Cut fish fillets in even sized square or rectangle pieces.
Marinate these fish species in Ginger garlic paste, lime juice, salt and keep it aside for 20-30 minutes. After that add all the other ingredients, besan and set it aside for couple of hours.
Heat the mustard oil for deep frying and fry marinated fish pieces till golden and crispy. Sprinkle chaat masala and serve hot with onion rings and green chutney.
