Step 1: Marinate the Fish

1. Pat the fish fillets dry with a paper towel to remove excess moisture. Cut them into bite-sized pieces (about 1–2 inches each).
2. In a large bowl, combine the ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and salt. Mix to form a paste.
3. Add the fish pieces to the marinade and toss gently to coat each piece evenly. Cover and let the fish marinate in the refrigerator for 15–20 minutes.

Step 2: Prepare the Batter

1. In another bowl, whisk together the gram flour, rice flour, red chili powder, turmeric powder, carom seeds, chaat masala, and salt.
2. Gradually add water to the dry ingredients, whisking continuously to create a smooth, lump-free batter. The batter should be thick enough to coat the fish without dripping excessively.

Step 3: Heat the Oil

1. In a deep skillet or wok, heat about 2–3 inches of oil over medium-high heat until it reaches 350°F (175°C). To check if the oil is ready, drop a small dollop of batter into the oil; it should sizzle and rise to the surface immediately.

Step 4: Coat and Fry the Fish

1. Dip each marinated fish piece into the batter, ensuring it is fully coated.
2. Carefully place the battered fish into the hot oil, one piece at a time. Fry in batches to avoid overcrowding the pan.
3. Fry the fish for 3–4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels.

Step 5: Serve and Garnish

1. Arrange the crispy fish pakoras on a serving platter. Garnish with chopped fresh coriander and serve with lemon wedges.
2. Pair with green chutney or tamarind chutney for dipping and enjoy hot!