I think pakora is great and so do lots of other people. Due to the nature about fish eggs and therefore I am warning you that they are very salty. This is the reason why I am not asking you to add any additional salt. I have eaten caviar which is the other name for fish eggs since believe it or not since I was mearly 14 years old.
At that age and perhaps earlier that I have always had adventurous tastebuds. As they say Curiosity killed the cat, lol 😀 😛
That is why today even I am a foodie and always will be. I think I have been one from birth. Ok It is time to get cooking. I have looked at a few recipes I have collected and pinned on pinterest again and then got the idea on how to make these.
I added 1/2 cup of besan (chickpea flour) to a small bowl, 1 pinch each of red chili powder, turmeric powder and baking powder. I added 2 drops of mustard oil, 3 tsp of caviar also called fish eggs or fish roe. I finely chopped either 1 onion or 1 shallot, 1 green chili (optional). I added 1 cup of water by adding a little at a time until I have a nice thick and lump free batter. I added 1/4 cup of corn or canola oil and fried in batches of 3 until all of the batter is gone.
Make sure the the pakora is golden brown and done on the inside and it should be on medium heat. Plus a cast iron skillet is great for cooking because it cooks evenly.
Enjoy with chutney of choice.
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