indianEasynon vegetariangluten freedairy freenut free

Jhinga Pakora

Name: Jhinga Pakora
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g prawn (medium, peeled and deveined, tails on or off as preferred); 1 cup gram flour (besan); 2 tbsp rice flour; 1 tsp ginger-garlic paste; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch carom seeds (ajwain); 1 tbsp lemon juice; 1 pinch salt; 3 tbsp water (cold, for batter); 2 cup oil for deep frying; 1 pinch chaat masala (for sprinkling); 1 pcs onion (small, sliced into rings, for garnish); 2 tbsp coriander chutney (for serving)

RATING

4.5/5(95)

TASTE SCORE

9/10

Crispy, golden prawn fritters with a spiced gram flour coating that shatters delicately with each bite. The prawns stay juicy and tender inside while the outside fries up light and crunchy. A classic Indian monsoon snack that comes together in minutes and disappears even faster.

PREP

15m

COOK

15m

SERVES

2 PIECES

291 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Clean and marinate the prawns.
1.Rinse the prawns under cold water and pat completely dry with paper towels.
2.In a bowl, toss the prawns with lemon juice, ginger-garlic paste, and a pinch of salt.
3.Let them sit for 10 minutes to absorb the flavours.
mix · ~5 min
Make the gram flour batter.
1.In a separate bowl, whisk together gram flour, rice flour, red chili powder, turmeric, garam masala, carom seeds, and the remaining salt.
2.Add cold water one tablespoon at a time, whisking continuously, until you have a smooth, thick batter that coats the back of a spoon.
3.Check the consistency — it should cling to the prawns without dripping off too fast.
TIPUse cold water for the batter — it helps create a crisper crust when the batter hits the hot oil.
prep · ~8 min
Heat the oil for deep frying.
Pour the oil into a kadhai or deep, heavy-bottomed pan. Heat over medium-high flame until a drop of batter sizzles and rises immediately to the surface without browning too fast — about 350°F (175°C).
TIPMaintain medium-high heat throughout. If the oil is too cool the pakoras absorb oil; too hot and they burn outside before the prawns cook.
fry · ~8 min
Coat and fry the prawn pakoras.
1.Dip each marinated prawn into the batter, letting excess drip back into the bowl.
2.Slide 4-5 coated prawns carefully into the hot oil. Do not crowd the pan.
3.Fry for about 2-3 minutes, turning once, until puffed and deep golden all over.
4.Lift out with a slotted spoon and drain on paper towels. Repeat with the remaining prawns.
assemble · ~1 min
Plate and serve immediately.
1.Arrange the hot jhinga pakoras on a serving plate.
2.Sprinkle a pinch of chaat masala over the top.
3.Scatter with raw onion rings and serve with coriander chutney on the side.
TIPServe immediately while the coating is at its crispiest — pakoras soften as they sit.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before marinating to help the batter adhere better.
2
Use cold water for the batter to ensure a light, crispy crust when frying.
3
Test oil temperature by dropping a tiny bit of batter; it should sizzle and float without browning immediately.
4
Fry in small batches of 4-5 to maintain oil temperature and avoid soggy pakoras.
5
Serve immediately after frying, as the crust loses crunch quickly once it cools.
6
Add a teaspoon of hot oil to the batter just before dipping for extra crispiness.

RECIPE VARIATIONS

Adapt it for your goals.

air fried

Air-fried

Use an air fryer at 200°C (400°F) for 8-10 minutes, flipping halfway, to reduce oil significantly while still achieving a crisp exterior.

spicier

Spicier

Increase the red chili powder to 1/2 teaspoon or add finely chopped green chilies to the batter for extra heat lovers.

gluten free & vegan

Gluten-free & vegan

This recipe is naturally gluten-free; replace prawns with firm tofu or paneer for a vegetarian version that absorbs the spiced batter beautifully.

herb infused

Herb-infused

Add 2 tablespoons of finely chopped fresh coriander or mint leaves to the batter for a herby freshness that cuts through the richness.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Prawns provide high-quality, low-fat protein essential for muscle repair and overall body function.

✓

Good Source of Selenium

Prawns are naturally rich in selenium, an important antioxidant that supports thyroid health and immune function.

✓

Contains Anti-Inflammatory Spices

Turmeric, ginger, and carom seeds contain compounds that may help reduce inflammation in the body.

✓

Gluten-Free and Legume-Based

Gram flour (besan) is made from chickpeas, making this recipe naturally gluten-free and a source of fiber and plant-based nutrients.

QUESTIONS?

Frequently asked questions

Sogginess usually happens when the oil temperature is too low, so the batter absorbs oil instead of crisping. Ensure oil is at 350°F (175°C) and fry in small batches.