Jhinga Pakora

Instructions

1. 1

   Marinate the Shrimp

   • In a mixing bowl, combine the cleaned and deveined shrimp with ginger-garlic paste, turmeric powder, and a pinch of salt.
   • Mix thoroughly to ensure each shrimp is evenly coated.
   • Set aside to marinate for at least 15 minutes to allow the flavors to penetrate.
2. 2

   Prepare the Pakora Batter

   • In a separate large bowl, combine the besan, rice flour, red chili powder, garam masala, ajwain, remaining salt, chopped green chili, and coriander leaves.
   • Whisk the dry ingredients together to mix them evenly.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
3. 3

   Heat the Oil

   • Pour oil into a kadai or deep, heavy-bottomed pan, leaving enough space to prevent overflow. Heat over a medium-high flame.
   • The ideal oil temperature is around 175-180°C (350°F). To test without a thermometer, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
4. 4

   Fry the Pakoras

   • Take one marinated shrimp, dip it completely into the batter, ensuring it's well-coated.
   • Carefully slide the battered shrimp into the hot oil. Repeat with a few more, but do not overcrowd the pan. Fry in batches of 5-6 to maintain the oil temperature.
   • Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown, crispy, and the shrimp is cooked through.
5. 5

   Drain and Serve

   • Once cooked, remove the pakoras from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • For an extra burst of flavor, sprinkle with a pinch of chaat masala while they are still hot.
   • Serve immediately with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.