Marinate the fish roe by applying the ingredients meant for marination.
Take a mixing bowl and add chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, grated coconut and finely chopped onion and fish roe pieces.
Add tamarind paste and salt and mix well using finger tips.
The dough should not be watery nor too dry.
After mixing, make small balls from the dough and place them on a plate. The dough balls should not crack.
Now take a frying pan and spread 1 tablespoon oil.
Take 1 dough ball on your palms and flatten with finger tips and immediately place the cutlet on the frying pan..
Similarly place the other dangars on the frying pan.
Shallow fry on both sides till the dangar become dark brown in colour. The entire cutlet won’t turn brownish, just some parts of it turning brownish is fine.