Prawn Pakora

Ingredients:

• 300g prawns (peeled and deveined)
• 1 cup chickpea flour (besan)
• 1 medium onion (finely sliced)
• 2-3 green chilies (finely chopped)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander leaves (chopped, optional)
• 1-2 tbsp rice flour (optional, for extra crispiness)
• 1 egg (optional, for binding)
• Water as needed (to make a thick batter)
• Oil for frying

Instructions:

1. Prepare the Prawns: Clean, peel, and devein the prawns. Pat them dry using a paper towel to remove excess moisture.

2. Make the Batter: In a large mixing bowl, combine chickpea flour, rice flour (if using), onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well. If you want, you can add an egg to help bind the ingredients together. Gradually add water to make a thick batter that coats the prawns well.

3. Coat the Prawns: Add the prawns to the batter and mix gently, ensuring each prawn is coated evenly with the batter.

4. Fry the Pakoras: Heat oil in a deep frying pan on medium heat. Once the oil is hot (test by dropping a small amount of batter in—if it sizzles, the oil is ready), carefully drop the batter-coated prawns into the oil. Fry in batches, making sure not to overcrowd the pan. Fry until the prawns are golden and crispy (about 3-4 minutes).

5. Drain and Serve: Remove the pakoras with a slotted spoon and place them on a paper towel to drain excess oil. Garnish with fresh coriander leaves if desired.

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Serve:

Serve hot with tamarind chutney, mint chutney, or a simple squeeze of lemon.

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Nutritional Values (per serving, assuming 4 servings):

• Calories: ~250-300 kcal
• Protein: ~20g (from prawns)
• Carbohydrates: ~20g (from chickpea flour and onions)
• Fat: ~15-18g (mainly from frying oil)
• Fiber: ~2g
• Sodium: ~600mg (depends on salt added and chutney served)