowding the pan. Cook each side for about 3-4 minutes, or until the pakoras are golden brown and crispy.

Step 8

Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to absorb excess oil.

Step 9

Serve the gluten-free mackerel pakoras hot with your choice of chutney or dipping sauce, such as tamarind chutney or mint yogurt sauce.

Nutrition Facts

Serving size	1444.2 grams (1444.2g)

Amount per serving	% Daily Value*
Calories	6142

Total Fat 581.40g	745%
Saturated Fat 89.30g	447%
Polyunsaturated Fat 0.00g
Cholesterol 350mg	117%
Sodium 4556mg	198%
Total Carbohydrate 144.10g	52%
Dietary Fiber 21.30g	76%
Total Sugars 19.00g
Protein 135.10g	270%

Vitamin D 1800IU	9000%
Calcium 215mg	17%
Iron 20mg	112%
Potassium 3253mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.4%

Protein: 8.5%

Carbs: 9.1%