Fish Egg Pakora Recipe | Macher Dimer Bora

5 from 1 vote
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Fish egg pakora, also known as roe pakora, is a delectable appetizer or snack made from fish eggs. It is a popular dish in many coastal regions and is loved by seafood enthusiasts.

The eggs, which can come from a variety of fish species, are mixed with a spiced batter and deep-fried until they turn golden and crispy.

Fish egg pakora offers a unique and delightful combination of flavors and textures.

The eggs provide a creamy and slightly briny taste, while the crispy outer coating adds a satisfying crunch.

Fish Egg Pakora Key Takeaways

Key Takeaways:

  • Fish egg pakora, also known as roe pakora, is a popular appetizer or snack made from fish eggs. It offers a unique combination of flavors and textures.
  • The fish eggs are mixed with a spiced batter and deep-fried until golden and crispy, resulting in a creamy and slightly briny taste inside a crunchy coating.
  • The spices and seasonings in the batter enhance the overall taste, adding savory and aromatic flavors to the pakoras.
  • Fish egg pakora can be served as a standalone snack or as part of a larger meal. It pairs well with chutneys, salads, pickles, rice, bread, and yogurt-based dips.
  • If you’re looking for alternatives to fish egg pakora, you can try vegetable pakoras, chicken pakoras, paneer pakoras, vegetable fritters, or egg pakoras, each offering its own unique taste and texture.

The Ingredients:

Fish Egg Pakora Ingredients

How to Make Fish Egg Packora (Step by Step Images)?

1. Mix cleaned Rohu fish eggs with chopped onion, green chilies, a small amount of turmeric powder.

Mixing cleaned Rohu fish eggs with chopped onion, green chilies, a small amount of turmeric powder.

2. Next, I have added gram flour, rice flour and roasted cumin powder to mashed roe or fish eggs. Next it is time to add some salt.

adding gram flour, rice flour and roasted cumin powder to mashed roe or fish eggs

3. Use it up to your taste. With the help of a spoon, mix all the ingredients thoroughly.

mixing all the ingredients thoroughly with a spoon

4. Make sure not to use water as after you are done with mixing, it will get a thick liquid texture. Leave the batter for 15 mins.

Marination is ready

5. Put a pan on the gas stove. Pour oil into the pan. Once the oil starts smoking, take a spoonful of the batter and add it to hot oil.

Adding spoonful of the batter to hot oil

6. You can also use your hand for the purpose. Reduce the flame; otherwise, the pakora will not be properly fried inside.

Frying fish egg pakora

7. After one side gets brown, turn them to the other side and let them fry for a minute.

Frying another side of pakora

8. Put an oil absorbing tissue paper on a plate, take the fried fish egg pokoras out of the pan and place them on the plate.

9. Repeat the process until the batter is finished. Serve the pokoras hot with green chutney and tomato ketchup.

Serving fish roe pakoda with green chutney and tomato sauce

Pro Tips for Making Fish Egg Pakora?

Here are some pro tips to help you make delicious fish egg pakoras:

Freshness Matters: Use fresh fish eggs for the best flavor and texture. Look for eggs that are firm, shiny, and have a pleasant aroma. Avoid using eggs that appear discolored or have a strong fishy smell.

Proper Cleaning: Clean the fish eggs thoroughly before using them. Remove any membranes or impurities by gently rinsing them under cold water. This step ensures that you have clean and appetizing fish eggs.

Seasoning the Batter: Add spices and seasonings to the batter to enhance the flavor of the fish eggs. Common spices used include turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Adjust the spice levels according to your taste preferences.

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Resting Time: Allow the batter to rest for some time, usually around 15-20 minutes. This helps the flavors to meld together and results in a more flavorful and cohesive coating on the fish eggs.

Consistency of Batter: Achieve the right consistency of the batter. It should be thick enough, but not too thick that it becomes clumpy.

Proper Frying Temperature: Maintain the right frying temperature to ensure crispy and evenly cooked pakoras. The oil should be hot but not smoking. A temperature of around 350-375°F (175-190°C) is ideal. If the oil is too hot, the pakoras may burn on the outside while remaining undercooked inside.

Fry in Small Batches: Avoid overcrowding the frying pan or deep fryer. Fry the fish egg pakoras in small batches, allowing enough space for them to cook evenly. Overcrowding can lower the oil temperature and result in greasy pakoras.

Drain Excess Oil: Once the pakoras are fried to a golden brown color, remove them from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil. This step helps maintain the crispiness of the pakoras.

Serve Immediately: Fish egg pakoras are best enjoyed when served immediately after frying. The crispy exterior and soft, flavorful interior are at their prime when hot. Serve them as a standalone snack or as an appetizer with chutneys or sauces of your choice.

By following these pro tips, you can elevate the taste and texture of your fish egg pakoras and impress your guests with a delicious and crispy treat. Enjoy the delightful flavors of these golden fritters!

What to Serve with Fish Egg Pakora?

Fish Egg Pakora

Here are some popular options to consider:

Chutneys and Dips: Serve fish egg pakoras with a variety of chutneys or dips. Mint chutney, tamarind chutney, coriander chutney, or spicy yogurt-based dips are common choices. These condiments add a burst of flavor and provide a tangy and refreshing element that complements the crispy and savory pakoras.

Salad: Pair fish egg pakoras with a side salad to add freshness and balance to the meal. A simple cucumber and tomato salad with a dash of lemon juice, salt, and herbs can provide a refreshing contrast to the fried pakoras.

Pickles: Accompany the pakoras with a selection of pickles or achar. The tangy and spicy flavors of pickles complement the richness of the fried fish eggs and add an extra dimension of taste to the meal.

Rice or Bread: Serve fish egg pakoras with steamed rice or Indian bread like naan, roti, or paratha. The combination of the crispy pakoras and the soft, fluffy rice or bread creates a satisfying and fulfilling meal.

Raita: Raita, a yogurt-based side dish, can also be served with fish egg pakoras. The cool and creamy raita helps balance the flavors and provides a refreshing contrast to the fried appetizer.

Lemon Wedges: Squeeze fresh lemon juice over the fish egg pakoras just before serving. The citrusy acidity of the lemon enhances the flavors and adds a zesty kick to the pakoras.

Remember, these serving suggestions are just a starting point, and you can mix and match according to your personal preferences. The goal is to create a balanced and enjoyable meal by combining the crispy fish egg pakoras with complementary flavors and textures.

What Does Fish Egg Pakora Taste?

Fish egg pakoras have a unique and distinct taste. The flavor of the fish eggs themselves is rich, creamy, and slightly briny. The eggs have a delicate and smooth texture that adds a pleasant mouthfeel to the pakoras.

The outer coating of the pakoras, made from a spiced batter, adds a crispy and crunchy texture to each bite. The spices and seasonings used in the batter, such as turmeric, red chili powder, and cumin, infuse the pakoras with aromatic and savory notes.

When cooked properly, fish egg pakoras offer a delightful combination of textures and flavors. The crispy exterior contrasts with the creamy and tender interior of the eggs, creating a satisfying eating experience.

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The spices and seasonings in the batter complement the natural taste of the fish eggs without overpowering them.

Overall, fish egg pakoras have a savory, slightly salty, and mildly spicy flavor profile. The taste can vary depending on the type of fish eggs used and the spices incorporated in the batter.

It is a dish that is enjoyed for its unique and indulgent flavors, making it a popular choice among seafood lovers.

Fish Egg Pakora Alternatives

While fish egg pakoras are a delicious and unique dish, if you’re looking for alternatives, here are a few options you can consider:

Vegetable Pakoras: Instead of fish eggs, you can make pakoras using a variety of vegetables like onions, potatoes, spinach, cauliflower, or bell peppers. Simply slice or dice the vegetables, coat them in a spiced batter, and deep-fry until crispy. Vegetable pakoras are a popular choice and offer a tasty and vegetarian-friendly alternative.

Chicken Pakoras: If you prefer meat-based pakoras, you can use small pieces of chicken instead of fish eggs. Marinate the chicken in a mixture of spices, dip them in a batter, and fry until golden and crispy. Chicken pakoras are flavorful and provide a protein-rich option for pakora lovers.

Paneer Pakoras: Paneer, a type of Indian cheese, can be used as an alternative to fish eggs. Cut the paneer into small cubes, coat them in a spiced batter, and deep-fry until golden and crispy. Paneer pakoras are rich, creamy, and perfect for those who enjoy vegetarian pakora options.

Vegetable Fritters: Similar to pakoras, you can make fritters using various vegetables like zucchini, sweet potato, eggplant, or corn. These vegetables can be sliced, grated, or mixed with a batter and fried until crisp. Vegetable fritters provide a lighter and healthier alternative to traditional pakoras.

Egg Pakoras: If you enjoy the concept of egg-based fritters, you can make pakoras using boiled eggs. Coat the boiled eggs in a spiced batter and deep-fry them until golden and crispy. Egg pakoras offer a unique and tasty twist on the traditional fish egg pakoras.

Remember, the key is to adapt the recipe to your preferences and dietary requirements. Experiment with different ingredients and spices to create pakoras that suit your taste. Enjoy exploring the diverse world of pakoras and fritters!

Recipe Card:

Fish Egg Pakora

Fish Egg Pakora (Macher Dimer Bora)

By Mita Mondal
Fish Egg Pakora refers to a delectable appetizer or snack made from fish eggs. Also known as roe pakora, The dish involves mixing fish eggs, obtained from various fish species, with a spiced batter. The mixture is then deep-fried until the pakoras turn golden and crispy.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 40 minutes
Course Appetizer, snacks
Cuisine Indian
Servings 4
Calories 381 kcal

Ingredients
  

  • 200 grams Fresh Rui Fish Eggs
  • 50 grams Besan
  • 3 tablespoons Rice Flour
  • 1 piece Onion (chopped)
  • 1 tablespoon Chili & Garlic Paste
  • 1 tablespoon Turmeric Powder
  • 2 pieces Green Chilies (finely chopped)
  • ½ tablespoon Roasted Cumin Powder
  • 5 tablespoon Refined Oil 
  • Salt to Taste

Accompaniment

  • 2 tablespoon Green Chutney (prepared with coriander leaves, ginger, garlic, lemon, and green chili)

Instructions
 

  • Start by combining cleaned Rohu fish eggs with chopped onion, green chilies, and a small amount of turmeric powder in a mixing bowl.
  • Add gram flour, rice flour, and roasted cumin powder to the mashed fish eggs. Season with salt according to your taste.
  • Mix all the ingredients thoroughly using a spoon until well combined. Avoid adding water as it will make the batter too thin. Allow the batter to rest for 15 minutes.
  • Heat oil in a pan on the stove. Once the oil reaches a smoking point, take a spoonful of the batter and carefully add it to the hot oil. Alternatively, you can shape the pakoras using your hand.
  • Reduce the flame to ensure the pakoras cook evenly without burning on the outside. Fry the pakoras until one side turns golden brown, then flip them over and fry for another minute on the other side.
  • Place a plate lined with oil-absorbing tissue paper nearby. Using a slotted spoon, transfer the fried fish egg pakoras to the plate to drain excess oil.
  • Repeat the frying process with the remaining batter until all the pakoras are cooked.

Video

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Notes

Freshness matters: Use fresh fish eggs for the best flavor and texture. Look for eggs that are firm, shiny, and have a pleasant aroma. Avoid using eggs that appear discolored or have a strong fishy smell.
Proper cleaning: Clean the fish eggs thoroughly before using them. Remove any membranes or impurities by gently rinsing them under cold water. This step ensures that you have clean and appetizing fish eggs.
Seasoning the batter: Add spices and seasonings to the batter to enhance the flavor of the fish eggs. Common spices used include turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Adjust the spice levels according to your taste preferences.
Resting time: Allow the batter to rest for some time, usually around 15 minutes. This helps the flavors meld together and results in a more flavorful.
Consistency of the batter: Achieve the right consistency of the batter. It should be thick enough, but not too thick that it becomes clumpy. Adjust the amount of gram flour and rice flour accordingly.
Proper frying temperature: Maintain the right frying temperature to ensure crispy and evenly cooked pakoras. The oil should be hot but not smoking. A temperature of around 350-375°F (175-190°C) is ideal. If the oil is too hot, the pakoras may burn on the outside while remaining undercooked inside.
Fry in small batches: Avoid overcrowding the frying pan or deep fryer. Fry the fish egg pakoras in small batches, allowing enough space for them to cook evenly. Overcrowding can lower the oil temperature and result in greasy pakoras.
Drain excess oil: Once the pakoras are fried to a golden brown color, remove them from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil. This step helps maintain the crispiness of the pakoras.
Serve immediately: Fish egg pakoras are best enjoyed when served immediately after frying. The crispy exterior and soft, flavorful interior are at their prime when hot. Serve them as a standalone snack or as an appetizer with chutneys or sauces of your choice.
By following these recipe notes, you can ensure that your Fish Egg Pakoras turn out delicious and crispy. Enjoy experimenting with flavors and adjust the recipe to suit your preferences.

Nutrition Info (Estimation Only)

Nutrition Facts
Fish Egg Pakora (Macher Dimer Bora)
Amount per Serving
Calories
 
381
Calories from Fat 252
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
14
g
Cholesterol
 
294
mg
98
%
Sodium
 
1635
mg
71
%
Potassium
 
313
mg
9
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin A
 
468
IU
9
%
Vitamin C
 
4
mg
5
%
Calcium
 
168
mg
17
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Fish egg pakora, also known as roe pakora, is a delectable appetizer or snack made from fish eggs.

You May Also Like:  Bombay Duck Fry Recipe | Bombil Fry | Lote Macher Chop

Fish egg pakora can be enjoyed on its own with a dipping sauce or served as part of a larger meal.

It is a versatile dish that can be prepared in various ways, allowing for different spice blends and cooking techniques.

Whether you’re a seafood lover or looking to explore new culinary experiences, fish egg pakora is a must-try dish that tantalizes the taste buds and offers a delightful introduction to the unique flavors of fish eggs.

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