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Add 800gm bonless fish ( i used hamour), 1 tbsp ginger-garlic paste, 1 tbsp crushed green chilies, and Juice of ½ lemon.
Then add the spices: 1 tsp red chili powder, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tbsp roasted, crushed coriander and cumin seeds, 1 tsp chili flakes, 1 tsp chaat masala, 1 tsp Kasuri methi, ½ tsp black salt, Salt to taste, A pinch of orange food color, and ½ tsp ajwain (carom seeds).
Next, add: ½ cup gram flour (besan), 2 tbsp cornflour, and 1 egg.
Mix everything thoroughly, adding a little water as needed to form a thick coating.
Marinate for 20–30 minutes.
Heat oil and fry on medium flame until the fish pakoras are golden, crispy, and cooked through.
Before serving, sprinkle with a little roasted cumin powder and chaat masala.