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Crispy, golden-brown prawn fritters from Odisha, packed with flavor from fresh prawns, onions, and spices. A perfect tea-time snack or appetizer that comes together in minutes and is irresistibly delicious.
Prepare the Dry Mixture (2 minutes)
Create the Pakudi Batter (3 minutes)
Heat the Oil (5 minutes)
Crispy, golden-brown prawn fritters from Odisha, packed with flavor from fresh prawns, onions, and spices. A perfect tea-time snack or appetizer that comes together in minutes and is irresistibly delicious.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 322.59 calories per serving with 19.54g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Pakudis (8-10 minutes)
Drain and Serve (2 minutes)
Add 1/2 teaspoon of garam masala or chaat masala to the batter for an extra layer of spice and tang.
Incorporate a handful of finely chopped mint leaves or curry leaves along with the coriander for a different aromatic profile.
Add a small amount of thinly sliced spinach (palak) or fenugreek leaves (methi) to the batter for added flavor and nutrition.
Prawns are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Prawns contain beneficial omega-3 fatty acids, which support heart health, brain function, and may help reduce inflammation in the body.
The inclusion of ajwain (carom seeds) is traditional in fried foods as it is known to aid digestion and prevent bloating.
Prawns are a good source of minerals like selenium, an important antioxidant, and zinc, which is crucial for a healthy immune system.
A single serving of Chingudi Pakudi (about 5 pieces) contains approximately 300-350 calories, primarily from the prawns, flour, and absorbed oil from deep-frying.
While delicious, Chingudi Pakudi is a deep-fried snack and should be consumed in moderation. The prawns provide excellent protein, but the deep-frying process adds significant fat and calories. It's best enjoyed as an occasional treat.
Yes, you can make a healthier version in an air fryer. Preheat your air fryer to 180°C (350°F). Spray the basket with oil, arrange the pakudis in a single layer, and spray the tops with oil. Air fry for 10-12 minutes, flipping halfway, until golden and crisp. The texture will be less oily and slightly different from the deep-fried version but still delicious.
Chingudi Pakudi pairs wonderfully with mint-coriander chutney, tamarind chutney, or simple tomato ketchup. They are a perfect accompaniment to a hot cup of masala chai.
It is not recommended to prepare the batter in advance. The onions and salt will release water, making the batter runny and resulting in soggy pakudis. It's best to mix the batter just before you are ready to fry.
There could be a few reasons: 1) The batter was too thin. 2) The oil was not hot enough, causing the pakudis to absorb oil instead of frying quickly. 3) You overcrowded the pan, which lowers the oil temperature. 4) You skipped the rice flour, which is essential for crispiness.
This recipe goes great with these complete meals
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