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@momoc9801: Motorcycle Mobile Phone Holder Handle/Mirror Mount Universal Cellphone Holder #Mobilephonebracket #Ridingbracket #stent #Vehiclebracket #fyp #goodthing #shopping #tiktokshop #philippines #foryou

momoc9801
momoc9801
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Region: PH
Sunday 08 February 2026 07:19:01 GMT
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momoc9801
momoc9801 :
goodthing 👍👍👍
2026-02-08 07:24:08
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Fish pakoras Ingredients: * 90g or 1/2 cup chickpea flour (besan) * 30g or 3 tbls rice flour * 280 g skin-on white fish (e.g. cod, hake, tilapia), cut into 3-4cm chunks * 4 garlic, crushed or 1 tbls garlic paste * 1 tsp ginger, grated * 1 tsp red dried chilli * 1 ttsp red chilli powder * 1/2 tsp turmeric * 1/2 tsp ajwain (carom seeds) * 1 tsp ground coriander * 1 tsp garam masala * 1/2 tsp dried mango powder * 1 tbsp lemon juice * Handful fresh coriander stems,chopped * 1 tsp salt * 80 ml cold water, as needed for batter * 500 ml vegetable oil, for deep frying * Garnish: pinch chaat masala Steps 1. Pat the fish chunks dry. Toss with 2 garlic, crushed, 1 tsp ginger, grated, half the 3/4 tsp red chilli powder, half the 1/2 tsp turmeric, and 1 tbsp lemon juice and 3/4 tsp salt. Set aside 10-15 minutes. 2. Whisk 90 g gram flour (besan), 20 g rice flour (for crunch), with all ingredients. Gradually add 60 ml cold water, as needed for batter, whisking to a thick, coating batter (should cling to the fish, not run off). 3. Heat 500 ml vegetable oil, for deep frying in a deep pan or kadai to 175-180°C. Test with a drop of batter — it should sizzle and rise steadily. 4. Dip fish pieces in the batter to coat, then lower gently into the hot oil. Fry in batches, skin-side down first, for 3-4 minutes until golden and crisp. 5. Remove with a slotted spoon onto kitchen paper. Serve immediately with lemon wedges and green chutney #indian #snack #fish #pakora
Fish pakoras Ingredients: * 90g or 1/2 cup chickpea flour (besan) * 30g or 3 tbls rice flour * 280 g skin-on white fish (e.g. cod, hake, tilapia), cut into 3-4cm chunks * 4 garlic, crushed or 1 tbls garlic paste * 1 tsp ginger, grated * 1 tsp red dried chilli * 1 ttsp red chilli powder * 1/2 tsp turmeric * 1/2 tsp ajwain (carom seeds) * 1 tsp ground coriander * 1 tsp garam masala * 1/2 tsp dried mango powder * 1 tbsp lemon juice * Handful fresh coriander stems,chopped * 1 tsp salt * 80 ml cold water, as needed for batter * 500 ml vegetable oil, for deep frying * Garnish: pinch chaat masala Steps 1. Pat the fish chunks dry. Toss with 2 garlic, crushed, 1 tsp ginger, grated, half the 3/4 tsp red chilli powder, half the 1/2 tsp turmeric, and 1 tbsp lemon juice and 3/4 tsp salt. Set aside 10-15 minutes. 2. Whisk 90 g gram flour (besan), 20 g rice flour (for crunch), with all ingredients. Gradually add 60 ml cold water, as needed for batter, whisking to a thick, coating batter (should cling to the fish, not run off). 3. Heat 500 ml vegetable oil, for deep frying in a deep pan or kadai to 175-180°C. Test with a drop of batter — it should sizzle and rise steadily. 4. Dip fish pieces in the batter to coat, then lower gently into the hot oil. Fry in batches, skin-side down first, for 3-4 minutes until golden and crisp. 5. Remove with a slotted spoon onto kitchen paper. Serve immediately with lemon wedges and green chutney #indian #snack #fish #pakora

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