Prawn Pakora
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
4 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.Ensure the prawns are cleaned, deveined, and patted completely dry with paper towels. This is crucial for the batter to adhere properly.
- c.In a bowl, combine the prawns with lemon juice, 1/4 tsp of the turmeric powder, and 1/4 tsp of the salt. Mix well and set aside to marinate for 10-15 minutes.
- 2
Step 2
- a.Prepare the Pakora Batter
- b.In a large mixing bowl, whisk together the besan, rice flour, red chili powder, remaining turmeric powder, garam masala, ajwain, hing, and the remaining salt.
- c.Add the ginger-garlic paste, finely chopped green chilies, and chopped coriander leaves. Mix the dry ingredients thoroughly.
- d.Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- 3
Step 3
- a.Fry the Prawn Pakoras
- b.Heat oil in a kadai or deep pan over medium-high heat until it reaches approximately 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
- c.Dip each marinated prawn into the batter, ensuring it is evenly coated. You can hold it by the tail for easier dipping.
- d.Carefully slide the battered prawns into the hot oil one by one. Do not overcrowd the pan; fry in batches of 5-6.
- e.Fry for about 3-4 minutes, turning them occasionally, until they are golden brown, crispy, and cooked through.
- f.Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Prawn Pakoras immediately while they are hot and crispy. They pair wonderfully with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure prawns are completely dry before marinating. Any moisture will prevent the batter from sticking.
- 2The combination of besan and rice flour is key to achieving a light and crispy texture that lasts longer.
- 3Maintain a consistent oil temperature. If the oil is not hot enough, the pakoras will absorb too much oil and become soggy. If it's too hot, they will burn on the outside before the prawn is cooked.
- 4For a lighter, fluffier batter, you can add a pinch of baking soda.
- 5Lightly crushing the ajwain (carom seeds) between your palms before adding to the batter releases more of its flavor and aroma.
- 6Leaving the tails on the prawns provides a convenient handle for dipping and eating.
Adapt it for your goals.
Healthier Version
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.
Vegetarian AlternativeVegetarian Alternative
Replace prawns with cubes of paneer, thick slices of onion, potato, or florets of cauliflower to make delicious vegetarian pakoras using the same batter.
Flavor TwistFlavor Twist
Add 1 tsp of chaat masala or amchur (dry mango powder) to the batter for an extra tangy and zesty flavor.
Herb VariationHerb Variation
Incorporate other finely chopped herbs like mint leaves or curry leaves into the batter for a different aromatic profile.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Source of Omega-3 Fatty Acids
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Aids Digestion
The batter includes spices like ajwain (carom seeds) and hing (asafoetida), which are traditionally used in Indian cooking to aid digestion and prevent bloating.
Frequently asked questions
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.