PRAWN PAKODI RECIPE | PRAWN PAKORA RECIPE | MAKING PRAWN FRITTERS RECIPE

PRAWN PAKODI RECIPE | PRAWN PAKORA RECIPE | MAKING PRAWN FRITTERS RECIPE |

Prawn Fritters is also named as prawn pakodi/pakora are relished as a starter or an evening snack. There are many more pakodi/pakora like onion, masala and crispy chicken pakora. these fritters are too different in taste and most popular in restaurants. These prawn fritters are very tasted crunchy and are very flavorful. This recipe can be used to make grilled or baked prawns too. Sprinkle one tablespoon oil over the battered prawns will prevent them from looking dry.
  • Course: Appetizer
  • Cuisine: Indian
  • Preparation time:15 minutes
  • Cook time:15 minutes
  • Total time: 30 minutes
  • Servings:2
  • Calories:126Kcal
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INGREDIENTS (240 ml of cup used):

  • 2 tsp of besan/ chickpea flour/senega pindi
  • 2 tsp of corn flour or rice flour/chickpea flour
  • 1 onion small(chopped)
  • 1 spring of curry leaves large, fresh, torn/mint leaves/pudina
  • 1 chili large (chopped)
  • 1 tsp of ginger garlic paste
  • 1/4 tsp of garam masala powder
  • salt as needed 
  • oil for deep frying
Marination process:
  • 10 prawns
  • 1/4 tsp of red chili powder
  • 1/8 tsp of turmeric powder
  • salt as needed
  • 1 tsp of fresh lemon juice 

HOW TO MAKE THE RECIPE:

  • Firstly, Devine prawns and remove unwanted(tails and mustache)
  • Wash the prawns in running water slowly.
  • Marinating the prawns with ingredients mentioned under marination and keep aside for at least 15 minutes.
  • Heat oil in a kadai for deep frying
  • Add all the remaining ingredients oil to the already marinated prawns. Mix decently to coating the prawns well with dry flours. If needed sprinkle 1 tsp of water and mix. Then mix must be just moist.
  • Once the oil is hot, raise the flame to high.hold each prawn along with some onions, curry leaves batter and drop in the oil.
  • Take care not to burn them, reverse them to the other side and fry until it turns to golden color. Drain them on an absorbent tissue.
  • Once you finish all the pakodi/pakora, repeat frying them for a minute, this gives a good crunchy texture to the fritters.
  • Finally, Prawn pakodi/pakora is ready to serve in hot, because they lose their crunchiness.

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Recipe Notes:


Nutrition facts
Amount per Serving

  • Calories 125                        Calories from Fat 8
  •                                                    %Daily value                                                                                                                       
  • Total Fat 1g.........................................2% 
  • Cholesterol 75mg..............................25%
  • Sodium 249mg..................................10%
  • potassium 240mg...............................7%
  • Total Carbohydrates 19g..................6%
  • Dietary Fiber 2g................................8%
  • sugars 4g
  • Protein 9g.........................................18%

  • Vitamin A..........................................7%    
  • VitaminC......................................73.4%     
  • Calcium..........................................5.6%  
  • Iron.................................................7.5%     

*percent daily values are base on a 2000 calorie diet.

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