Slice the fillets into smaller pieces. Squeeze lemon juice on the pieces. Add red chilli powder, ginger garlic paste, salt. Marinate and keep for 25 minutes.
In a bowl mix together ajjwain/carrom seeds, besan (gram flour),rice powder 1 egg and the green chilli paste. Make a thick paste. If required add a little yogurt in case the paste is too thick.
Heat some oil. Dip the marinated fish in the batter, coating all sides and then drop int hot oil on medium high heat. Cook till golden and then drain onto absorbent paper.
Serve hot, sprinkled with chaat masala and lemon wedges.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/09/06/amritsari-fish-garam-masala-tuesdays/