Rohu Fish Kababs
Rohu Fish Kababs are a nutritious and flavorful snack or appetizer made from freshwater fish. These kababs are low in fat, high in protein, and easily digestible, making them a perfect choice for those seeking a healthy, balanced dish. The spices and herbs add a delightful taste and aroma, while the roasted gram flour (besan) binds the mixture together. These kababs can be pan-seared or air-fried for a healthier twist.
Nutrition Facts
Per serving
Energy
51 kcal
Protein
4 g
Carbs
3 g
Fat
2 g
Fiber
1 g
Ingredients
Chopped Onion
0.5 medium cup (80g)
Chopped Green Chilli
0.5 tsp (2g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Cumin Powder
0.5 tsp (1g)
Garam Masala
0.25 tbsp (1.5g)
Common Salt
0.5 tsp (3g)
Mustard oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Besan (chickpea flour)
2 tbsp (30g)
Rohu Fish Fillet
200 gm (200g)
Instructions
Preparation
Ensure the fish is fresh and boneless. If not boneless, carefully remove all bones.
Roast the besan (chickpeas flour) in a dry pan until it turns golden and aromatic. Let it cool before using.
Cooking Steps
Steam the fish for 8–10 minutes until fully cooked. Allow it to cool, then shred it finely.
In a mixing bowl, combine the shredded fish with chopped onion, green chili, ginger-garlic paste, coriander leaves, turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt.
Add roasted besan to the mixture to bind it properly. Mix well.
Divide the mixture into equal portions and shape each portion into small, flat kababs.
Heat oil in a non-stick pan. Place the kababs in the pan and cook for few minutes on each side until golden brown.
Serve the kababs hot.