Prawn pakora recipe | How to make prawn pakora (prawn fritters recipe)

Prawn pakora | prawn pakora

Heart-warming Prawn pakora will make you sit up and notice. When you feel hungry, Prawn pakora is the best dish to curb your hunger pangs. Let Prawn pakora bring joy in your life with its yummy flavours. With Prawn pakora, you can also bring joy to others’ lives, that’s the power of good food. So, next time you are planning a get-together, you know your-go-to dish is Prawn pakora. It’s easy to prepare and tastes great. Your family and friends will become your fans for preparing this awesome Prawn pakora. This delicious Prawn pakora prepared by parveen is perfect for special and memorable occasions. The rich flavours of this delicacy will make you a cooking-expert in your friend circle. This Prawn pakora is quite popular around the world.

Prep time

15  mins

Cook time

15 mins

Total time

30 mins

Ingredients (240 ml cup used)

• 2 tbsps. Besan / senaga pindi / chick pea flour
• 2 tbsp. corn flour or chick pea flour or rice flour
• 1 small onion sliced thinly
• 1 large sprig of fresh curry leaves torn or mint leaves / pudina
• 1 large chilli chopped
• 1 tsp. ginger garlic paste or crushed ginger garlic
• ¼ tsp. garam masala powder
• Salt as needed for the batter
• Oil for deep frying
• Marination
• 10 prawns
• ¼ tsp. Red chili powder
• 1/8 tsp. turmeric powder
• Salt as needed
• 1 tbsp. fresh lemon juice or vinegar

How to make the recipe

1. Devein prawns and remove the tails. Wash and drain them
2. Marinate prawns with ingredients mentioned under marination and set aside for atleast 15 minutes
3. Heat oil in a kadai for deep frying
4. Add the rest of the ingredients oil to the already marinated prawns. Mix gently to coat the prawns well with dry flours. if needed sprinkle 1 tsp. water and mix. The mix must be just moist enough.
5. Once the oil is hot, put the flame to medium high, hold each prawn along with some onions, curry leaves batter and drop in the oil
6. Take care not to burn them, flip them to the other side and fry till golden. Drain them on a absorbent tissue. Make batches and fry all the prawns until you finish.
7. Once you finish frying all the pakora, repeat frying them for a minute, this gives a good crunchy texture to the fritters.
8. Best served while hot, they begin to lose the crunch after a while.

SHARE

About Parveen Rathi