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Crispy, spicy prawn fritters from Andhra cuisine. Tender prawns are coated in a flavorful chickpea flour batter with onions and spices, then deep-fried to golden perfection. A perfect appetizer for any occasion.
For 4 servings
Marinate the Prawns
Prepare the Pakoda Batter
Combine Prawns with Batter
Crispy, spicy prawn fritters from Andhra cuisine. Tender prawns are coated in a flavorful chickpea flour batter with onions and spices, then deep-fried to golden perfection. A perfect appetizer for any occasion.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 322.61 calories per serving with 19.36g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Deep Fry the Pakodas
Drain and Serve
For a vegetarian alternative, replace the prawns with paneer cubes, mushroom halves, or a mix of vegetables like potato sticks, cauliflower florets, and spinach.
Adjust the heat by reducing the amount of red chilli powder and green chillies for a milder version. For extra heat, add a pinch of black pepper powder to the batter.
Incorporate other fresh herbs like finely chopped mint leaves (pudina) or dill leaves into the batter for a unique and refreshing flavor profile.
Prawns are an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle development, and maintaining overall body function.
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health, improve brain function, and reduce inflammation throughout the body.
The inclusion of traditional spices like Hing (Asafoetida) and ginger in the batter can help stimulate digestive enzymes and prevent bloating.
A single serving of Royyala Pakoda (approximately 6 pieces) contains an estimated 350-450 calories. The majority of the calories come from the deep-frying oil and the besan batter.
While delicious, Royyala Pakoda is an indulgent snack and not considered a health food due to being deep-fried. Prawns offer protein and omega-3s, but the frying process adds significant fat. It's best enjoyed in moderation on special occasions.
Yes, for a lower-fat version, you can use an air fryer. The texture will be less like a traditional crispy pakoda and more like a baked fritter. Arrange the pakodas in a single layer, spray with oil, and air fry at 375°F (190°C) for 12-15 minutes, flipping them halfway through, until golden and cooked.
Soggy pakodas can result from a few issues: the batter was too thin from adding water, the oil was not hot enough, or the pan was overcrowded, causing the oil temperature to drop. Using rice flour and maintaining a thick batter and hot oil are key to achieving crispiness.
It is highly recommended to mix the batter just before frying. If the mixture sits for too long, the salt will draw out moisture from the onions, making the batter runny and compromising the final texture. You can, however, chop the vegetables and marinate the prawns ahead of time to save on prep time.
This recipe goes great with these complete meals
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