Name: Onion Prawns Pakora recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Prawns Medium – 12-15 no’s (medium); Onion – 1nos large (finely sliced); Coriander leaves – 1/4th cup; Green chili – 2tsp (finely chopped or made fine paste; Besan or gram flour – 1/2 cup; Rice flour – 1/4th cup; Lemon juice – 1tbsp; Red chili powder- 1tsp; Cumin seeds – ½ tsp; Turmeric powder – ½ tsp; Garam masala – 1tsp; Pudina leaves –7-8 finely chopped; salt as per taste; Oil for frying

ABOUT Onion Prawns Pakora RECIPE

Though it’s a popular dish from Bengali cuisine, it is prepared in some of the Maharashtra and Goa region’s as well. Prawns, small white shrimps are used in variety of dishes. Dried shrimps are eaten mainly in rainy season in kokan region by the farmers due to unavailability of fresh fishes. They are cooked in lesser period and requires not more than 3-4 ingredients. In this recipe, I have used chopped medium prawn’s due to unavailability of Small white shrimps.

Ingredients Serving: 4

Prawns Medium – 12-15 no’s (medium)
Onion – 1nos large (finely sliced)
Coriander leaves – 1/4th cup
Green chili – 2tsp (finely chopped or made fine paste
Besan or gram flour – 1/2 cup
Rice flour – 1/4th cup
Lemon juice – 1tbsp
Red chili powder- 1tsp
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Garam masala – 1tsp
Pudina leaves –7-8 finely chopped
salt as per taste
Oil for frying

Instructions

Peel, devein and wash the prawns. Finely chop it. Add salt, lemon juice and turmeric powder. Keep aside for marination for 20-30 minutes.
Finely slice onion. Add a dash of salt rub it with the hands; keep aside.
Finely chop coriander, green chili, and Mint or Pudina Leaves.
In a bowl; take marinated prawns, add sliced onions, chopped pudina, coriander leaves. Mix thoroughly.
Add cumin seeds, garam masala, red chili powder and salt (as required). Mix well.
Add besan or gram and rice flour slowly until it covers the prawns and onion mixture
Heat oil in a kadai. Take a spoon full of bhaji mixture. Fry pakoras on medium low flame until golden brown and crispy.
Remove on kitchen towel.
Serve hot with dal rice as a side dish or sauce or chutney as a snack.

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