Appetizer
Prawn Pakora
About this dish
These golden, crispy prawn pakoras are a true celebration of coastal India. Plump prawns are marinated in a punchy blend of ginger, garlic, and spices, then coated in a light gram flour batter and fried until gorgeously crunchy.
Let's transport your kitchen to a bustling Mumbai street.
Ingredients
UK and US measurements are both included for every recipe.
prawns
protein400 g
Imperial measurement: about 20 large prawns
lemon juice
liquid1 tbsp
ginger-garlic paste
other1 tbsp
turmeric powder
spice1/2 tsp
red chili powder
spice1 tsp
garam masala
spice1/2 tsp
salt
seasoning1 tsp (or to taste)
gram flour (besan)
grain1 cup (approx. 120g)
Imperial measurement: 1 cup
rice flour
grain2 tbsp
carom seeds (ajwain)
spice1/2 tsp
water
liquid1/2 cup (approx.)
vegetable oil
fat2 cups (or as needed)
fresh cilantro
herb2 tbsp
lemon wedges
fruit1 lemon, cut into wedges
Method
Marinate the prawns
10 minutesIn a large bowl, combine the prawns, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well to coat each prawn. Let it marinate for 10 minutes at room temperature.
Make the spiced batter
5 minutesIn a separate wide bowl, whisk together the gram flour, rice flour (if using), and carom seeds. Gradually add cold water while whisking to achieve a smooth, lump-free batter that lightly coats the back of a spoon (similar to a pancake batter).
Heat the oil
0 minutesHeat about 2 inches of oil in a deep wok or kadai over medium-high heat until it reaches 350°F (180°C). A drop of batter should sizzle and float to the surface immediately.
Coat the prawns
0 minutesDip each marinated prawn into the batter, ensuring an even coating, and gently shake off any excess.
Fry the pakoras in batches
10 minutesCarefully slide the batter-coated prawns into the hot oil, a few at a time, making sure not to overcrowd the pan (doable in 2-3 batches). Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even color.
Drain and rest
2 minutesUsing a slotted spoon, transfer the crisp prawn pakoras to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes to finish crisping.
Serve and enjoy
0 minutesGarnish with fresh cilantro and serve immediately while hot, with lemon wedges and your favorite mint or tamarind chutney. They are best devoured right away!
Equipment
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Nutrition facts
Tips
- Always pat the prawns dry before marinating, as excess water will turn the batter soggy.
- Keep the batter as cold as possible — I sometimes pop the gram flour batter in the fridge for 5 minutes before coating. The contrast between cold batter and hot oil adds extra crunch.
- Use only enough batter to lightly coat each prawn, too thick and you'll taste only the besan, not the gorgeous prawn.
- For an extra-relish crunch, a spoonful of cornflour (not in the recipe) mixed with the gram flour creates a crisper shell. But truth be told, my grandmother never bothered!
Serving suggestions
- Serve post-haste with lemon wedges and a zesty green chutney (coriander-mint) — that swipe of tamarind chutney is pure magic.
- As a starter for Indian dinners or high tea, you might nestle them beside a simple kachumber salad of chopped onions, tomatoes, and cucumber with a rumble of chaat masala. They also pass surprisingly well alongside a tall glass of cold beer.
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Recipe by
Ravi Malhotra
Specialises in Indian cuisineRavi Patel makes butter chicken so creamy it's basically a dessert. No regrets.
Describe yourself in three words: Rich, smooth, 'more butter' energy.