Jhinga Pakoda- Prawns Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 15 Large sized Prawns deveined (leaving the tail part on). Pat dry the prawns with a kitchen towel to get rid of extra moisture
  • For Marination:
  • 1 Lemon Juice
  • 3 inches ginger root grated
  • 12-15 cloves of garlic finely chopped
  • 4 green chillies finely chopped
  • 1 tspoon salt
  • For Batter:
  • 3 tbspoon Gram flour/Besan
  • 1 tbspoon corn flour
  • ½ tspoon baking powder
  • 1 Egg
  • 2 tspoon Salt
  • Oil
Instructions
  1. Prawns Marination:
  2. Take prawns in a large bowl,Add Salt, grated ginger, chopped garlic, chopped green chillies and lemon juice. Mix them well.
  3. Let the prawns marinade at room temperature for 3 hours
  4. Making Batter:
  5. Take a bowl and add Gram flour, corn flour, baking powder, salt, egg(white and yolk) and add 1 tbspoon oil and mix them well. You can use small amount of water if
  6. required
  7. Batter must be of medium consistency.Let the batter rest for 30 mins
  8. Let's get rolling
  9. Add oil to the pan for frying. Heat the oil until it turns very hot, then reduce the flame.
  10. Dip the prawns one by one in the batter and hold it briefly over the bowl to let the excess drip off and then gently drop the prawn into the oil
  11. Cook the prawns for 2 mins on one side and then flip them over
  12. Cook the prawns on both sides until they turn golden brown. Now remove the prawns in a plate
  13. Fry remaining prawns in similar way
  14. You can eat Jhinga Pakoda/Prawns fritters with Coriander+Pudina+Yogurt chutney
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/jhinga-pakoda-prawns-fritters/