Prawn Pakora
Crisp, golden prawn pakoras made with a spiced gram flour batter and quick-fried until crunchy outside and juicy inside. They make a great snack or starter with chutney and hot tea.
For 12 servings
- prep · ~7 min
Prep the prawns and aromatics.
1.Pat the prawns dry with a clean towel so the batter sticks well.2.Slice the onion thinly and finely chop the green chili.3.Mince the garlic, grate the ginger, and chop the coriander leaves.TIPDry prawns fry better and give a crisper pakora. - mix · ~5 min
Make the pakora batter.
1.Add chickpea flour and rice flour to a mixing bowl.2.Mix in onion, green chili, ginger, garlic, coriander leaves, red chili powder, turmeric powder, cumin seeds, garam masala, and salt.3.Add lemon juice and water a little at a time to make a thick coating batter.4.Add the prawns and mix until they are well coated.TIPKeep the batter thick so the pakoras hold their shape in the oil. - rest · ~10 min
Rest the batter for 10 minutes.
- fry · ~12 min
Deep fry the pakoras.
1.Heat the oil in a deep pan over medium heat until hot.2.Drop small clusters of coated prawns into the oil without crowding the pan.3.Fry until deep golden and crisp, turning once or twice, about 3 to 4 minutes per batch.4.Lift out the pakoras and let excess oil drain before frying the next batch.TIPUse medium heat so the coating turns crisp before the prawns overcook. - serve
Serve the prawn pakora hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before mixing; extra surface moisture makes the batter slide off in the oil.
- 2Add water gradually and stop at a thick, clingy batter so the pakoras form craggy clusters, not flat fritters.
- 3Let the onion sit in the batter during the 10-minute rest so it softens slightly and binds better with the besan.
- 4Fry in small batches on medium heat; overcrowding drops the oil temperature and makes the coating greasy.
- 5Pull a test pakora first: the prawns should be just opaque inside when the outside is deep golden.
- 6Serve immediately after frying, as prawn pakoras lose their best crunch if they sit too long.
- 7If making ahead, mix the dry batter ingredients first and add lemon juice, water, and prawns just before frying.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder, or add a pinch of crushed ajwain for a hotter, more robust pakora.
air fryerAir-fryer
Shape small clusters, brush or spray with oil, and air-fry until crisp for a lighter version with less frying oil.
fish pakoraFish-pakora
Swap the prawns for firm boneless fish pieces if you want a similar seafood pakora with a meatier bite.
onion heavyOnion-heavy
Add extra thinly sliced onion for more lacy, crunchy edges and a more classic pakora texture.
Why this is on our healthy list.
Good Protein Mix
Prawns and chickpea flour both contribute protein, making this snack more satisfying than a plain flour fritter.
Naturally Gluten-Free Base
The coating uses chickpea flour and rice flour rather than wheat flour, which suits gluten-free cooking needs.
Aromatics With Added Value
Ginger, garlic, chili, coriander, and cumin bring flavor depth along with plant compounds from whole spices and herbs.
Frequently asked questions
The batter is usually too thin or the oil is not hot enough. Keep the batter thick and fry in small batches over medium heat.
