How to make Prawn Tempura in Pita Pockets Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Prawns , Rice flour (चावल का आटा)

Cuisine : Other

Course : Snack

Prawn Tempura in Pita Pockets

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

For more recipes related to Prawn Tempura in Pita Pockets checkout Prawn Vermicelli , Prawn Bhaja with Basil Mint Pesto , Chao Tom , Fire Cracker Prawns . You can also find more Snack recipes like Dahi Papdi Chaat, Sweet Potato Snack Gnocchi, Fried Baingan, Quinoa and Vegetable Patties. Or try out these recipes from Other Cuisine like White Gazpacho, Lobio, Til Peetha, Bibbya Upkari.

Prawn Tempura in Pita Pockets Recipe Card

Prawn Tempura in Pita Pockets

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Prawn Tempura in Pita Pockets

  • Prawns cleaned and deveined 18-20

  • Rice flour 4 tablespoons

  • Cornflour 4 tablespoons

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Molaga podi powder 2 tbsps + teaspoons

  • Drinking soda 1 1/2 cups

  • Pita breads 2

  • Ginger-garlic paste 1 tablespoon

  • Green chillies chopped 2

  • Curry leaves 16-18

  • Oil 1 tsp + for deep-frying

  • Iceberg lettuce leaves 5-6

  • Mayonnaise 3 tablespoons

  • Juice of ½ lemon

  • Mustard seeds 1 teaspoon


Step 1

Take prawns in a bowl. Add ginger-garlic paste, ¼ tsp crushed peppercorns, green chillies, salt, 6-7 chopped curry leaves, 1 tbsp molaga podi powder and mix well. Set aside to marinate for 10 minutes.

Step 2

To make tempura batter, combine rice flour, cornflour, salt, ¼ tsp crushed peppercorns, 2 tsps molaga podi powder and drinking soda in a bowl. Whisk well into a smooth batter.

Step 3

Heat sufficient oil in a kadai.

Step 4

Dip marinated prawns in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

Cut pita breads into halves and slit to make pockets.

Step 6

Finely shred lettuce leaves and place in a bowl. Add salt, remaining crushed peppercorns, 1 tsp molaga podi powder, 1 tbsp mayonnaise and lemon juice and mix well.

Step 7

Heat 1 tsp oil in a non-stick pan. Add mustard seeds and let them crackle. Add remaining curry leaves and 1 tbsp molaga podi powder, mix and add some of the tempering to the remaining mayonnaise. Mix well.

Step 8

Spread the tempered mayonnaise inside pita pockets. Place some lettuce mixture and stuff with 2-3 fried prawns.

Step 9

Place prepared pita pockets on a serving plate. Spread some tempered mayonnaise on the sides and drizzle remaining tempering on top. Sprinkle 1 tsp molaga podi powder on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.