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Crispy, golden-fried shrimp fritters bursting with Indian spices. This popular monsoon snack is incredibly addictive and perfect with a cup of chai or as a party appetizer.
Marinate the Shrimp
Prepare the Pakora Batter
Heat the Oil
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Crispy, golden-fried shrimp fritters bursting with Indian spices. This popular monsoon snack is incredibly addictive and perfect with a cup of chai or as a party appetizer.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 279.43 calories per serving with 18.4g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Fry the Pakoras
Drain and Serve
Add 1/4 teaspoon of amchur (dry mango powder) or a pinch of chaat masala to the batter for a tangy twist.
Incorporate finely chopped mint leaves or curry leaves into the batter along with the coriander for a different aromatic profile.
For a less oily version, arrange the battered shrimp in a single layer in an air fryer basket. Spray with a little oil and air fry at 190°C (375°F) for 8-10 minutes, flipping halfway, until golden and cooked through. Note that the texture will be different from deep-fried.
Increase or decrease the amount of green chilli and red chilli powder to suit your spice preference. You can also add a pinch of black pepper for a different kind of heat.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
The besan (gram flour) used in the batter is a source of complex carbohydrates and fiber, offering a more sustained release of energy compared to refined flours.
Jhinga Pakora is a deep-fried snack, which makes it high in calories and fat. While the shrimp provides excellent protein, it's best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
A typical serving of 3-4 Jhinga Pakoras contains approximately 250-300 calories, depending on the size of the shrimp and the amount of oil absorbed during frying.
Yes, you can use frozen shrimp. Make sure to thaw them completely in the refrigerator or under cold running water. Most importantly, pat them thoroughly dry with paper towels before marinating to remove excess moisture.
Soggy pakoras are usually caused by two things: the oil temperature being too low, or overcrowding the pan. Both issues cause the oil temperature to drop, leading the pakoras to absorb oil instead of crisping up. Ensure your oil is hot enough and always fry in small batches.
For best results, pakoras should be eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes.
A neutral oil with a high smoke point is best for deep frying. Good options include canola, sunflower, vegetable, or peanut oil.