Prawn Tempura in Pita Pockets Recipe

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

Main Ingredients : Prawns , Rice flour

Cuisine : Other

Course : Snack

Prawn Tempura in Pita Pockets

Prawn Tempura in Pita Pockets Recipe - How to make Prawn Tempura in Pita Pockets


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Prawns cleaned and deveined18-20

  • 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 chopped2

  • 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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