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Crispy, spicy, and utterly addictive fried prawns from the heart of Mumbai. This iconic appetizer gets its vibrant color from Kashmiri chili and a crunchy coating from a special chickpea flour batter. Perfect with a squeeze of lemon!
For 4 servings
Ensure the prawns are cleaned, shelled, and deveined. Pat them completely dry with a paper towel. In a mixing bowl, combine the prawns with ginger-garlic paste, 1 tbsp lemon juice, and 0.5 tsp salt. Mix well to coat and let the prawns marinate for 15 minutes.
In a separate large bowl, whisk together the besan, rice flour, Kashmiri red chilli powder, turmeric powder, ajwain, garam masala, and the remaining 1 tsp of salt. Add the remaining 1 tbsp of lemon juice. Gradually add water, 1 tbsp at a time, to form a very thick paste-like batter. Add the marinated prawns to this batter and mix gently until each prawn is evenly and thickly coated. Let it rest for another 15 minutes.
Heat oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately. Carefully drop the battered prawns one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches for about 3-4 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
Using a slotted spoon, remove the fried prawns from the oil and place them on a plate lined with paper towels to absorb excess oil. While the prawns are still hot, sprinkle chaat masala over them. Serve immediately with lemon wedges and sliced onion rings.
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Crispy, spicy, and utterly addictive fried prawns from the heart of Mumbai. This iconic appetizer gets its vibrant color from Kashmiri chili and a crunchy coating from a special chickpea flour batter. Perfect with a squeeze of lemon!
This maharashtrian recipe takes 42 minutes to prepare and yields 4 servings. At 348.37 calories per serving with 30.37g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
This recipe is naturally gluten-free as it uses chickpea and rice flour. However, ensure your asafoetida (if using) and other powdered spices are certified gluten-free.
For a lower-calorie version, arrange the coated prawns in a single layer in an air fryer basket. Air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked.
Replace prawns with 250g of paneer cut into cubes or thick slices of mushrooms. The marination and frying process remains the same, though paneer may cook slightly faster.
To save time, combine all marinade and batter ingredients in one bowl with the prawns. Mix well and let it marinate for just 15-20 minutes before frying.