Royyala Pakoda

Instructions

1. 1

   Marinate the Prawns

   • In a medium bowl, combine the cleaned and deveined prawns with ginger garlic paste, turmeric powder, 1/2 tsp of red chilli powder, 1/2 tsp of salt, and lemon juice.
   • Mix thoroughly to ensure each prawn is evenly coated.
   • Cover and set aside to marinate for at least 15 minutes.
2. 2

   Prepare the Pakoda Batter

   • In a large mixing bowl, combine the besan, rice flour, thinly sliced onions, chopped green chillies, curry leaves, and coriander leaves.
   • Add the remaining 1 tsp red chilli powder, garam masala, hing, and the remaining 1/2 tsp salt.
   • Use your hands to mix all the dry ingredients and vegetables together, gently squeezing the onions to help them release moisture.
3. 3

   Combine Prawns with Batter

   • Add the marinated prawns along with any accumulated juices to the flour and onion mixture.
   • Mix everything thoroughly until the prawns and onions are well-coated. The moisture from the onions and prawns should be sufficient to form a thick, sticky batter.
   • Avoid adding water. If the mixture seems exceptionally dry, sprinkle only 1-2 teaspoons of water at a time. The batter must be very thick to ensure crispy pakodas.
4. 4

   Deep Fry the Pakodas

   • Heat oil in a kadai or deep pan over medium-high heat until it reaches 350-375°F (175-190°C). To test without a thermometer, drop a small piece of batter into the oil; it should sizzle immediately and rise to the surface.
   • Carefully drop small, bite-sized portions of the prawn mixture into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
   • Ensure the internal temperature of the prawns reaches 145°F (63°C).
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the cooked pakodas from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
   • Serve the Royyala Pakoda immediately while hot and crispy, garnished with a squeeze of fresh lemon, and accompanied by mint chutney or your favorite dipping sauce.