Prawn Pakoray
Prawn pakoras (or fritters) are a delicious addition to any Iftaar or hi-tea party. Using fresh prawns deep fried in an irresistible batter, and served with mint chutney, these are sure to impress your guests.
Ingredients
-
- Prawns, de-veined½ kilogram
-
- Gram flour3 cups
-
- Red chili powder1 tablespoon
-
- Ground turmeric1 teaspoon
-
- Ground coriander½ teaspoon
-
- Garam masala½ teaspoon
-
- Salt1 teaspoon
-
- Ground cumin½ teaspoon
-
- Chili flakes1 teaspoon
-
- Green chili, chopped2-3
-
- Fresh coriander, chopped½ cup
-
- Onion, fine chopped1
-
- Baking soda1 tablespoon
-
- Corn flour3 tablespoons
-
- Water2-3 cups
-
- Oilfor deep frying
-
- Coriander, Chopped½ bunch
- Garlic, Cloves3
- Lemon Juice1 tablespoon
- Saltto taste
- Vinegar1 teaspoon
- Green Chilies, Chopped4-5
- Wateras needed
Preparation
- For Green Chatni: Blend coriander, garlic cloves, lemon juice, salt, vinegar, green chilies and along with a little bit of water into a paste.
- Add gram flour, red chili powder, ground turmeric, ground coriander, garam masala, salt, ground cumin, chili flakes, chopped green chilies, chopped coriander leaves, fine chopped onion, baking soda, corn flour in a mixing bowl and water as required.
- Add water as per need and whisk until partially thick.
- Add prawns and mix well with a spatula.
- On medium to high flame, heat oil in a wok, and add a spoonful of the mixture. Cook until golden.
- Dab at the cooked pakora with a tissue to soak up the excess oil. Serve it at iftar with your favorite chutney.
- Enjoy! Please give us your feedback in the comments below.
Like this recipe?
How'd it turn out?