Begin by cutting your boneless white fish into bite-sized cubes. In a bowl, mix ¾ teaspoon of salt, ½ teaspoon minced ginger, ½ teaspoon minced garlic, and 1 tablespoon of lemon juice. Add the fish cubes and coat them well with the marinade. Let them rest for 10-15 minutes.

In a mixing bowl, whisk together ⅓ cup gram flour, 2 tablespoons rice flour, the sliced green chilies, 3-4 tablespoons chopped fresh coriander, and your chosen spices. This spice blend enhances the flavor.

Gradually add water into the batter mixture to achieve a thick consistency. Ensure it is well-mixed without being too runny.

In a deep pot or frying pan, heat oil over medium heat to about 175-180 °C (350-360 °F). To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise.

Carefully dip each marinated fish piece into the batter, ensuring it is well-coated, and place them into the hot oil in batches. Fry for about 2-3 minutes on each side until golden brown.

Once fried, carefully remove the pakoras using a slotted spoon and transfer them onto a wire rack to drain excess oil without losing crispiness.

Sprinkle a generous amount of chaat masala over your Crispy Fish Pakoras and serve them hot alongside fresh lemon wedges for an irresistible snack experience.