Chingudi Pakudi

Instructions

1. 1

   Prepare the Dry Mixture (2 minutes)

   • In a large mixing bowl, combine the besan (gram flour), rice flour, finely chopped onion, green chilies, chopped coriander leaves, turmeric powder, red chili powder, ajwain, and salt.
   • Whisk everything together until all the spices are evenly distributed throughout the flours.
2. 2

   Create the Pakudi Batter (3 minutes)

   • Ensure the cleaned prawns are patted completely dry with a paper towel. This is crucial for a crispy result.
   • Add the dry prawns and the ginger-garlic paste to the flour mixture. Mix well to coat the prawns thoroughly.
   • Gradually sprinkle in water, a little at a time, mixing until you achieve a very thick, sticky batter that binds all the ingredients. Do not add too much water; the batter should not be runny.
3. 3

   Heat the Oil (5 minutes)

   • Pour oil into a kadai or deep-frying pan and heat it over a medium-high flame.
   • To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the temperature is perfect.
4. 4

   Fry the Pakudis (8-10 minutes)

   • Carefully drop spoonfuls of the prawn mixture into the hot oil. Use your fingers or two spoons to form rustic, uneven shapes.
   • Do not overcrowd the pan; fry in batches of 5-6 pakudis at a time.
   • Fry for 3-4 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
   • The prawns inside should be cooked through and opaque.
5. 5

   Drain and Serve (2 minutes)

   • Using a slotted spoon, remove the fried pakudis from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crunchy with mint-coriander chutney, tomato ketchup, or just a sprinkle of chaat masala.