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Crispy, golden-brown fritters made with juicy prawns and a spiced chickpea flour batter. This popular Indian appetizer is perfect for monsoons or parties, served with a tangy mint chutney.
For 4 servings
Marinate the Prawns
Prepare the Pakora Batter
Fry the Prawn Pakoras
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Crispy, golden-brown fritters made with juicy prawns and a spiced chickpea flour batter. This popular Indian appetizer is perfect for monsoons or parties, served with a tangy mint chutney.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 303.12 calories per serving with 18.83g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Serve
For a lower-fat option, arrange the battered prawns in a single layer in an air fryer basket. Spray with a little oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked through.
Replace prawns with cubes of paneer, thick slices of onion, potato, or florets of cauliflower to make delicious vegetarian pakoras using the same batter.
Add 1 tsp of chaat masala or amchur (dry mango powder) to the batter for an extra tangy and zesty flavor.
Incorporate other finely chopped herbs like mint leaves or curry leaves into the batter for a different aromatic profile.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The batter includes spices like ajwain (carom seeds) and hing (asafoetida), which are traditionally used in Indian cooking to aid digestion and prevent bloating.
A serving of 5 Prawn Pakoras (approximately 145g) contains around 300-350 calories, primarily from the deep-frying oil and the batter. The exact number can vary based on the size of the prawns and the amount of oil absorbed.
While prawns themselves are a healthy source of lean protein and omega-3 fatty acids, Prawn Pakora is a deep-fried snack, which makes it high in fat and calories. It is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
The secret to extra crispy pakoras is using rice flour along with besan. Also, ensure your oil is at the correct temperature (around 180°C/350°F) and avoid overcrowding the pan. Frying in small batches helps maintain the oil temperature.
Yes, you can make a healthier version in an air fryer. The batter needs to be slightly thicker than for deep frying. Arrange the coated prawns in the basket, spray with oil, and air fry at 200°C (400°F) for 8-10 minutes, flipping once, until golden and crisp.
Prawn Pakoras are traditionally served with mint-coriander chutney, sweet tamarind chutney, or tomato ketchup. They are a perfect accompaniment to a hot cup of masala chai, especially during rainy weather.
You can prepare the dry mix for the batter in advance. However, it's best to add water and make the final batter just before you are ready to fry. This ensures the pakoras are light and crispy. Do not let the battered prawns sit for too long as they will release water and make the batter thin.