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Anchovies marinated with spices and deep fried in oil to perfection. Crispy, crunchy and flavorful nethili meen fry recipe. It serves as a perfect appetizer and good for side dish too.

Nethili aka Anchovy fry is a very popular dish in South India, be it at home or at restaurant menu. It’s the favourite dish of many. It is prepared by marinating the fish with spices like chilli powder, turmeric powder, pepper powder, coriander powder, ginger garlic paste, rice flour, cornstarch and then deep fried until brown and crispy.

Nethili fish fry is a simple and super easy recipe prepared with handful ingredients which are easily available in our pantry. So now you can make this restaurant style anchovies fry at home and serve it as a starter, snack or side dish with meal.

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Anchovies fish fry is an amazing fish fry which is loved by all age groups. It is ridiculously delicious and so crispy which will make you ask for more.

This restaurant style nethili fish fry is one of my personal favourite among the many fishes and sea food I love. Even my husband and my kiddo love this as much as I do so we can say its a family favourite dish.

Anchovy is also called nethili or chooda or netholi in different parts of India. Anchovies is a small fish variant. It has tiny bones which are soft. The center bone is not hard as in other big fishes. We need not remove the bones while eating because when fried the bones become crispy and can be eaten as such.

Nethili meen fry aka nethili varuval is a quick fish fry using anchovies. You can also called this nethili meen fry as nethili 65, it is just like the Tamil Nadu’s  famous chicken 65 and prawn 65 recipe. The fish tastes heavenly and spicy which a fish lover should definitely try. This fish fry is so addictive that you can’t stop with few. I am sure you going to love this one!

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WHY YOU’LL LOVE THIS RECIPE
● Quick and easy
● Needs handful of pantry staples
● Crispy and crunchy
● Can be served as a starter, party appetizer, snacks or side dish with meal.
● Perfectly golden fried under 10 minutes.
● Flavorful
● Ideal for all age groups including kids.

Coming to the recipe, I have used fresh large size anchovies aka nethili fish. I have cleaned the fish well and removed the head and tail too. You can keep the head and tail intact if you wish. Fresh fish taste much better than frozen one. Along with spice masala powders I have used ginger garlic paste and combination of rice flour and cornstarch/cornflour for adding crispness and crunch to the fish. The fish is marinated with the spice mix and kept marinated for a minimum of 30 minutes. Then the fish is deep-fried. You can shallow fry as well.

You can use other small fish for this recipe. The dish tastes best when served with a side combo of steamed rice or as a starter with onion rings, lemon wedges, green chillies and fried curry leaves.

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PRO TIPS
● Marinate the fish for longer duration. This will allow the spices to penetrate nicely into the fish and make it more flavorful.
● You can fry the fish ahead of time to avoid rushing at the end moment for any party or gatherings. Just fry the fish for few minutes. You dont need to make them brown and crisp. Just before serving heat oil and drop the previously fried fishes and fry them for a minute. You will get a crisp and crunchy fish.
● Fry the fish on medium flame, just increase the flame to high just few seconds before taking off. Be sure to stir constantly. This will brown evenly and make it crisp.

I made a simple recipe video of this amazing anchovies fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

NETHILI MEEN FRY VIDEO TUTORIAL

I hope you’ll try this authentic South Indian nethili meen fry recipe and do share your thoughts about the recipe with me here.

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FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how I made the amazing anchovies fry.

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Preparation time: 5 minutes
Cooking time: 7 minutes
Serves: 4

Ingredients to make anchovies fry:

500 gms anchovies fish/nethili meen
1 tbsp ginger garlic paste
2 tsp coriander powder
2 tbsp kashmiri red chilly powder
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp rice flour
2 tbsp corn flour
Juice of half lemon
Salt as per taste
Oil for frying

For Garnishing
Few curry leaves
Green chillies
Onion rings
Lemon slices

Step by step pictorial instructions to make anchovies fry:

In a mixing bowl add in the ginger garlic paste, coriander powder, chilly powder, turmeric powder, pepper powder, rice flour, corn flour, lemon juice and salt. Mix well and make a thick paste. Please do not add water.

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Now add in the cleaned anchovies. Mix well together the masala paste and the fish. Marinated for atleast 30 minutes.

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Heat oil in a frying pan. When the oil is heated, reduce the flame to low and frist fry some curry leaves until crisp. Remove and keep aside.

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Now carefully drop the fish one by one onto the hot oil. Do not over crowd it.

Fry the fish on medium flame for about 3-4 minutes. Then flip over and fry for 2-3 minutes or until golden and crisp. It will take totally approximately 6-7 minutes. Flip over in between for evening cooking.

Remove them and continue the same process with the remaining fish.

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Serve hot with fried curry leaves, green chillies, onion rings and squeeze of lemon juice.

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NOTES:
● This recipe can be used in other small fish varieties also.
● You can also use egg white of one egg.
● Adjust the chilly powder according to your heat preference.
● You can skip the cornstarch and increase the rice flour a bit if it is not available.
● If you don’t have much time for marination, you can keep marinated for few minutes and fry it. But the longer marination the better in taste.

Well, if you make this nethili meen fry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

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Masala crackers are baked savoury crackers spiced with aromatic masala blend. These crackers are really crunchy, crispy, so light and taste incredible. They are ridiculously easy to make and does not take much of your time to create these beautiful crispy crackers.

These delicious crackers with spiced masala are my favorite snack to serve along with your favourite drink along with a dipping sauce. I also love this crackers with my tea. They also make a perfect appetizer or a quick snack that everyone will love.

These homemade savoury crackers are so delicious. They are amazingly easy to make and turn out so good every time. The dough is super simple with quick kneading and no yeast. The baking time is quick that it gets perfectly baked under 15 minutes. So these can be really whipped up in last minute if you have some sudden or unplanned get together or party.

They are prepared with whole wheat flour, rice flour, maggi masala e magic along with few basic ingredients. They turned out amazingly delicious and super crisp. The crispness is just like the fried Indian snacks Namkee which we prepare during festivals. It’s a perfect snacks to make your tea-time delightful.

This is a super easy cracker recipe. You can engage your little ones when making the crackers and I bet, you will enjoy making it and savoring it as much as we did!

WHY YOU’LL LOVE THESE MASALA CRACKERS

● It’s super easy and quick
● Simple ingredients with no yeast
● It’s a versatile recipe
● Can easily swap the ingredients to make variations.
● Can engage kids in the making and shaping the crackers.
● You can cut them into any shape you want.
● Stays fresh for months over the counter
● So crunchy, crispy, light, flavorful and delicious .
● Its a non-fried crackers hence guilt free.
● Gets perfectly baked under 15 minutes

LETS TALK INGREDIENTS

They’re basically made with minimum ingredients which are pantry staples. Here’s a quick sneak peek of the ingredients used to make this amazingly delicious crispy masala crackers.

● Whole wheat flour for healthier version.
● Rice flour helps in getting a nice crunch and crisp crackers.
● Maggi masala ae magic, the main ingredient of the recipe.
● Baking powder
● Butter for the dough and brushing the crackers before popping inside the oven.
● Onion & garlic powder for the elegant flavor and overall taste of the crackers
● Chilly flakes to spice up the crackers
● Sesame seeds
● Salt for seasoning
● Water for binding the dough

VARIATIONS:

Making crackers at home is super easy. Once you have the basic crackers recipe and master them, you can crank it out any time and also make variations of it by just swapping few ingredients. Here’s some of the variations

Spice – Though I have used maggi masala which is a complete aromatic spice mix, you can use spice of your choice.

Herbs — You can use your favourite herb or mixed of herbs or dried oregano. Fresh or dried herbs can be used. Crackers with herbs are the simplest and most common one. You can also add fresh minced coriander leaves, mint leaves or dill leaves.

Seeds — To make a seeded version of this cracker, you can add your favourite seed or mixed of seeds to the dough and lightly sprinkle the seeds over the brushed crackers. Few seeds that could go perfectly are Sesame seeds, poppy seeds, flaxseed, pumpkin seeds, sunflower seeds etc

Chilly — The crackers can be spiced up with a dash of chilly. I have used chilly flakes in this recipe but you can add a dash of cayenne or minced green chilly to the dough for slightly spicy homemade crackers especially for the grown-ups.

Seasonings — To take the crackers to the next level with an elegant flavor I have used onion and garlic powder. You can use other seasoning as per your plaate preference and availability. Black pepper can also be used as a substitute or Italian seasoning.

Cheese — Cheese in crackers is very common and loved by all. Sprinkle grated cheddar or parmesan cheese in dough or even sprinkle on top for a cheesy crackers.

SUBSTITUTES:

● You can use fresh or dried herbs of your choice or oregano instead of the maggi masala.
● Whole wheat flour can be replaced with all purpose flour and rice flour can be replaced with besan (gram flour) or oats flour.
● Yoi can use ghee (clarified butter) or oil instead of butter.
● Onion powder and garlic powder can be opt out if it is not available.
● You can also use Italian seasoning as a substitute to onion & garlic powder.

I made a simple video of masala crackers for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Masala Crackers Video Tutorial

TIPS FOR MAKING CRISPY CRACKERS:

● Make sure your dough is not too wet or dry. It should be soft and non sticky. Some flour absorb more liquid and some less, it depends upon the quality of the flour. So best thing to do while making dough is to add water gradually.

● Roll out the dough as thin as possible for a crispier crackers.

● Prick the cut-outs with forknor skewer to prevent the crackers from puffing while baking.

● Brush the crackers with butter after you place them on the baking tray before popping them inside the oven for baking. This will give the cracker beautiful golden edges and crunch.

● Rotating the tray halfway through baking allows the crackers to bake evenly and makes the crackers crisp and brown uniformly. This is done because different parts of the oven heat unevenly.

● Once the crackers are out of oven, let the crackers stand in the baking tray for few minutes, then transfer to cooling rack and allow to cool down completely. Allowing the crackers in the baking tray will make the crackers crisp up further as they cool down.

STORAGE

These crackers last for a long time. We only need to store them in airtight container over the counter and it will last for more than month. Storing in airtight container is important or else they’ll lose their crispness.

If the crackers gets soft, they can be crisped up by popping then in the oven for few minutes.

SERVING SUGGESTIONS

These homemade crackers can be served not only with tea/coffee but as a snacks or appetizer with your choice of hummus, guacamole, salsa, a cheesy dip, mayonnaise, ketchup or your favourite dip sauce, soups etc – the options are endless!

So do try the recipe and do not forget to share your thoughts about the recipe with me here.

FEW MAGGI MASALA AE MAGIC RECIPES

Stuffed Masala Pav
Spiced Potato Stuffed Flower Bread
Chicken Potato Masala Fry

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how to make crispy masala crackers.

Preparation time: 20 minutes
Cooking time: 15 minutes
Yeilds: 35-40

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make masala crackers:

¾ cup whole wheat flour (atta)
¼ cup rice flour
½ tsp baking powder
1 packet maggi masala e magic (see notes)
½ tsp onion powder ( optional)
½ tsp garlic powder (optional)
1 tsp chilli flakes
2-3 tbsp white sesame seeds
¼ tsp salt (see notes)
2 tbsp butter melted or oil/ghee + 1-2 tsp extra for greasing tray and crackers
⅓ cup water (80 ml)

Step by step pictorial instructions to make masala crackers:

In a mixing bowl sieve the whole wheat flour, rice flour and baking powder.

Add in the onion powder, garlic powder, chilly flakes, sesame seeds, maggi masala e magic and salt. Mix all the ingredients together well.

Add in the melted butter. Mix well with hands until you get a crumbly mixture. Add in water gradually and continue mixing until it starts coming together. Knead the dough for about 3-5 minutes until it forms a soft smooth dough. Cover and let the dough rest for few minutes.

Meanwhile preheat oven @180° C for 10 minutes. Also grease baking tray with butter or oil. You can use parchment paper or baking mat.

Divide the dough into portions. Roll them into balls and flatten them with a rolling pin ½ cm thickness. You can roll it thicker too if you like thicker crackers.

If your oven is smaller roll and shape the crackers in batches because you won’t be able to bake all the cookies at a time. Make sure you cover the dough with damp cloth to prevent from drying out.

Using cookie cutter cut the crackers into desired shapes and prick the crackers randomly with a help of a fork or skewer. This will prevent the crackers from puffing while baking.

Using cookie cutter makes the crackers looks fancy and beautiful. If you don’t have cookie cutters, you can just use a knife and cut out square or diamond shapes or use bottle or small container cap to give round shape crackers.

Place the cut-outs onto the prepared baking tray by leaving some space in between each crackers. Lightly brush the crackers with melted butter.

Place the baking tray in the middle rack and bake at a preheated oven @180° C for 10-15 minutes. Since oven temperatures vary the baking time will vary, so keep a close watch. The baking times also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Remove the crackers from the oven. Allow to stand in the baking tray for about 5 minutes. Transfer them to a cooling rack and let your crackers cool down completely.

Store them in airtight container.

Enjoy them with your tea/coffee or have it as a snack with your favourite dip.

NOTES:

● Maggi masala can be replaced with herbs. You can use dried or fresh herbs of your choice or oregano.
● Maggi masala has already salt added hence use less salt or totally skip it.
● Whole wheat flour can be replaced with all purpose flour.
● You can use besan (gram flour) or oats flour instead of rice flour.
● Ghee ( clarified butter) or oil can be used instead of butter.
● Since oven temperatures vary, baking time will way so keep a close watch.
● The baking time also depend on the thickness of your crackers. Thicker crackers may take longer to bake through.

Well, if you make this masala crackers, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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FAIRY HOME Plain Cotton Oven Mitten for Microwave – Set of 4 PCS 2 Oven Gloves & 2 Pot Holders- Heat Resistant (Green)

Soft, chocolatey and fragrant, these chocolate orange muffins are insanely delicious and heavenly. The fresh citrus orange flavor and rich chocolate pair perfectly together in this chocolate orange muffins recipe. Full of chocolate chunks and orange flavor, this may be the ultimate chocolate muffin recipe perfect for the holiday season!

This eggless double chocolate orange  muffins made with fresh orange juice and orange zest add a bright flavor dimension to these scrumptious chocolate chunks muffins.

As it is the festive season, and because I simply cannot resist, I thought it was time for a chocolate orange muffin recipe! These chocolatey and fragrant muffins are addicting, simple to make and the perfect treat for family and friends during these holidays.

If you’re looking for an easy peasy snacks to feed the kids then you need to try my chocolate orange muffins. These Chocolate Orange Muffins are a delightfully sweet treat. Perfect for packed lunches and after school treats. They’re soft and chocolately and much lower in sugar than shop bought muffins.

You only need a bowl and a spatula to make this recipe. There’s no beating or whisking required. It’s a straight forward recipe, just mix the dry ingredients then add in wet ingredients and fold them together to form a batter. Scoop into muffin moulds or tray and bake to perfection.

The texture of these muffins are incredible. The crumbs turned out beautifully. Bake these easy muffins for a sweet teatime treat or scrumptious breakfast bites. I swear you’re going to love this and will end up making them over again!

WHAT YOU NEED TO MAKE CHOCOLATE ORANGE MUFFINS

This section explains what all ingredients is used in making the chocolate orange muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

FLOUR – Whole wheat flour is used in the recipe. Whole wheat cakes are anytime healthier than refined flour cake.
SUBSTITUTION – All purpose flour or use 50-50 ratio of whole wheat and all purpose flour.

COCOA POWDER – 100% cocoa and unsweetened cocoa powder is used here.

CHOCOLATE – Dark chocolate is used here. I have chopped the chocolate into chunks to get a nice feel of chocolate in every bite.
SUBSTITUTION – You can use chocolate chips, dark or milk chocolate, whichever you prefer.

ORANGE – I have used fresh orange juice and zest in this chocolate orange muffins recipe.
SUBSTITUTION – Store bought orange juice or even pulpy orange can be used.

MILK – Whole milk is used here. Recommend to use whole milk for extra richness, taste and texture. We don’t need much milk here, just 2-3 tablespoon to adjust the batter consistency.
SUBSTITUTION – Buttermilk

SUGAR – Granulated white sugar is used.
SUBSTITUTION – You can use brown sugar, cane sugar or jaggery.

BUTTER – Salted melted butter is used here. Butter is used for added taste, texture and flavor. You can totally skip the butter and go with oil alone. Swap the same amount of butter with oil.

OIL – Refined sunflower oil is used. Oil helps to get a soft and moist texture.
SUBSTITUTION – You can use any neutral flavor cooking oil.

LEAVENING AGENT – Both baking powder and baking soda is used in the recipe to give a perfect rise to the muffins.

SALT – A dash of Himalayan salt is used to balance out the sweetness.

ESSENCE – Used vanilla essence here. You can use chocolate or orange essence whichever is available to you.

Here’s the easy, peasy recipe. If you give it a go I’d love to hear what you think!

HOW TO MAKE CHOCOLATE ORANGE MUFFINS?

This section shows how to make chocolate orange muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple eggless chocolate orange muffins for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

CHOCOLATE ORANGE MUFFINS VIDEO TUTORIAL

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE DOUBLE CHOCOLATE ORANGE MUFFINS:

Preheat oven at 180° C for 10 minutes. Line the muffin tray or moulds with muffin liners or simply grease them with oil or butter.

In a mixing bowl add in the sugar, orange juice, oil, melted butter, vanilla essence, orange zest. Mix well to combine and allow sugar to dissolve.

Sieve in the flour, cocoa powder, baking powder, baking soda and salt. Mix and sift them together.

Gently fold to make a smooth batter. Add in milk to adjust the batter consistency.

Take the chocolate pieces and coat with little flour. Add in to the batter and give a quick gentle mix. (Reserve some chocolate for topping). Do not over mix at this stage.

Scoop the batter onto the lined muffins tray upto ¾th of the cavity. Tap the tray to release any air bubbles. Top the muffins with chocolate chunks.

Bake at a preheated oven at 180° C for 25 minutes or until a toothpick inserted comes out clean. Baking time will differ so keep a check from 20 minutes onwards.

Remove the oven and allow to stand in the mould for 5-10 minutes.

Transfer the muffins onto a cooling rack and allow to cool down completely.

Serve it like a dessert, after school snacks or with tea/coffee.

NOTES:
● All ingredients should be at room temperature.
● You can use all purpose flour (maida) instead of whole wheat flour
● You can use totally oil or butter or use the 50-50 ratio.
● You can use orange pulps as well.
● You can use any variety of chocolate and can use chocolate chips instead of chunks.
● If you want to make egg version use 1 large egg or 2 small eggs. You can opt out the baking soda if you are using egg.
● You can use chocolate or orange essence instead of vanilla essence.
● Baking time may differ as each oven temperature is different from one another. Bake until a toothpick inserted comes out clean.
● Always preheat oven and do your baking at preheated oven.

RECIPE CARD

SERVING SUGGESTIONS

Serve it for breakfast, pack it for lunch box, after school snacks or with evening tea or coffee. This is also great for kids tiffin box.

You can convert this decadent chocolate orange muffins into dessert by piping whipped cream, ganache or buttercream. Or simply drizzle chocolate sauce.

STORAGE SUGGESTIONS

Chocolate orange muffins stays good and fresh for 3-4 days at room temperature. You can store for more than a week in refrigerator.

CAN WE FREEZE CHOCOLATE ORANGE MUFFINS?

Yes, absolutely! Let them cool down completely. Cling wrap them individually, then place them in airtight container and freeze for upto 3 months.

For serving thaw them in refrigerator outside the freezer. You can pop up the thawed muffins in the microwave for few seconds and serve.

SOME MUFFIN RECIPES

Custard Tutti Frutti Muffins                    Mango Pistachios Muffins                      Mocha Banana Chocolate Chip Muffins
Banana Chocolate Chip Mug Cake
Watermelon Muffins
Cheesy Maggi Muffins
Chocolate Chunk Muffins
Vanilla Muffins
Chocolate Banana Muffins
Double Chocolate Muffins
Banana Chocolate Chip Muffins

CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this chocolate orange muffins recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum