Juicy prawns tossed in a fragrant and spicy onion-tomato masala. This quick and easy seafood stir-fry is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with rice or roti.
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Prawn Masala Fry, Jowar Bhakri and Onion Salad
Crispy, perfectly spiced Prawns Masala Fry with fiber-rich Bhakri. A protein-packed, energy-giving meal!
This gujarati dish is perfect for dinner. With 555.67 calories and 36.31g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(about 2 medium, finely chopped)
2 pcs green chili (slit lengthwise)
1.5 tbsp ginger garlic paste
240 g tomato (about 2 medium, finely chopped)
1.5 tsp coriander powder
0.75 tsp garam masala
60 ml water (if needed to prevent sticking)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Prawns
In a medium bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for 15 minutes while you prepare the masala.
2
Prepare the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Cook the Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring and mashing them with the back of your spoon, until they become soft and pulpy.
Reduce the heat to low and add the spice powders: the remaining 1/4 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder.
Add the remaining 3/4 tsp salt. Mix well and cook for 2-3 minutes, until the spices are fragrant and oil begins to separate from the masala. If the mixture looks too dry, add a splash of water.
4
Cook the Prawns
Add the marinated prawns to the pan with the masala.
Stir gently to coat the prawns completely with the masala.
Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally. The prawns are cooked when they curl into a 'C' shape and turn opaque pink. Be careful not to overcook them.
5
Garnish and Serve
Sprinkle the garam masala and freshly chopped coriander leaves over the prawns.
Give it a final gentle mix to combine.
Turn off the heat and serve the Prawn Masala Fry hot with steamed rice, roti, or naan.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
