Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red chili
powder, coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20
Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan,
another 1/2 tbsp kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of
oil. Mix all the spices with the marinated prawns.
Prepare oil for deep frying, make sure to maintain the temperature at medium high, else
the outside of the prawns will get cooked faster ,while the inside will remain uncooked
and raw. Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden
brown color on both the sides.
If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a
baking tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both
sides or until they turn a light golden brown color on both sides.
Sprinkle chat masala on top, serve with green chutney or ketchup.
Ingredients: 12 medium sized prawns
1 and 1/2 tbsp gram flour/ besan
1 tsp all purpose flour
1 tsp ginger paste
1 tsp garlic paste
1 and 1/2 tbsp lemon juice
1 tbsp kashmiri red chili powder
1 tsp coriander powder
Salt, to taste
1 tsp oil used for marination
Oil for deep fry
1 tsp chat masala