Prawn Pakora with Tamarind Chutney

Instructions

1. 1

   Marinate the Prawns

   • Ensure the prawns are cleaned, deveined, and patted completely dry with paper towels. This is crucial for the batter to adhere properly.
   • In a bowl, combine the prawns with lemon juice, 1/4 tsp of the turmeric powder, and 1/4 tsp of the salt. Mix well and set aside to marinate for 10-15 minutes.
2. 2

   Prepare the Pakora Batter

   • In a large mixing bowl, whisk together the besan, rice flour, red chili powder, remaining turmeric powder, garam masala, ajwain, hing, and the remaining salt.
   • Add the ginger-garlic paste, finely chopped green chilies, and chopped coriander leaves. Mix the dry ingredients thoroughly.
   • Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Fry the Prawn Pakoras

   • Heat oil in a kadai or deep pan over medium-high heat until it reaches approximately 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
   • Dip each marinated prawn into the batter, ensuring it is evenly coated. You can hold it by the tail for easier dipping.
   • Carefully slide the battered prawns into the hot oil one by one. Do not overcrowd the pan; fry in batches of 5-6.
   • Fry for about 3-4 minutes, turning them occasionally, until they are golden brown, crispy, and cooked through.
   • Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve

   • Serve the Prawn Pakoras immediately while they are hot and crispy. They pair wonderfully with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup.