Ingredients
1. Singhara fish (1kg)
2. maida (2tbsp)
3. besan (2tbsp)
4. whisked eggs (1/2c)
5. jeera powder (2tbsp)
6. chili powder (2tbsp)
7. haldi powder (1tsp)
8. ajwain (1tsp)
9. malt vinegar (3tbsp)
10. salt (to taste)
11. oil (for frying)
12. chaat masala (to sprinkle on top)

To be ground into paste:-
1. Garlic (2tbsp)
2. ginger (2tbsp)
3. red chilies (1/2tbsp)

Method of preparation:-
1. Take fish pieces, wash them and pat dry them. Dissolve the little salt in vinegar and marinate the fish in it for about 20 minutes. Now take out the fish from the vinegar, press it gently between two paper napkins to remove the moisture.

2. Take a bowl, mix eggs, ginger and garlic and chili paste with ajwain, chili powder, haldi, maida, besan, jeera powder, salt and coriander. Coat the fish pieces in this mixture and keep it to marinate for about 30 minutes.

3. Take a kadai, heat oil in it. Fry fish pieces in it until get crispy and golden brown. Drain out the excess oil and sprinkle the chaat masala. Garnish it with lemon wedges and serve it hot.