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Main Ingredients | Prawns, Oil |
Cuisine | Goan |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 1 cup prawns, peeled, deveined and chopped
- 1 tablespoon oil + to deep fry
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic-green chilli-coriander leaves paste
- 1 medium tomato, finely chopped
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- Salt to taste
- 1 large potato boiled, peeled, mashed
- ½ cup breadcrumbs
- ¼ cup rice flour
- Mixed salad to serve
- Lemon slices to serve
- Fresh mint sprigs to garnish
Method
- Heat 1 tbsp oil in a non-stick pan, add onion and sauté for a minute and add ginger-garlic-green chilli-coriander leaf paste and mix well. Add tomato, mix and sauté on high heat for 1 minute.
- Add prawns and mix well. Reduce heat, add coriander powder, cumin powder, garam masala powder, red chilli powder and salt, mix well and sauté for 1-2 minutes. Increase the heat and sauté till the moisture evaporates. Switch off the heat, transfer into a bowl and let it cool down to room temperature.
- After the prawn mixture cools down, add mashed potato and breadcrumbs and mix well.
- Heat sufficient oil in a shallow non-stick pan. Spread rice flour on a plate.
- Divide the mixture into equal portions and shape them into medium-thick tikkis. Roll the tikkis in rice flour, shake off extra flour, and keep them in the pan. Shallow-fry them on medium heat, turning sides, for 4-5 minutes or till evenly golden brown on both sides. Drain on an absorbent paper.
- Transfer tikkis on a serving platter, garnish with fresh mint sprigs and lemon slices and serve hot with mixed salad.
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